Swedish Meatball Noodle Bake

This Swedish meatball noodle bake is creamy, cozy, and packed with savory, lightly spiced meatballs in a rich sauce. Egg noodles soak up the broth-and-cream gravy while Swiss cheese melts into a bubbly, golden top. It’s the kind of comforting casserole that feels special but is still weeknight-friendly. The nutmeg and onion give it that classic Swedish meatball vibe without being fussy. Serve it hot with a sprinkle of parsley and maybe a simple side salad to balance the richness.

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef
• 1 large egg, beaten
• 1/2 cup breadcrumbs
• 1/2 onion, grated
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 2 1/2 cups egg noodles
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 pint heavy cream
• 1 1/2 cups Swiss cheese, grated
• Fresh parsley, chopped, for serving
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 375°F and grease a 9 x 13-inch baking dish with nonstick spray.
2. Mix ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper until just combined.
3. Scoop and roll about 1 1/2 tbsp of the mixture into meatballs, repeating with the rest.
4. Heat olive oil in a large skillet over medium-high heat, then brown the meatballs on all sides.
5. Transfer browned meatballs to a plate and set aside.
6. Cook egg noodles in salted boiling water for 2 minutes less than package directions, then drain.
7. Add beef broth, heavy cream, and Worcestershire to the empty skillet, scrape up browned bits, and simmer about 10 minutes until slightly thickened; season with salt and pepper to taste.
8. Add noodles to the baking dish, top with meatballs, pour sauce evenly over everything, and sprinkle with Swiss cheese.
9. Bake about 20 minutes until the cheese is melted and bubbly.
10. Rest 5 minutes, top with parsley, and serve.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
Kcal: 690 kcal | Servings: 8

Tips

For tender meatballs, mix the meatball mixture just until combined—overmixing can make them dense.

Let the bake rest for 5 minutes before serving so the sauce thickens up slightly, and store leftovers covered in the fridge for up to 3 days.

FAQ

Can I use frozen meatballs instead of making them?
Yes—brown them first if possible for better flavor, then continue with the recipe as written.

Why cook the noodles short of package time?
They finish cooking in the oven and won’t turn mushy.

Can I swap the Swiss cheese for something else?
Sure—Gruyère or mozzarella work well, and provolone is a good middle option.

How do I reheat leftovers without drying them out?
Reheat covered in the oven at 350°F with a splash of broth or cream, or microwave with a small splash of liquid.