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Swedish Meatball Noodle Bake Casserole


  • Author: Jennie Graham
  • Total Time: 1 hour
  • Yield: 6 servings 1x

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

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
  2. First make the meatballs by combining ingredients.
  3. 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.
  4. 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.
  5. While meatballs cook, boil a large pot of salted water and cook noodles 2 minutes less than package calls for.
  6. 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.
  7. Let simmer until slightly thicker, about 10 minutes. Season to taste with salt and pepper and remove from heat.
  8. Add pasta to baking dish, and nestle meatballs into noodles. Pour sauce evenly over the top and top with cheese.
  9. 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