Of course! The Swedish Meatball Noodle Bake is the ultimate comfort food casserole. It takes all the beloved flavors of classic Swedish meatballs—creamy, savory gravy, tender meatballs, and a hint of spice—and combines them with egg noodles for a hearty, easy-to-serve dish.
Think of it as a deconstructed, baked version of the iconic IKEA meal.
Swedish Meatball Noodle Bake
This recipe is a one-dish wonder that’s perfect for feeding a family or taking to a potluck.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
For the Meatballs:
· 1 lb ground beef (or a mix of beef and pork)
· ½ cup panko breadcrumbs
· 1 large egg
· ¼ cup finely chopped onion
· ¼ teaspoon ground allspice or nutmeg
· ¼ teaspoon ground black pepper
· ½ teaspoon salt
For the Noodle Bake:
· 12 oz (340g) wide egg noodles
· 4 tablespoons butter
· ¼ cup all-purpose flour
· 3 cups beef broth
· 1 cup heavy cream or half-and-half
· 1 tablespoon Worcestershire sauce
· 1 tablespoon Dijon mustard
· ½ cup sour cream
· Salt and pepper to taste
· Fresh parsley, chopped, for garnish
Instructions:
Step 1: Cook the Noodles & Make Meatballs
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook Noodles: Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Prepare Meatballs: In a medium bowl, combine the ground beef, panko, egg, onion, allspice, pepper, and salt. Mix with your hands until just combined. Form into small, bite-sized meatballs (about 1-inch in diameter).
- Brown Meatballs: In a large skillet over medium-high heat, cook the meatballs in batches until they are browned on all sides. They do not need to be cooked through entirely. Remove and set aside.
Step 2: Make the Creamy Gravy
- Make Roux: In the same skillet (don’t clean it!), melt the 4 tablespoons of butter over medium heat. Whisk in the ¼ cup of flour and cook for 1-2 minutes until golden and bubbly.
- Whisk in Liquids: Gradually whisk in the beef broth, ensuring no lumps form. Then whisk in the heavy cream, Worcestershire sauce, and Dijon mustard.
- Simmer: Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 3-5 minutes.
- Finish the Sauce: Remove the skillet from the heat and stir in the ½ cup of sour cream until smooth. Season with salt and pepper to taste.
Step 3: Assemble and Bake
- Combine: In the prepared baking dish, combine the cooked egg noodles, browned meatballs, and the creamy gravy. Gently toss everything together until the noodles and meatballs are evenly coated.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly and the top is lightly golden.
- Rest and Serve: Let the bake stand for 5-10 minutes before serving. This allows the sauce to thicken up slightly. Garnish generously with fresh chopped parsley.
Chef’s Tips & Variations
· Shortcut Version: Use 1-2 bags (about 24-32 oz) of fully cooked frozen meatballs. Thaw them slightly and skip the browning step—just mix them in with the noodles and sauce.
· Spice is Key: The combination of allspice/nutmeg and Worcestershire sauce is what gives it that authentic “Swedish” flavor. Don’t skip them!
· Creamier Sauce: For an even richer sauce, stir in an additional ½ cup of sour cream or cream cheese at the end.
· Make Ahead: You can assemble the entire casserole a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
· Lingonberry Jam: Serve with a side of lingonberry jam or cranberry sauce for the full, authentic Swedish experience. The sweet-tart flavor is a perfect contrast to the rich, savory bake.
This dish is the definition of comfort in a pan. It’s creamy, savory, and guaranteed to be a hit with the whole family. Enjoy