Swedish Meatball Noodle Bake

This casserole takes the classic flavors of Swedish meatballs—savory beef, warm nutmeg, and a rich cream sauce—and turns them into a comforting, all-in-one baked meal.

Swedish Meatball Noodle Bake

Ingredients:

How To Make Swedish Meatball Noodle Bake:

Step 1: Prep the Oven and Pan: Preheat your oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set it aside.

Step 2: Form the Meatballs: In a large bowl, combine the 1 lb of ground beef, 1/2 cup of breadcrumbs, 1 beaten egg, 1/2 grated onion, 1/2 tsp of garlic powder, 1/4 tsp of nutmeg, 1 tsp of salt, and 1/2 tsp of pepper. Mix until just combined. Roll the mixture into balls, using about 1 1/2 tablespoons of meat per ball.

Step 3: Brown the Meat: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Transfer the meatballs to a plate (they will finish cooking in the oven).

Step 4: Par-boil the Noodles: While the meat browns, cook the 2 1/2 cups of egg noodles in a pot of boiling salted water. Drain them 2 minutes before the package says they are done so they stay firm during baking.

Step 5: Create the Cream Sauce: In the same skillet used for the meatballs, pour in the 1 cup of beef broth, 1 pint of heavy cream, and 1 tablespoon of Worcestershire sauce. Scrape the bottom of the pan to release the flavorful browned bits. Simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste, then remove from heat.

Step 6: Assemble: Add the partially cooked noodles to the baking dish and nestle the meatballs on top. Pour the cream sauce evenly over the pasta and meatballs, then sprinkle the 1 1/2 cups of grated Swiss cheese over the top.

Step 7: Bake: Bake for 20 minutes until the cheese is melted, bubbly, and golden. Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set.

Step 8: Garnish and Serve: Top with fresh chopped parsley and serve warm.