Description
This comforting Swedish Meatball Noodle Bake combines tender homemade meatballs with egg noodles in a rich cream sauce, topped with melted Swiss cheese for the perfect family dinner.
Ingredients
Scale
- 1 lb ground beef (80/20 blend works best)
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/2 onion, grated
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 pint heavy cream
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups egg noodles
- 1 1/2 cups Swiss cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
- First make the meatballs by combining ingredients.
- In a large bowl, mix together the beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt and pepper. Scoop mixture out in 1 1/2 tablespoons and roll into balls.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides. (They’ll finish cooking in the oven.) Remove to a plate and set aside.
- While meatballs cook, boil a large pot of salted water and cook noodles 2 minutes less than package calls for.
- To same skillet that the meatballs were seared in, add broth, heavy cream, and Worcestershire sauce, scraping up any stuck-on bits on the bottom.
- Let simmer until slightly thicker, about 10 minutes. Season to taste with salt and pepper and remove from heat.
- Add pasta to baking dish, and nestle meatballs into noodles. Pour sauce evenly over the top and top with cheese.
- Bake until cheese is melted and bubbly, about 20 minutes. Let sit 5 minutes before serving. Enjoy!
Notes
- Use a box grater to grate the onion directly over the meat mixture to catch all the juices
- Don’t overmix the meatball mixture – this keeps them tender instead of tough
- Brown meatballs in batches to avoid overcrowding
- Can be assembled ahead and refrigerated up to 24 hours before baking
- Leftovers keep for 3-4 days refrigerated and reheat beautifully
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Swedish-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 580
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
Keywords: swedish meatball casserole, meatball pasta bake, creamy noodle casserole, swedish comfort food, easy meatball dinner, baked pasta with meatballs, family casserole recipe