Swedish Meatball Noodle Bake

Ouadie Rhabbouron

  • Mix gently with your hands until just combined. Don't overmix or the meatballs will be dense.

  • Form the mixture into small 1-inch meatballs. You should get about 30-36 meatballs.

    • Brown the Meatballs:

    1. Heat a large skillet over medium-high heat with a little oil.

    2. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per side. They don't need to be fully cooked—they'll finish in the oven.

    3. Transfer browned meatballs to a plate and set aside.

    Prepare the Sauce:

    1. In the same skillet (don't wash it—all that flavor is stuck to the bottom!), melt 4 tbsp butter over medium heat.

    2. Add flour and whisk constantly for 1-2 minutes to create a roux. The mixture should look like wet sand.

    3. Slowly add beef broth while whisking constantly to avoid lumps. This is important for a smooth sauce.

    4. Stir in heavy cream and Worcestershire sauce.

    5. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

    6. Season with salt and pepper to taste.

    Assemble the Bake:

    1. In a large bowl, combine the cooked egg noodles with the creamy sauce. Toss gently to coat all the noodles.

    2. Gently fold in the browned meatballs, being careful not to break them apart.

    3. Transfer the entire mixture to the prepared baking dish and spread evenly.

    4. Top with shredded cheese if desired.

    Bake:

    1. Bake uncovered for 20-25 minutes, or until the mixture is bubbly around the edges and golden on top.

    2. If using cheese, it should be melted and lightly browned.

    Serve:

    1. Remove from the oven and let rest for 5 minutes.

    2. Garnish generously with fresh chopped parsley.

    3. Serve warm directly from the baking dish or divide into individual bowls.

    Pro Tips for Perfect Swedish Meatball Noodle Bake

    Use a Meat Blend – Half beef and half pork creates more complex flavor than beef alone.

    Don't Overmix – Overmixing makes meatballs dense and tough. Mix just until combined.

    Brown All Sides – This adds flavor and creates a nice exterior that holds together during baking.

    Make a Smooth Roux – Whisk the flour and butter together before adding liquid to prevent lumps in the sauce.

    Cook Noodles Al Dente – They'll continue cooking in the oven, so slightly underdone is perfect.

    Use the Same Skillet – Don't wash after browning meatballs. Those browned bits (called fond) add incredible flavor to the sauce.

    Taste Before Baking – Adjust seasonings now so you don't have to season after baking.

    Let Rest After Baking – This allows the sauce to thicken slightly and makes serving easier.

    Variations to Try

    Extra Creamy – Use half heavy cream and half sour cream for tangier flavor.

    Beef & Pork Mix – Use ½ lb beef and ½ lb pork for richer meatballs.

    Add Mushrooms – Sauté sliced mushrooms and fold into the sauce for earthy flavor.

    Swedish-Style – Add 1 tbsp Dijon mustard and 1 tsp caraway seeds to the sauce for authentic Swedish flavor.

    Lighter Version – Use Greek yogurt instead of heavy cream for fewer calories while keeping creaminess.

    Spicy Kick – Add ¼ tsp cayenne pepper to the meatball mixture.

    Egg Noodle Alternative – Use wide egg noodles, pappardelle, or even mashed potatoes instead.

    Cheese-Topped – Use a mix of mozzarella and Parmesan for extra flavor.

    Storage Tips

    Refrigerator – Store in an airtight container for up to 3 days. The flavors actually improve as they sit!

    Freezer – Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

    Reheating – Warm in a 350°F oven for 15-20 minutes until heated through. Add a splash of broth if it seems dry.

    Serving Suggestions

    Serve this hearty bake with:

    • A simple green salad with vinaigrette

    • Steamed or roasted vegetables (broccoli, green beans, carrots)

    • Garlic bread for soaking up the sauce

    • A crusty bread for the same purpose

    • Fresh fruit for a refreshing contrast

    Perfect for:

    • Weeknight family dinners

    • Feeding a crowd

    • Potluck gatherings

    • Cold weather meals

    • Comfort food cravings

    • Making ahead for busy weeks

    Why This Dish Works

    Swedish meatballs get their signature flavor from warming spices like allspice and nutmeg combined with Worcestershire sauce and rich cream. When combined with egg noodles and baked until golden, these flavors meld together beautifully. The result is a dish that tastes like it simmered all day but comes together in under an hour!

    Nutritional Information (Approximate)

    Yield: 6-8 servings

    Prep Time: 20 minutes

    Cook Time: 40-45 minutes

    Total Time: About 1 hour

    Calories per serving: ~550-650 kcal

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