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If cozy casseroles are your thing, you’ll love this Swedish Meatball Noodle Bake. It’s the ultimate combination of creamy noodles, homemade meatballs, and melty cheese in every bite. This dish is a true crowd-pleaser for weeknights when you just want something filling without a ton of effort. The cheesy top gets all bubbly in the oven, and the sauce soaks into the noodles, making every forkful dreamy and rich.
One cold winter, I whipped this up when our friends brought their notoriously picky kids over. Imagine my shock when the toughest little critic asked for more. Now this is the number-one dish we serve any time families visit.
Irresistible Ingredients
- Mozzarella cheese gives you gooey, golden layers up top
- Worcestershire sauce throws in that punch of savory flavor nobody can quite pinpoint
- Sour cream makes everything creamy and gives it that tang—go for the full-fat stuff
- Beef broth is your main sauce liquid, and picking the low-salt kind keeps things balanced
- Egg noodles stay firm and carry the creamy goodness through every bite
- Egg holds meatballs together so they don't fall apart while baking
- Breadcrumbs and milk make the meatballs super soft, so skip the panko for old-school breadcrumbs
- Ground beef (grab 80/20) makes for juicy, flavor-packed meatballs
Simple Step-by-Step
- Get your sauce creamy
- Warm up all your butter in a skillet, then sprinkle in flour while whisking. Keep stirring for a minute so it’s smooth and golden. Slowly pour in the broth—whisk like crazy until it thickens enough to coat your spoon.
- Pull it all together and bake
- In a big bowl, gently toss together the noodles, the baked meatballs, and all that lovely sauce so everything’s covered. Spread it in a greased baking dish, scatter cheese across the top, and bake until bubbling and brown—about 20 minutes.
- Wrap up the sauce
- Take the skillet off the burner, then stir in sour cream and Worcestershire. The leftover heat melts them in, so you end up with a smooth, no-bump sauce that’s all one color.
- Boil the noodles
- You’ll want salted, boiling water. Cook noodles till they have a little chew left; drain ’em well but skip rinsing so the sauce can stick better.
- Shape and bake the meatballs
- Roll out the meat mix into balls about an inch across. You can use a cookie scoop for even sizes. Put them spaced out on a lined tray and bake at 375°F for about 15 to 20 minutes—they should hit 165°F inside.
- Bring together the meatball mix
- Add your beef, egg, onions, garlic powder, salt, and pepper right into the now-soaked breadcrumbs. Mix with your hands until it’s all blended, but don’t go overboard or they’ll get dense.
- Start the panade
- Dump breadcrumbs and milk in a bowl and let ’em hang out for 5 minutes. You want them soft and pasty—this is the secret to tender, not tough, meatballs.
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Swapping in Worcestershire sauce is my little twist thanks to my grandma. Not strictly Swedish, but wow, does it amp up the flavor. If I leave it out, my kids always notice—it’s what takes this from pretty good to just crazy delicious.
Handy Make-Ahead Ideas
If you want to work ahead, go for it! You can put together the whole thing right up until it’s ready to hit the oven, wrap it tight, and chill for a whole day. No need to thaw—just add 10 minutes to the bake time straight from the fridge. Meatballs can go in the freezer raw or baked (just defrost overnight before finishing).
Easy Swaps
No beef? Try ground turkey or chicken, or go half beef, half pork for more flavor. Want richer sauce? Replace some broth with cream or milk. No dairy? Use cashew cream in place of sour cream and top with your favorite plant-based cheese. Gluten issues? Gluten-free noodles and crumbs are just fine—thicken the sauce with cornstarch instead of flour.
Tasty Ways to Serve
Serve this dish with a simple salad tossed in vinaigrette for a fresh crunch. Want classic Swedish vibes? Bust out some tart lingonberry or cranberry sauce. For real authenticity, add crisp quick-pickled cucumbers on the side—they’re super refreshing next to all that rich sauce.
Swedish Roots
This one is comfort food, American style—the idea comes from Swedish meatballs, but in Sweden they’re paired with potatoes and jam, never noodles. Egg noodles turn it into a shareable casserole everyone can dig into. If you want a throwback to Sweden, add beef-pork mix and a pinch of nutmeg or allspice for that true flavor hit.
Common Queries
- → What’s the trick to keeping the meatballs juicy?
Let breadcrumbs soak in milk to lock in moisture for soft, juicy meatballs. Also, don’t overmix when combining the ingredients.
- → Can I swap out egg noodles for another pasta?
Sure! While egg noodles give that classic texture, pasta like rotini or fettuccine also works well here.
- → Why do you add sour cream to the sauce?
Sour cream gives the sauce a creamy texture and just the right amount of tang to balance all the flavors.
- → How do I keep the cheese from overcooking?
Stick to the suggested baking temp, and if the cheese starts browning early, cover the dish with foil to protect it.
- → Can this meal be prepped ahead?
Absolutely! Put it together ahead of time, chill in the fridge, and bake when you’re ready. Just add a little more time to the baking.
- → Can frozen meatballs replace homemade ones?
Yep, frozen meatballs are a convenient option, but homemade ones bring out better flavor and texture every time.