Description
This Swedish Meatball Noodle Bake is a comforting and hearty casserole combining tender homemade meatballs, creamy sauce, egg noodles, and melted Swiss cheese. Perfect for a satisfying family meal, it features flavorful browned meatballs simmered in a rich beef cream sauce, baked to bubbly perfection, and garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Meatballs
- 2 tbsp olive oil
- 1 lb ground beef
- 1 large egg, beaten
- ½ cup breadcrumbs
- ½ onion, grated
- ½ tsp garlic powder
- ¼ tsp ground nutmeg
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
Noodles & Sauce
- 2 ½ cups egg noodles
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup heavy cream
- 1 ½ cups Swiss cheese, grated
To Finish
- Fresh parsley, chopped, for serving
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray to ensure the casserole doesn’t stick during baking.
- Make the Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, ground nutmeg, Kosher salt, and black pepper. Mix thoroughly, then shape into approximately 1 ½ tablespoon-sized meatballs for even cooking.
- Brown the Meatballs: Heat olive oil in a skillet over medium-high heat. Add the meatballs and cook them until they are browned on all sides, which seals in flavor. Once browned, transfer them to a plate and set aside.
- Cook Noodles: Bring salted water to a boil and cook the egg noodles for 2 minutes less than the package instructions to keep them slightly firm, as they will cook further in the oven. Drain well and set aside.
- Prepare the Sauce: Using the same skillet from browning the meatballs, add beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer and cook for about 10 minutes until the sauce slightly thickens. Taste and season with additional salt and pepper as needed.
- Assemble & Bake: In the prepared baking dish, spread the cooked egg noodles evenly. Arrange the browned meatballs on top. Pour the creamy sauce over the meatballs and noodles, then sprinkle the grated Swiss cheese evenly over the entire dish.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and let it rest for 5 minutes to allow the flavors to meld and the dish to set slightly.
- Serve: Garnish with freshly chopped parsley for a fresh, herbal note. Serve warm and enjoy this classic, creamy Swedish meatball noodle bake.
Notes
- For best results, use fresh grated onion to add moisture and flavor to the meatballs.
- You can substitute beef broth with vegetable broth for a slightly lighter sauce.
- Allowing the noodles to be slightly undercooked ensures they don’t become mushy after baking.
- Leftovers can be refrigerated for up to 3 days and reheated covered to retain moisture.
- Swiss cheese can be substituted with Gruyère or mozzarella for a different flavor profile.
