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A baked meatball casserole filled with tender golden-brown meatballs in a rich, creamy sauce, arranged in a rectangular baking dish and finished with a lightly browned, savory topping.

Swedish Meatball Noodle Bake

Creamy casserole of tender Swedish-style meatballs, egg noodles, rich cream sauce, and melted Swiss cheese. Hearty, family-friendly comfort food ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Meatballs
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large egg beaten
  • ½ cup breadcrumbs
  • ½ onion grated
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • Casserole
  • 2½ cups egg noodles
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 pint 2 cups heavy cream
  • 1½ cups Swiss cheese grated
  • Fresh parsley chopped, for serving
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • Creamy casserole of tender Swedish-style meatballs, egg noodles, rich cream sauce, and melted Swiss cheese. Hearty, family-friendly comfort food ready in about 45 minutes

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Mix ground beef, breadcrumbs, egg, grated onion, garlic powder, nutmeg, salt, and pepper until just combined. Form into 1½-tablespoon meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides; transfer to a plate.
  4. Cook egg noodles 2 minutes less than package directions; drain.
  5. In the same skillet, add beef broth, heavy cream, and Worcestershire. Scrape up browned bits and simmer about 10 minutes until lightly thickened. Season to taste.
  6. Place noodles in the baking dish; top with meatballs. Pour sauce over everything. Sprinkle with Swiss cheese.
  7. Bake about 20 minutes until cheese is melted, bubbly, and lightly browned.
  8. Rest 5 minutes, garnish with parsley, and serve warm.

Notes

Slightly undercook the noodles so they finish in the oven and absorb the sauce without becoming mushy. Freshly grated Swiss melts best.