Swedish Meatball Noodle Bake

Classic comfort food gets a creamy, Nordic twist in this rich and savory Swedish Meatball Noodle Bake that’s perfect for cozy weeknight dinners or casual entertaining.

With tender meatballs, cheesy egg noodles, and a luscious cream sauce, Swedish Meatball Noodle Bake brings a satisfying bite of Sweden right to your table.

What You’ll Need for This Cozy Swedish Meatball Noodle Bake

• Ground beef – Forms the savory base of the meatballs, delivering richness and a tender bite.
• Breadcrumbs – Helps bind the meatballs while keeping them juicy and light.
• Egg – Provides structure, holding the meatballs together during cooking.
• Grated onion – Adds sweetness and moisture without chunks, melding seamlessly into the meatballs.
• Nutmeg – A classic Swedish touch that adds subtle warmth and depth.
• Garlic powder – Boosts the overall savoriness with a mellow, aromatic kick.
• Beef broth – Lays down a deep, meaty base for the cream sauce.
• Heavy cream – Creates that signature silky texture in the Swedish-style sauce.
• Worcestershire sauce – Adds umami complexity that ties the sauce together.
• Egg noodles – The perfect pasta to cradle the meatballs and soak up every bit of sauce.
• Swiss cheese – Melts into a gooey, nutty topping that seals in all the flavors.

From Skillet to Oven: How to Make Swedish Meatball Noodle Bake

Start by mixing and shaping the meatballs, then brown them until golden. Cook your noodles just shy of al dente, giving them room to finish in the oven.

In the same skillet, build your sauce with beef broth, cream, and Worcestershire, letting it simmer to thicken slightly. Nestle the meatballs and noodles into a baking dish, pour over the sauce, and blanket it all with cheese.

Bake until bubbly and golden on top. Let it rest briefly before diving in to allow everything to set up perfectly.

Cozy Tips & Simple Variations for a Better Bake

For extra flavor in your meatballs, try swapping ground beef for a mix of beef and pork. You can also use fresh garlic and a dash of allspice to lean even further into the Swedish flavor profile.

If you’re short on time, frozen meatballs (browned beforehand) work in a pinch, although homemade always delivers a more tender bite.

Want more veggie content? Add sautéed mushrooms or a handful of baby spinach to the sauce before assembling the bake for a twist that doesn’t compromise comfort.

Leftovers? Here’s How to Keep the Goodness Going

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of broth or cream to revive the sauce’s richness.

To freeze, let the dish cool completely, then wrap it tightly. Thaw in the fridge overnight and bake at 350°F until warmed through, adding a little extra cheese on top if desired.

Swedish Meatball Noodle Bake

A hearty and comforting casserole that blends tender meatballs, creamy sauce, and perfectly baked noodles, this dish captures the essence of Swedish flavors in a crowd-pleasing format.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

For the Meatballs:

• 1 lb ground beef
• 1 teaspoon Kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large egg beaten
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup breadcrumbs
• 1/2 onion grated

For the Casserole:

• 1 tablespoon Worcestershire sauce
• 1 1/2 cups Swiss cheese grated
• Fresh parsley chopped, for garnish
• Kosher salt and freshly ground black pepper to taste
• 1 pint heavy cream
• 2 1/2 cups egg noodles
• 1 cup beef broth

Instructions

 

• Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick spray; set aside.
• In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, ground nutmeg, garlic powder, salt, and black pepper. Shape the mixture into 1 1/2-tablespoon-sized balls.
• Warm olive oil in a large skillet over medium-high heat. Sear the meatballs until browned on all sides; they do not need to be cooked through. Remove the browned meatballs and set aside.
• Bring a large pot of salted water to a boil. Cook the egg noodles for approximately 2 minutes less than the package instructions, then drain.
• Using the same skillet where the meatballs were browned, pour in the beef broth, heavy cream, and Worcestershire sauce. Scrape the bottom to incorporate any browned bits. Simmer the sauce for about 10 minutes until it thickens slightly. Season with salt and pepper.
• Place the cooked noodles into the prepared baking dish and arrange the meatballs throughout. Evenly pour the cream sauce over the entire dish and sprinkle with grated Swiss cheese.
• Bake for 20 minutes or until the cheese is bubbling and fully melted. Let the casserole rest for 5 minutes before garnishing with chopped parsley and serving.

Notes

For added richness, consider substituting part of the heavy cream with sour cream.