Description
Creamy Swedish Meatball Noodle Bake is a comforting and hearty casserole combining tender meatballs seasoned with traditional Swedish spices, creamy sauce, and egg noodles, baked to golden perfection with melted cheese on top. Perfect for family dinners, this dish captures the cozy flavors of Swedish-American cuisine with a rich and satisfying texture.
Ingredients
Scale
Meatballs
- 12 oz egg noodles
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1/2 cup breadcrumbs
Sauce and Topping
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups shredded mozzarella or Swiss cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 3–4 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Meatball Mixture: In a large bowl, combine the sautéed onion and garlic mixture with ground beef, ground pork, allspice, nutmeg, salt, pepper, egg, and breadcrumbs. Mix gently until just combined, avoiding overmixing to keep meatballs tender.
- Form and Brown Meatballs: Shape the mixture into small, approximately 1-inch meatballs. Wipe out the skillet, melt butter over medium heat, and add the meatballs. Brown them on all sides for 6–8 minutes until they’re mostly cooked through. Remove and set aside.
- Make the Sauce: In the same skillet, whisk in the flour and cook for 1 minute to eliminate the raw taste. Slowly whisk in the beef broth and bring to a simmer. Cook for 3–4 minutes until the sauce thickens. Stir in sour cream, heavy cream, and Worcestershire sauce until well combined.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the sauce. Simmer gently for 5 minutes to finish cooking and infuse the flavors.
- Combine and Assemble: In a large mixing bowl, combine the cooked egg noodles with the meatball sauce mixture. Transfer everything into a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella or Swiss cheese on top.
- Bake: Place the baking dish uncovered in the oven and bake for 20 minutes until bubbly and golden on top.
- Serve: Let the bake cool slightly before serving. Garnish with chopped parsley if desired for a fresh touch.
Notes
- You can substitute all ground beef or use frozen meatballs to save time.
- For a lighter version, replace sour cream with Greek yogurt and use half-and-half instead of heavy cream.
- Ensure the meatballs are browned thoroughly to develop flavor before baking.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
