Swedish Meatball Noodle Bake

This comforting Swedish meatball noodle bake brings together tender homemade meatballs, silky egg noodles, and a creamy sauce all crowned with gooey cheese. It is the kind of cozy meal that turns an ordinary weeknight into something special.

I put this together once for a chilly Sunday dinner when I had leftover noodles. The fluffy meatballs and melty cheese won my whole family over at the first bite.

Ingredients

• Ground beef: For best flavor choose beef with a little fat content about eighty five percent lean and aim for fresh meat
• Plain breadcrumbs: These soak up milk and give tenderness to the meatballs so avoid flavored versions
• Milk: Helps moisten breadcrumbs so the texture of the meatballs stays light
• Egg: Binds everything together in the classic meatball style
• Small onion: Finely chopped adds sweet depth use fresh and not dried
• Garlic powder: Warm savory background note that brings out all the classic Swedish flavors
• Salt and black pepper: Enhances and balances the rich beef taste
• Egg noodles: Look for wide egg noodles with twisting ribbons good quality makes a difference
• Butter: Essential for the roux base of the sauce choose real butter for richness
• All-purpose flour: Thickens the sauce so it holds to the noodles
• Beef broth: Adds meaty flavor to the creamy sauce opt for low sodium if possible
• Sour cream: The secret ingredient for tang and a true Swedish style finish look for full fat for creaminess
• Worcestershire sauce: Brings out the savor in both meatballs and sauce
• Shredded mozzarella cheese: Melts beautifully across the top for that signature bubbly crust
• Chopped parsley: Freshens up the final dish and adds a pretty green touch

Step-by-Step Instructions

Preheat and Prepare Dish:

Set your oven to three seventy five degrees fahrenheit and grease a nine by thirteen inch baking dish so nothing sticks and you get tidy squares

Soak Breadcrumbs:

In a medium bowl combine breadcrumbs and milk allowing the mixture to stand about five minutes which plumps and tenderizes the crumbs for ultimate meatball texture

Mix and Shape Meatballs:

Add ground beef egg onion garlic powder salt and pepper to the soaked bread mixture mixing gently with your hands until just combined because overworking toughens the meatballs Shape about one inch meatballs and arrange on a foil lined baking sheet

Bake the Meatballs:

Bake uncovered in the oven for fifteen to twenty minutes until the meatballs are browned and no longer pink in the center This step locks in juices and gives that homemade flavor

Boil the Noodles:

While meatballs are baking bring a large pot of salted water to a boil and cook egg noodles to just barely tender following package time Drain and set aside so noodles do not overcook

Make the Sauce:

In a large skillet melt butter over medium heat then sprinkle in flour whisking constantly for a full minute to cook out any raw flavor Slowly pour in the beef broth whisking as you go and allow sauce to bubble and thicken stirring for three to five minutes Remove from heat and blend in sour cream and Worcestershire until the sauce is smooth and creamy

Combine Everything:

In a large bowl add drained noodles baked meatballs and warm sauce Toss gently to coat every noodle and meatball so flavors mix without breaking up the pasta

Assemble and Bake:

Tip the mixture into your prepared casserole dish then sprinkle evenly with shredded mozzarella Bake uncovered for twenty minutes until cheese is melted and the top is bubbling Finish with chopped parsley if you want a boost of color and herb flavor

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I always reach for the sour cream here since it gives the saucy layer a tang that makes every forkful memorable My grandmother taught me this trick and it is now my signature

Storage Tips

Leftovers keep well in the fridge for three days Make sure you wrap your casserole tightly or use a lidded container If you want to freeze individual pieces cool the bake completely then wrap and freeze up to two months Let it thaw overnight in the fridge before reheating covered in the oven so it stays moist and cheesy

Ingredient Substitutions

You can swap ground turkey for ground beef to lighten things up or use Greek yogurt in place of sour cream for a tangy twist If you run out of mozzarella try a blend of cheddar and Swiss cheese as the topping For gluten free simply use gluten free pasta and breadcrumbs to keep the flavors classic

Serving Suggestions

Serve this bake with crisp green vegetables like steamed broccoli or a simple salad Cucumber slices tossed with dill and a splash of vinegar complete the Swedish meal For a heartier dinner offer warm rolls on the side to soak up extra sauce

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Cultural Context

Swedish meatballs became world famous thanks to Swedish cuisine’s blend of simple comfort and subtle seasoning Classic Swedish recipes use both pork and beef but in home kitchens like mine it is often just one type of meat This noodle bake is a playful American twist transforming the traditional dish into family friendly comfort food

Recipe FAQs

→ How do I get tender, moist meatballs?

Soaking breadcrumbs in milk before mixing creates soft, juicy meatballs by locking in moisture and preventing dryness during baking.

→ Can I use a different type of noodle?

Yes, substitute egg noodles with wide pasta shapes such as fusilli or penne for similar results and texture.

→ How do I prevent the sauce from curdling?

Allow the sauce to cool slightly before stirring in sour cream, and avoid boiling after adding dairy to keep it smooth and creamy.

→ Can I assemble the dish ahead of time?

Prepare components in advance and combine them in the baking dish. Refrigerate, then bake just before serving for best flavor and texture.

→ What other cheese works as a topping?

Try Gruyère or Swiss cheese for a nuttier flavor, or a mix of mozzarella and sharp cheddar for extra richness and melt.