Swedish Meatball Noodle Bake combines the rich, savory flavors of traditional Swedish meatballs with the comfort of a creamy noodle casserole. This hearty dish is perfect for a family dinner or potluck, bringing together tender meatballs, egg noodles, and a flavorful creamy sauce. It’s a delightful twist on a classic Swedish dish that’s sure to be a hit!

Equipment:

Large skillet
Baking dish (9×13 inch)
Large pot
Mixing bowl
Wooden spoon or spatula

Ingredients:

For the Meatballs:

1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
2 cups beef broth
1 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Salt and pepper, to taste

For the Bake:

12 oz egg noodles, cooked and drained
1 cup shredded mozzarella or Swiss cheese
Fresh parsley, chopped (for garnish, optional)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, garlic powder, allspice, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- Heat a large skillet over medium heat and add a little oil. Cook the meatballs in batches until browned on all sides, about 5-7 minutes. Set aside.
Make the Sauce:
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned, forming a roux.
- Gradually whisk in the beef broth, making sure there are no lumps.
- Stir in the Worcestershire sauce and Dijon mustard, then reduce the heat to low.
- Add the sour cream and mix until smooth. Season with salt and pepper to taste. Let the sauce simmer for a few minutes to thicken.
Assemble the Casserole:
- In a large mixing bowl, combine the cooked egg noodles, browned meatballs, and half of the sauce.
- Transfer the mixture to the prepared baking dish and pour the remaining sauce on top.
- Sprinkle the shredded cheese evenly over the dish.
Bake:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with freshly chopped parsley if desired and serve hot.

Tips:

Make Ahead: You can prepare the meatballs and sauce a day ahead and store them in the refrigerator. When ready to serve, just assemble and bake.
Substitutions: For a lower-fat version, use ground turkey or chicken instead of beef and pork, and replace sour cream with Greek yogurt.
Vegetable Add-Ins: Add cooked spinach, peas, or mushrooms for extra nutrients and texture.

This Swedish Meatball Noodle Bake is the ultimate comfort food, blending the savory richness of Swedish meatballs with creamy noodles and a melted cheese topping. It’s a crowd-pleasing, one-pan dish perfect for family dinners or feeding a hungry group! Enjoy it with a side salad or some crusty bread for a complete meal.

Swedish Meatball Noodle Bake

Swedish Meatball Noodle Bake combines the rich, savory flavors of traditional Swedish meatballs with the comfort of a creamy noodle casserole. This hearty dish is perfect for a family dinner or potluck, bringing together tender meatballs, egg noodles, and a flavorful creamy sauce. It's a delightful twist on a classic Swedish dish that's sure to be a hit!

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Equipment

Large skillet
Baking dish (9x13 inch)
Large pot
Mixing bowl
Wooden spoon or spatula

Ingredients

For the Meatballs:
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion finely chopped
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
2 cups beef broth
1 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Salt and pepper to taste
For the Bake:
12 oz egg noodles cooked and drained
1 cup shredded mozzarella or Swiss cheese
Fresh parsley chopped (for garnish, optional)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Prepare the Meatballs:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, garlic powder, allspice, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter.
Heat a large skillet over medium heat and add a little oil. Cook the meatballs in batches until browned on all sides, about 5-7 minutes. Set aside.
Make the Sauce:
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned, forming a roux.
Gradually whisk in the beef broth, making sure there are no lumps.
Stir in the Worcestershire sauce and Dijon mustard, then reduce the heat to low.
Add the sour cream and mix until smooth. Season with salt and pepper to taste. Let the sauce simmer for a few minutes to thicken.
Assemble the Casserole:
In a large mixing bowl, combine the cooked egg noodles, browned meatballs, and half of the sauce.
Transfer the mixture to the prepared baking dish and pour the remaining sauce on top.
Sprinkle the shredded cheese evenly over the dish.
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.