This casserole is indeed a creamy one to the taste buds because of its meatballs, egg noodles recipe of Swedish touch served with a thick, savory sauce bathed to a golden finish. Such is the lovely comforting family meal and serves topped with melted Swiss and sprigged with parsley to be elegant.
Why You’ll Love This Recipe
Classic Flavors with a Twist: The rich, creamy Swedish meatball sauce blossoms in a baked noodle casserole.
Family-Friendly: Highly favored by children and adults for those divine cheese noodles held up with soft meatballs and creamy sauces.
Make-Ahead Friendly: Assemble the casserole in advance and bake when you are ready for a wholesome, no-brainer meal.
Elevated Comfort Food: Nutmeg and Worcestershire sauce blanketing the meatballs provide an upscale taste to comfort food.
Key Ingredients
For the Meatballs:
Ground Beef: For tender, satiated meatballs of stirred flavors, base ground beef; otherwise try turkey, pork, or two mixed together.
Breadcrumbs: Help hold the balls together, all while that tender touch; use panko, gluten-free, or other formats to fit your dietary needs.
Nutmeg: Nutmeg lends a spicy warm depth custom to meatballs that Swedish bakers have deemed their hallmark.
Grated Onion: Grated onions allow for even distribution and hence in releasing the savor within their complement.
For the Casserole:
Egg Noodles: A must is the freshly prepared egg noodles, soaking up the creamy sauce absorbed without losing form. It is possible to substitute fusilli or penne, but remember changing the cooking time for actual boiling.
Swiss Cheese: Melt in beautifully, nice, nutty flavor to the nose. Instead, try Gruyère or something even more common like mozzarella, for a different cheese profile.
Beef Broth and Heavy Cream: They help in the final creation of great, sticky sauce that is needed for this dish to come out really well.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preparing the Meatballs
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9 x 13-inch baking dish with nonstick spray to ensure the casserole doesn’t stick and makes cleanup a breeze.
Combine Meatball Ingredients:
In a large mixing bowl, combine:
1 pound ground beef
½ cup breadcrumbs
1 beaten egg
½ grated onion
½ teaspoon garlic powder
¼ teaspoon ground nutmeg (for warmth and depth of flavor)
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Mix gently until all the ingredients are just combined. Overmixing can lead to dense meatballs.
Form the Meatballs:
Use a scoop or spoon to portion the meat mixture into 1 ½ tablespoon-sized balls, then roll them between your hands to form evenly sized meatballs.
Brown the Meatballs:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the meatballs in batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until browned on all sides.
Transfer the browned meatballs to a plate and set aside.
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Step 2: Preparing the Noodles and Sauce
Cook the Egg Noodles:
While the meatballs are browning, bring a large pot of salted water to a boil.
Add 2 ½ cups egg noodles and cook them 2 minutes less than the package directions to prevent overcooking during baking.
Drain the noodles and set them aside.
Make the Sauce:
In the same skillet used for browning the meatballs, add:
1 cup beef broth
1 pint heavy cream
1 tablespoon Worcestershire sauce
Stir to combine and scrape up any browned bits from the bottom of the skillet for extra flavor.
Simmer the sauce over medium heat for about 10 minutes, until it thickens slightly.
Season with salt and freshly ground black pepper to taste. Remove from heat.
Step 3: Assembling the Casserole
Layer the Noodles and Meatballs:
Spread the cooked egg noodles evenly in the prepared baking dish.
Arrange the browned meatballs on top of the noodles, ensuring even coverage.
Add the Sauce:
Pour the creamy sauce evenly over the noodles and meatballs. Make sure the sauce coats everything well to keep the casserole moist and flavorful.
Top with Cheese:
Sprinkle 1 ½ cups grated Swiss cheese evenly over the casserole. This will create a golden, bubbly topping as it bakes.
Step 4: Baking and Finishing
Bake the Casserole:
Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the edges of the casserole are golden brown.
Let It Rest:
Remove the casserole from the oven and let it sit for 5 minutes before serving. This resting period allows the layers to set, making it easier to portion.
Step 5: Serving
Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
Serve hot and enjoy this creamy, comforting dish with a side of crusty bread, a green salad, or roasted vegetables.
Serving Suggestions
While being an excellent heavy main dish, the casserole was prepared to mingle with the simplest of companions:
Fresh Salad: It is mixed with tangy vinaigrette to make the perfect refreshing salad to cut the heaviness of the casserole.
Roasted Vegetables: Depending on availability anything from carrotpotatoes, Brussels sprouts, or asparagus add color and very slight sweetness.
Crusty Bread: It will mop up the sauce.
Storage Tips
Refrigerate: Stash the leftovers in a tightly sealed brilliant container for up to 3 days. Reheating is as simple as warming individual portions carefully in the microwave or throwing the whole mix back into a 350°F oven until heated all the way through.
Freezing: Assemble your ingredients into the casserole and store without baking. Cover tightly and freeze it in a shallow casserole for up to 2 months. When planning to bake, defrost overnight in the refrigerator and bake it as directed.
Make Ahead: Form meatballs, boil the pasta and create a tasty sauce the night before. Once ready, put on the casserole and keep in the fridge till it’s time to bake.
Variations
Vegetarian Version: Swap them into meatballs made from plant-based or vegetable broth for a vegetarian-friendly recipe.
Cheese Lovers’ Option: Add a blend of cheddar, mozzarella, and Parmesan cheeses to add to the degree of gooey cheese that will melt in your mouth.
Spicy Kick: Fold in a pinch of red pepper flakes or a dash of hot sauce to bring in the heat in the sauce.
Herbed Upgrade: For the most aromatic touch, add either whole thyme or rosemary in the sauce.
Conclusion
This Swedish Meatball Noodle Bake perfectly dishes up the most intimate warming of indulgent comfort food and elaborate flavors. Because the rest of the ingredients have joined hands for the creamy sauce, tender meatballs, and cheesy topping, this is destined to be that new family relic. For one seeking a quick weeknight nutrition or a tasty plate for the crowd, it’s a definite hitbot!
Swedish Meatball Noodle Bake
Ingredients
- 2 tbsp olive oil for browning meatballs
- 1 pound ground beef
- 1 large egg beaten
- 0.5 cup breadcrumbs
- 0.5 onion grated
- 0.5 tsp garlic powder
- 0.25 tsp ground nutmeg
- 1 tsp Kosher salt
- 0.5 tsp freshly ground black pepper
- 2.5 cups egg noodles cooked 2 minutes less than package directions
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 pint heavy cream
- 1.5 cups Swiss cheese grated
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic powder, nutmeg, Kosher salt, and black pepper. Form into 1½-tablespoon-sized meatballs.
- Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches for 5-7 minutes until golden. Set aside.
- Bring a pot of salted water to a boil. Cook egg noodles 2 minutes less than package directions. Drain and set aside.
- In the same skillet, add beef broth, heavy cream, and Worcestershire sauce. Simmer for 10 minutes until slightly thickened. Season with salt and pepper to taste.
- Layer cooked noodles in the prepared baking dish. Arrange meatballs on top, pour sauce evenly over everything, and sprinkle grated Swiss cheese on top.
- Bake for 20 minutes until cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving.
