Swedish Meatball Noodle Bake


For The Meatballs:

2 tbsp olive oil

1 pound ground beef

1 large egg, beaten

½ c. breadcrumbs

½ onion, grated

½ tsp garlic powder

¼ tsp ground nutmeg

1 tsp Kosher salt

½ tsp freshly ground black pepper

For The Casserole:

2 ½ c. egg noodles

1 c. beef broth

1 tbsp Worcestershire sauce

1-pint heavy cream

1 ½ c. Swiss cheese, grated

Fresh parsley, chopped, for serving

Kosher salt and freshly ground black pepper, to taste

How To Make Swedish Meatball Noodle Bake:

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish and set aside.

Step 2: Place the beef, bread crumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Mix well until just combined. Scoop and roll 1 ½ tablespoons of the mixture into a ball. Repeat with the remaining mixture.

Step 3: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the meatballs and cook until all sides are browned. To a plate, transfer the meatballs and set aside.

Step 4: In the meantime, cook the noodles in a large pot of salted boiling water for two minutes less than the package directions.

Step 5: Add the broth, heavy cream, and Worcestershire sauce to the now-empty skillet and scrape up any browned bits on the bottom of the pan. Allow the mixture to simmer for about 10 minutes until a little thickened. To taste, season with salt and pepper. Then, take the skillet off the heat.

Step 6: Into the prepared baking dish, add the pasta and top with meatballs. Over the pasta and meatballs, evenly pour the sauce and sprinkle with cheese.

Step 7: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Remove from the oven when done and allow the casserole to sit for about 5 minutes.

Becky’s Tips:

To enhance the flavor of the meatballs, you can add a tablespoon of Worcestershire sauce or Dijon mustard to the meat mixture.

If you prefer a lighter version, you can use ground turkey or chicken instead of beef.

Feel free to customize the dish by adding sautéed mushrooms, diced bell peppers, or even a handful of frozen peas to the meatball mixture or the sauce.

Leftovers can be refrigerated and reheated for a tasty lunch the next day. Simply cover the baking dish with aluminum foil and warm it in a preheated oven until heated through.

Nutrition Information:

This information is approximate and may vary depending on specific ingredients used and portion sizes.

Serving Size: 1/6th of the recipe

Calories: 465

Total Fat: 30g

Saturated Fat: 15g

Cholesterol: 146mg

Sodium: 554mg


The Swedish Meatball Noodle Bake is a delightful twist on the classic Swedish meatballs, elevating them to a whole new level of flavor and comfort. This dish brings together the rich creaminess of the sauce, the savory meatballs, and the delightful texture of the egg


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