Swedish Meatball Noodle Bake

This Swedish Meatball Noodle Bake combines the comfort of traditional Swedish meatballs with the convenience of a casserole. Perfect for busy weeknights when you want something hearty and satisfying but don't want to spend hours in the kitchen. The tender meatballs nestle into creamy sauce-coated noodles, all topped with melty cheese for a dish that's sure to become a family favorite.

I first made this during a particularly cold January when we had friends coming over with their picky eaters. To my surprise, even the most selective child asked for seconds, and now it's become our go-to dish whenever we're hosting families with children.

Ingredients

• Ground beef: provides the perfect base for these flavorful meatballs use 80/20 for the best flavor and juiciness
• Breadcrumbs and milk: create the panade that keeps the meatballs tender avoid panko here as regular breadcrumbs work better
• Egg: acts as a binder ensuring your meatballs hold their shape during baking
• Egg noodles: have the perfect texture to hold up to the sauce without getting mushy
• Beef broth: forms the foundation of the gravy choose low sodium so you can control the salt level
• Sour cream: adds tanginess and creaminess that makes this dish special full fat works best
• Worcestershire sauce: brings umami depth that elevates the entire dish
• Mozzarella cheese: creates that irresistible golden brown topping

Step-by-Step Instructions

Prepare the panade:

Combine breadcrumbs and milk in a large mixing bowl and allow them to soak for a full 5 minutes. This crucial step ensures your meatballs will be tender rather than tough. The breadcrumbs should fully absorb the milk and become soft and paste-like.

Mix the meatball ingredients:

Add ground beef, egg, finely chopped onion, garlic powder, salt, and pepper to the soaked breadcrumbs. Using your hands, gently mix until just combined. Avoid overmixing which can make the meatballs dense and tough. The mixture should be uniform but still loose.

Form and bake the meatballs:

Roll the meat mixture into approximately 1-inch balls using the palms of your hands. A cookie scoop helps ensure uniform size for even cooking. Arrange them on a lined baking sheet with a little space between each, then bake at 375°F for 15-20 minutes until they reach an internal temperature of 165°F.

Cook the noodles:

While the meatballs bake, bring a large pot of salted water to a rolling boil. Cook the egg noodles according to package directions, typically 7-9 minutes. Aim for al dente as they will continue cooking in the oven. Drain thoroughly but do not rinse to help the sauce adhere better.

Create the sauce:

In a large skillet over medium heat, melt butter completely before sprinkling in the flour. Whisk constantly for a full minute to cook out the raw flour taste and create a golden roux. Gradually pour in beef broth while continuing to whisk vigorously to prevent lumps from forming. Simmer until the sauce coats the back of a spoon.

Finish the sauce:

Remove the skillet from heat before stirring in sour cream and Worcestershire sauce. The residual heat will be enough to incorporate these ingredients without causing the sour cream to curdle. Stir until completely smooth with no white streaks remaining.

Assemble and bake:

Gently fold together the cooked noodles, baked meatballs, and creamy sauce in a large bowl until everything is evenly coated. Transfer to a greased 9x13 baking dish, spreading in an even layer. Sprinkle mozzarella cheese over the top and bake until golden and bubbling, about 20 minutes.

Aggiungi ai preferiti

The Worcestershire sauce is my secret weapon in this recipe. My grandmother always added it to her Swedish meatballs, and while it might not be traditionally Swedish, it adds a complex savory note that transforms the dish from good to unforgettable. My kids can always tell when I try to skip it.

Make-Ahead Options

This casserole is perfect for meal planning. You can prepare the entire dish up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to serve, simply add about 10 minutes to the baking time if cooking directly from the refrigerator. The meatballs can also be made in advance and frozen raw or cooked for up to 3 months. Just thaw overnight in the refrigerator before proceeding with the recipe.

Perfect Substitutions

If ground beef isn't your preference, this recipe works beautifully with ground turkey, chicken, or even a blend of beef and pork. For a richer flavor, swap half the beef broth with cream or whole milk. Dairy-free? Replace the sour cream with cashew cream and use your favorite plant-based cheese on top. For gluten-free needs, substitute gluten-free breadcrumbs and noodles, and use cornstarch instead of flour for thickening the sauce.

Serving Suggestions

This hearty casserole pairs perfectly with a simple side salad dressed with a light vinaigrette to cut through the richness. For a more traditional Swedish experience, serve with a side of lingonberry jam or cranberry sauce for that sweet-tart contrast that complements the savory meatballs. If you want to be truly authentic, add a small dish of quick-pickled cucumbers on the side for a refreshing crunch.

The Swedish Connection

While this bake takes inspiration from Swedish meatballs, it's definitely a cozy American adaptation. Traditional Swedish meatballs (köttbullar) are typically served with potatoes and lingonberry jam, not pasta. The addition of egg noodles makes this more of a comfort food casserole that maintains the beloved flavors of Swedish meatballs but in a format that's perfect for family-style serving. In Sweden, meatballs often contain a mixture of beef and pork, along with warm spices like allspice or nutmeg which you could certainly add to this recipe for an even more authentic flavor.

Aggiungi ai preferiti

Frequently Asked Questions

→ How can I ensure the meatballs stay moist?
Soaking the breadcrumbs in milk ensures the meatballs remain moist and tender. Avoid overmixing the meat mixture to prevent dryness.

→ Can I substitute the egg noodles?
Yes, you can substitute with pasta types like fettuccine or rotini, but egg noodles provide a more traditional texture.

→ What is the purpose of sour cream in the sauce?
Sour cream adds a creamy texture and tangy flavor, balancing the richness of the sauce beautifully.

→ How do I prevent the cheese from burning?
To prevent burning, bake at the recommended temperature and cover with foil if the cheese browns too quickly.

→ Can I make this dish ahead of time?
Yes, you can assemble the dish ahead, refrigerate, and bake just before serving. Add a few extra minutes to the cooking time.

→ Can I use frozen meatballs instead of homemade?
Frozen meatballs work as a convenient alternative, but homemade meatballs offer better flavor and texture.

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→ How do I keep the meatballs tender?

Soak breadcrumbs in milk to form a panade, then gently mix with the meat for soft, juicy meatballs.

→ Can I prepare this dish ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking. Add 10 minutes to bake time if cold.

→ What noodles work best?

Egg noodles are ideal for holding the creamy sauce, but rotini or fusilli are good substitutes.

→ What makes the sauce creamy?

Sour cream and a roux made with butter and flour create a smooth, tangy sauce.

→ How can I prevent cheese from overbrowning?

Cover the dish with foil once the cheese starts browning, then uncover near the end for crisping.

→ Can I freeze this dish?

Yes, assemble and freeze before baking, or freeze baked leftovers. Thaw and reheat as needed.