Delish Swedish Meatball Noodle Bake

This casserole is exactly what it sounds like: cozy Swedish meatballs, silky egg noodles, and a creamy gravy all baked until the edges get a little browned and ridiculous. It’s the comfort-food mashup I reach for when we need something warm, a little fancy, but zero stress—perfect for weeknights or when neighbors show up with a bottle of wine and no warning.

My husband will claim this is “his” recipe now, which is funny because he’s the guy who once burned boxed mac and cheese. The kids call it “meatball pasta lasagna” and fight over the crispy top. It started as a way to use up leftover meatballs and a jar of gravy, then turned into a staple: we make a double batch, eat half that night, and I hide the rest in the back of the fridge like a troll guarding treasure. True story: once I swapped sour cream for heavy cream accidentally and—it was better. Don’t tell anyone but that mistake is now a feature.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Green Chili Cheese Chicken Delight

DINNER

Cheesy Kielbasa Potato Casserole

DINNER

Easy Imitation Paula Deen Meatloaf

DINNER

Salisbury Steak with Gravy Recipe

Okay, real talk: this one gets messy in the best way. I’ve browned meatballs in two pans because I forgot I had a third-burner electric stove. I once overcooked the noodles, sighed dramatically, and still boxed it as “textured” to save face—don’t do that. If you’re aiming for a golden top, let the casserole breathe for the last 5 minutes uncovered under the broiler; if you’re lazy, cover it and nobody will know. Also, stirring cream into gravy feels terrifying the first time—temper the dairy by mixing a little hot gravy into it before dumping it all in. You’ll live.

Shopping Tips

– Protein: Use a mix of ground beef and pork for juicier meatballs, or grab pre-cooked frozen meatballs to save time.
– Grains/Pasta: Wide egg noodles are classic here—pick a sturdy brand so they don’t turn to mush after baking.
– Cheese: A little grated Parmesan folded into the top adds depth; pick a wedge and grate it fresh if you can.
– Dairy: Sour cream or crème fraîche brightens the sauce; choose full-fat for the creamiest result.
– Spices: Don’t skimp on nutmeg and allspice for that authentic Swedish vibe—pre-mixed spice blends work in a pinch.

Prep Ahead Ideas

– Brown or form the meatballs a day ahead and store them in a shallow airtight container in the fridge.
– Cook noodles al dente the morning or afternoon you plan to assemble; toss with a little oil so they don’t stick.
– Make the gravy base (minus final dairy) and refrigerate; reheat gently and stir in cream right before baking.
– Use shallow disposable pans if you’re bringing this to a potluck—assemble, refrigerate, then bake on site.

✔Time-Saving Tricks

– Buy pre-cooked or frozen meatballs when life is chaotic—just thaw and sear briefly for color.
– Use a jarred beef gravy and doctor it with cream, mustard, and a pinch of nutmeg for quick-but-delicious sauce.
– Bake everything together in one dish: meatballs on noodles with sauce poured over, then bake until bubbly.
– Don’t rush the resting time—letting it sit 10 minutes makes it slice neater and keeps the sauce from running.

✔Common Mistakes

– Overcooking the noodles so the bake turns into a stodgy mess—cook them al dente.
– Adding cold dairy straight into a hot sauce can make it split; temper the dairy first. I did this once and had to whisk in a splash of milk to rescue it—worked like a charm.
– Not seasoning the sauce enough; taste and add salt at the end. Gravy can be shy.
– Skipping the browning step on meatballs—they do better with a little crust for texture and flavor.

What to Serve It With

– A bright, simple salad with lemon vinaigrette to cut the richness.
– Buttered peas or quick-roasted green beans for a crunchy, fresh contrast.
– Crusty bread to mop up every last drop of sauce.
– Pickles or a cucumber-dill salad for a Scandinavian touch—acid balances the cream.

✔Tips & Mistakes

– Always salt your water for the noodles; it’s the easiest flavor boost.
– Use a wide pan when browning meatballs so they don’t steam.
– If your sauce is too thin, simmer gently to reduce or whisk in a tiny cornstarch slurry.
– If it’s too thick, loosen with a little stock or milk, a tablespoon at a time.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of milk to loosen the sauce—microwave works in a pinch but the texture changes. Cold? Totally edible (I’ve eaten it straight from the Tupperware at 10 a.m. with no shame). It also makes a wicked breakfast with a fried egg on top if you’re the kind of person who likes savory mornings.

✔Variations and Substitutions

Swap ground turkey for beef/pork to keep it lighter; expect slightly less fat and a milder flavor—bump the spices. Use gluten-free noodles or swap noodles for cooked rice if you’re avoiding wheat (texture will change). Crème fraîche can replace sour cream for tang and stability. Want vegetarian? Use plant-based meatballs and mushroom gravy—honestly good when done right.

Frequently Asked Questions

Delish Swedish Meatball Noodle Bake

Creamy Swedish-style meatballs baked with tender egg noodles under a melty, golden cheese blanket. Cozy, family-friendly comfort in one pan.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz wide egg noodles uncooked
• ▢ 24 oz frozen homestyle meatballs fully cooked
• ▢ 1.5 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup finely chopped onion
• ▢ 2 tsp minced garlic
• ▢ 3 tbsp all-purpose flour
• ▢ 2.5 cup low-sodium beef broth warm
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1.5 tsp Dijon mustard
• ▢ 0.75 cup sour cream room temperature
• ▢ 0.5 tsp ground allspice
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 cup chopped fresh parsley divided
• ▢ 1.25 cup shredded Swiss-style cheese for topping

Instructions

Preparation Steps

• Preheat oven to 375°F and grease a 9x13-inch baking dish.
• Boil noodles in salted water to just shy of al dente; drain well.
• Heat oil in a large skillet; brown meatballs until golden and heated through.
• Melt butter in the same skillet and cook onion until soft and translucent.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Sprinkle in flour and whisk for one minute to form a roux.
• Slowly whisk in broth, Worcestershire, and mustard; simmer until thick and glossy.
• Remove from heat; whisk in sour cream, allspice, nutmeg, salt, and pepper.
• Toss noodles, meatballs, and most parsley with the sauce until coated.
• Spread mixture in the dish and sprinkle evenly with cheese.
• Bake until bubbly and lightly browned, 18 to 22 minutes.
• Rest five minutes, then garnish with remaining parsley and serve.

Notes

Variation: Stir in sautéed mushrooms or swap Swiss for mozzarella or provolone. Use half beef, half pork meatballs for richer flavor. Storage: Refrigerate up to 4 days; reheat covered at 350°F until hot. Freeze up to 2 months.

This recipe is an original creation inspired by classic Delish Swedish Meatball Noodle Bake flavors. All ingredient ratios and instructions are independently developed.