This Swedish Meatball
You know how some recipes just happen? Like, you’re scrounging through your fridge, trying to figure out how to make dinner without yet another trip to the store?
That’s exactly how this Swedish Meatball
It was one of those nights—kids were hangry, I was exhausted, and the fridge wasn’t giving me much to work with. I had some ground beef, egg noodles, and half a block of Swiss cheese on its last leg. And just like that, dinner magic happened.
I threw together some meatballs with a dash of nutmeg (channeling my inner IKEA), mixed them with noodles and a super simple creamy sauce, and topped the whole thing with cheese. Honestly, I wasn’t expecting a masterpiece.
But after that first bite? Pure comfort food bliss. My husband actually said, “This is going on the dinner rotation, right?”—and it has never left since.
Why You’ll Love This Swedish Meatball Noodle Bake Recipe?
Okay, so why am I so obsessed with this dish? A few reasons:
- Weeknight-Friendly: It comes together in under an hour.
- Crowd-Pleaser: Seriously—even picky eaters love this one.
- Juicy, Homemade Meatballs: No frozen shortcuts here, just tender, flavorful perfection.
- Melty Cheese Heaven: That layer of Swiss on top? Absolutely essential.
- Ultimate Comfort Food: Creamy, cheesy, cozy… just what we all need sometimes.
Ingredient Notes:
This recipe is simple, but each ingredient plays a big role in the magic.
- Ground Beef: Use 80/20 for juicy meatballs. Leaner beef can get dry.
- Breadcrumbs: These give the meatballs their soft, tender texture. No panko this time—classic breadcrumbs work best.
- Nutmeg: I know it sounds odd, but trust me—it adds that signature Swedish meatball warmth.
- Egg Noodles: Perfect for soaking up all that rich, creamy sauce.
- Beef Broth: Forms the base of the sauce—adds richness without being too heavy.
- Heavy Cream: Makes the sauce velvety and luxurious.
- Swiss Cheese: Melts beautifully and has just enough sharpness to balance the creaminess.
- Worcestershire Sauce: The unsung hero—adds a slightly tangy depth that just works.
How To Make Swedish Meatball Noodle Bake?
This is the kind of recipe you can pull off even when you’re low on energy. Here’s how:
Step 1. Make the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, egg, grated onion (grating gives you all the flavor without chunky bits), nutmeg, garlic powder, salt, and black pepper. Roll them into balls—think slightly larger than a golf ball.
Step 2. Brown the Meatballs:
Heat some olive oil in a large skillet. Brown the meatballs on all sides until golden. No need to cook them all the way through—they’ll finish baking in the oven.
Step 3. Cook the Noodles:
While the meatballs are sizzling, cook the egg noodles for about a minute less than the package says. Why? They’ll keep cooking in the oven, and we don’t want mushy pasta.
Want To Save This Recipe?
Step 4. Make the Sauce:
In the same skillet (hello, less cleanup!), add beef broth, heavy cream, and Worcestershire sauce. Let it simmer for about 10 minutes until it thickens slightly. Season with salt and pepper to taste.
Step 5. Assemble the Casserole:
Grease a 9×13 baking dish. Spread the cooked egg noodles evenly, nestle the meatballs right on top, and pour that dreamy sauce all over everything.
Step 6. Cheese Time!
Now for the best part: sprinkle that shredded Swiss cheese all over the top. Don’t hold back—this is comfort food, remember?
Step 7. Bake to Perfection:
Pop the whole dish into a preheated oven at 375°F. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
Step 8. Rest & Serve:
Let it sit for a few minutes (hard, I know) to let the sauce settle. Sprinkle with some fresh parsley, and dig in!
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze for up to 2 months.
- Reheating Tip: A splash of cream or broth will help keep the sauce creamy when reheating.
Variations and Substitutions:
Feel like mixing things up? Try these ideas:
- Ground Turkey or Chicken: Swap for a lighter twist.
- Cheese Swap: Try mozzarella for a gooier top or Gruyère for extra fancy vibes.
- Low-Carb: Skip the noodles and serve the meatballs over mashed cauliflower.
- Extra Veggies: Add mushrooms or spinach for some greens.
- Spicy Kick: A pinch of cayenne or a dash of hot sauce works wonders here.
What to Serve with Swedish Meatball Noodle Bake?
This dish is a full meal, but if you want to round it out, here are some ideas:
- Garlic Bread: Perfect for mopping up that extra sauce.
- Simple Green Salad: Something crisp to balance the richness.
- Steamed Veggies: Broccoli, carrots, or roasted green beans.
- Wine Pairing: A buttery Chardonnay or even a light Pinot Noir works beautifully.
Frequently Asked Questions:
Can I use frozen meatballs?
You could, but homemade ones are so much better—and they take just minutes to make!
Can I prep this ahead of time?
Absolutely. Assemble everything the night before, cover, and refrigerate. Bake it fresh the next day.
Do I have to use nutmeg?
Technically, no—but it’s what gives Swedish meatballs their signature flavor. Trust me, it’s worth it!
This Swedish Meatball
So, what do you think? Will you keep it classic or add your own twist? Drop a comment—I’d love to hear how it turned out in your kitchen!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Swedish Meatball Noodle Bake
Ingredients
FOR THE MEATBALLS:
- 1 lb. ground beef
- 1/2 cup breadcrumbs
- 1 large egg beaten
- 1/2 onion grated
- 1/4 tsp ground nutmeg
- 1/2 tsp garlic powder
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp. olive oil
FOR THE CASSEROLE:
- 1 cup beef broth
- 1 pint heavy cream
- 1 tbsp. Worcestershire sauce
- 2 1/2 cups egg noodles
- 1 1/2 cups Swiss cheese grated
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley chopped, for serving
Instructions
- First let's start by preparing the meatballs. Combine ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt and black pepper in a mixing bowl. Shape them into meatballs that are 1 1/2 tablespoons, in size.
- Next we'll brown the meatballs. Heat some olive oil in a skillet over medium-high heat and cook the meatballs until they are browned on all sides. Once done set them aside for now.
- While the meatballs are browning let's cook the noodles. Boil some egg noodles for a couple of minutes than what the package instructions recommend. Drain them. Set them aside for later.
- Now it's time to make the sauce. In that same skillet we used earlier add beef broth, heavy cream and Worcestershire sauce. Let everything simmer for 10 minutes until it slightly thickens up. Don't forget to season it with salt and pepper to taste.
- To assemble everything together; take a greased 9x13 inch baking dish. Place the cooked noodles in it. Nestle those meatballs into the noodles.
- Pour that sauce we made earlier over the noodles and meatballs. To add a layer of yumminess on top; sprinkle some grated Swiss cheese all over.
- Pop your creation into an oven at 375°F. Bake it for approximately 20 minutes or until you see that lovely melted cheese with those enticing bubbles.
- Out of the oven let it rest for 5 minutes before serving to allow all those flavors to settle in nicely together. Finally garnish your dish with some chopped parsley, as a finishing touch.
- Now sit back. Savor this meal! Enjoy every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
