Swedish Meatball Noodle Bake

introduction

Swedish Meatball Noodle Bake brings warm, creamy comfort in one pan. This rich noodle casserole mixes small spiced meatballs with egg noodles and a smooth beef-cream sauce. It cooks fast and feeds a family easily. If you like meatball dinners or cozy casseroles, this dish is a simple, satisfying choice. For a soup version with similar cozy flavors, see Cozy Swedish Meatball Soup for another way to enjoy these flavors.

why make this recipe

• Quick & easy: simple steps and common ingredients.
• Family friendly: kids and grown-ups both enjoy it.
• One-dish comfort: meatballs, noodles, and sauce bake together.
• Great for gatherings: makes enough to feed a group and reheat well.
• Balanced flavors: warm spices in meatballs meet a creamy savory sauce.

This version stands out because the sauce uses beef broth and heavy cream for a smooth, full flavor, and the small meatballs cook fast so the bake is ready in about an hour. It feels like a homemade favorite that also looks good on the table.

Ingredients Needed

For the meatballs:

• 1 pound ground beef
• 1/2 cup breadcrumbs (plain)
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg

For the noodle bake and sauce:

• 8 ounces egg noodles, cooked and drained (follow package directions)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth (low-sodium if you prefer)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

For another meatball casserole idea, you might like this meatball and mashed potato bake.

How to Make Swedish Meatball Noodle Bake

1. Prep first: Preheat oven to 375°F (190°C). Boil egg noodles per package, drain, and set aside. Preheat saves time.
2. Mix meatball ingredients: In a bowl combine ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder, onion powder, allspice, and nutmeg. Mix until even but do not overwork the meat — overmixing makes meatballs tough.
3. Shape meatballs: Roll the mix into small balls about 1 inch across. Small meatballs cook evenly and fit well with noodles.
4. Brown meatballs: Heat a large skillet over medium heat. Add a splash of oil or nonstick spray. Cook meatballs in batches until browned on all sides and cooked through, about 8–10 minutes. Remove cooked meatballs to a plate. Browning adds flavor through caramelization.
5. Make the sauce in the same skillet: Melt 2 tablespoons butter over medium heat. Sprinkle in 2 tablespoons flour and whisk for 1–2 minutes until the flour turns light golden — this removes the raw flour taste.
6. Add liquids: Slowly whisk in 2 cups beef broth, then 1 cup heavy cream. Whisk until smooth and no lumps remain. The sauce will begin to thicken.
7. Finish sauce: Stir in 1 tablespoon Worcestershire sauce and taste. Add salt and pepper as needed. Cook 2–3 more minutes until the sauce coats the back of a spoon — that shows it is thick enough.
8. Combine noodles and meatballs: In a large bowl, toss the cooked noodles and meatballs. Pour the sauce over them and gently mix to coat everything evenly. Work gently so meatballs keep their shape.
9. Bake: Transfer the mixture to a greased baking dish. Smooth the top and bake in the preheated oven for 20–25 minutes, until bubbling and the top takes on a light golden color. Baking melds the flavors and heats everything through.
10. Garnish and rest: Remove from oven, sprinkle chopped parsley on top, and let rest 5 minutes before serving. Resting helps the sauce settle.

how to serve Swedish Meatball Noodle Bake

• Serve hot straight from the dish.
• Add a sprinkle of fresh parsley or a few grinds of black pepper.
• Pair with a simple green salad or steamed vegetables for a full meal.
• Offer crusty bread to soak up extra sauce.

how to store Swedish Meatball Noodle Bake

• Fridge: Cool completely, cover tightly, and store up to 3–4 days.
• Freezer: Place in an airtight container or foil tray and freeze up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in a 350°F (175°C) oven until heated through (about 20–30 minutes if chilled). For single servings, microwave on medium power in 1-minute bursts until hot.

tips to make Swedish Meatball Noodle Bake

• Use small meatballs so they cook quickly and bite-size with noodles.
• Don’t overmix the meat — gentle mixing keeps meatballs tender.
• Cook noodles al dente; they will soften more during baking.
• If sauce seems thin, simmer a bit longer to reduce, or add 1 extra tablespoon flour mixed with butter first.
• Taste the sauce before baking and adjust salt and Worcestershire to your liking.

variation (if any)

• Turkey or pork: Swap ground beef for ground turkey or pork for a different flavor and lighter bake.
• Mushroom sauce: Sauté sliced mushrooms with the butter before adding flour for an earthy twist.
• Cheese top: Sprinkle 1/2–1 cup shredded Swiss or mozzarella over the top for a cheesy crust.
• Gluten-free: Use gluten-free breadcrumbs and flour, and GF noodles to make it gluten-free.

FAQs

Can I use other noodles instead of egg noodles?

Yes. Use wide egg pasta, pappardelle torn into pieces, or short pasta like rotini. Cook to al dente so they do not become too soft in the oven.

Can I make this ahead of time?

Yes. Assemble everything, cover, and keep in the fridge for up to 24 hours before baking. Bake as directed, adding a few extra minutes if very cold.

Is this recipe freezer-friendly?

Yes. Cool the bake, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.

Can I use less cream or a lighter milk?

You can swap heavy cream for half-and-half or whole milk, but the sauce will be thinner and less rich. Simmer longer to reduce and thicken if you use a lighter milk.

What if my sauce is lumpy?

If lumps form, whisk the sauce vigorously or push it through a sieve. To avoid lumps, whisk constantly when adding cold liquid to the roux (butter + flour).

Conclusion

This Swedish Meatball Noodle Bake is a quick, homey dish that fills the house with warm, savory smells and feeds a crowd with little fuss. It combines tender spiced meatballs, soft egg noodles, and a creamy beef sauce for a satisfying, easy meal. If you want another pasta-style take on Swedish meatballs, check this Swedish Meatball Pasta Bake for more ideas. Try the recipe, leave a star rating and a comment about what you changed, and share a photo on social media so others can try it too. What twist will you try first?

Swedish Meatball Noodle Bake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

A warm and creamy noodle casserole combining spiced meatballs, egg noodles, and a smooth beef-cream sauce, perfect for family dinners.

---

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs (plain)
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 8 ounces egg noodles, cooked and drained
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth (low-sodium if preferred)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C) and boil egg noodles per package directions, then drain and set aside.
2. In a bowl, combine ground beef, breadcrumbs, milk, egg, salt, pepper, garlic powder, onion powder, allspice, and nutmeg. Mix until even but do not overwork.
3. Shape the mixture into small meatballs, about 1 inch across.
4. In a large skillet over medium heat, cook meatballs until browned on all sides, about 8–10 minutes. Remove and set aside.
5. In the same skillet, melt butter over medium heat, sprinkle in flour, and whisk for 1–2 minutes until light golden.
6. Slowly whisk in beef broth and heavy cream until smooth and thickened, about 2–3 minutes.
7. Stir in Worcestershire sauce and add salt and pepper to taste.
8. In a large bowl, combine cooked noodles and meatballs. Pour sauce over and mix gently.
9. Transfer the mixture to a greased baking dish and bake for 20–25 minutes until bubbling and lightly golden.
10. Garnish with parsley and let rest for 5 minutes before serving.

Notes

Allow to cool before storing for leftovers. This dish reheats well and can be frozen for future meals.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Swedish

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 80mg