Swedish Meatball Noodle Bake
This Swedish Meatball Noodle Bake transforms homemade seasoned beef meatballs and egg noodles into a rich, savory casserole. Tossed in a velvety cream sauce infused with beef broth and Worcestershire, and baked under a golden crust of melted Swiss cheese, this cozy dish delivers all the classic flavors of Swedish meatballs in an easy-to-serve pasta bake.
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Swedish Meatball Noodle Bake
Ingredients:
| Ingredient | Quantity |
| Olive oil | 2 tablespoons |
| Ground beef | 1 pound |
| Egg, beaten | 1 large |
| Breadcrumbs | 1/2 cup |
| Onion, grated | 1 large |
| Garlic powder | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 1/2 teaspoon |
| Egg noodles | 2 1/2 cups |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tablespoon |
| Heavy cream | 1 pint |
| Swiss cheese, grated | 1 1/2 cups |
| Fresh parsley, chopped | for serving |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray.
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Make meatballs: In a large bowl, combine the ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, nutmeg, salt, and black pepper until just mixed. Roll into 1 1/2-tablespoon meatballs.
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Brown meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then transfer to a plate and set aside.
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Boil noodles: Cook the egg noodles in a pot of salted boiling water for 2 minutes less than package instructions, then drain.
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Simmer cream sauce: In the same skillet, combine the beef broth, heavy cream, and Worcestershire sauce, scraping up any browned bits. Simmer for about 10 minutes until lightly thickened, season with salt and pepper, and remove from heat.
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Assemble casserole: Place the cooked egg noodles in the prepared baking dish, top evenly with the browned meatballs, and pour the cream sauce all over the top.
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Add cheese and bake: Sprinkle the grated Swiss cheese evenly over the casserole. Bake for about 20 minutes until the cheese is melted, bubbling, and lightly golden.
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Rest and serve: Let the casserole rest for 5 minutes, garnish with fresh chopped parsley, and serve warm.
