Name: Swedish Meatball Noodle Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Swedish
Ingredients: 12 ounces wide egg noodles 1 pound ground beef; 0.5 pound ground pork; 0.75 cup plain dry breadcrumbs 1 large egg; 0.5 cup finely minced yellow onion (divided) 3 cloves garlic minced (divided) 1 teaspoon kosher salt (for meatballs); 0.5 teaspoon black pepper (for meatballs); 0.25 teaspoon ground allspice (optional but traditional) 2 tablespoons olive oil (for browning meatballs) 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 3 cups beef broth 1 cup sour cream 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard; 0.75 teaspoon kosher salt (for sauce, or to taste); 0.5 teaspoon black pepper (for sauce, or to taste) 1 cup freshly grated Parmesan cheese (divided) 2 tablespoons chopped fresh parsley (plus extra for garnish) 1 tablespoon butter (for tossing with cooked noodles)

Creamy, cozy, and loaded with juicy meatballs, this Swedish Meatball Noodle Bake is the kind of dinner that makes everyone race to the table. Tender egg noodles are tucked under a silky, sour-cream-and-beef-gravy sauce, then baked until the edges are bubbly and the meatballs are beautifully caramelized on top.

It tastes like classic Swedish meatballs met their favorite weeknight casserole—comforting, rich, and surprisingly easy to pull together. Whether you’re feeding a hungry family, hosting friends, or stocking the fridge with leftovers for the week, this bake delivers big flavor with simple pantry ingredients.

What Kind of Noodles Work Best for Swedish Meatball Noodle Bake?

For this Swedish Meatball Noodle Bake, wide egg noodles are the classic choice. They cook up tender but still hold their shape, soaking in all that creamy gravy without turning mushy. If you can find “extra wide” egg noodles, they give the dish that hearty, cozy texture we all love in a casserole.

You can swap in other short pasta shapes—like rotini, fusilli, or even bowties—but you’ll want something with curves or ridges to catch the sauce. Just be sure to cook the pasta slightly under al dente before baking so it finishes in the oven instead of overcooking on the stovetop.

Ingredients for Swedish Meatball Noodle Bake

Ground beef and ground pork – A mix of meats keeps the meatballs juicy and flavorful, with the beef bringing richness and the pork adding tenderness and a little sweetness.

Breadcrumbs – Help bind the meatballs and soak up the juices so they stay moist instead of dense or tough.

Egg – Acts as the glue in the meatball mixture, holding everything together as it cooks.

Onion and garlic – Build a savory flavor base in both the meatballs and the sauce so every bite tastes layered and aromatic.

Butter and flour – Cooked together, they form a simple roux that thickens the creamy gravy and gives the bake its luscious texture.

Beef broth – Deepens the flavor of the sauce and keeps the noodles and meatballs bathed in savory goodness.

Sour cream – Adds tangy creaminess to the gravy, giving this bake its signature Swedish-meatball-style flavor.

Worcestershire sauce and Dijon mustard – A small splash of each brightens the sauce, adding depth and a little zing that keeps the richness from feeling heavy.

Egg noodles – The foundation of the casserole, providing soft, comforting carbs that carry the sauce and meatballs.

Parmesan cheese – Melts into the sauce for an extra-savoury finish and a subtle cheesy bite on top.

Fresh parsley – Sprinkled over the finished dish for freshness, color, and a hint of herbal brightness.

How To Make the Swedish Meatball Noodle Bake

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil and cook the egg noodles just shy of al dente according to package directions. They should still have a bit of bite since they’ll finish in the oven. Drain well, toss with a small pat of butter to prevent sticking, and spread into a lightly greased 9×13-inch baking dish.

Step 2: Mix and Shape the Meatballs

In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, finely minced onion, minced garlic, salt, pepper, and a pinch of allspice if you like that classic Swedish flavor. Gently mix with clean hands or a fork until everything is just combined—overmixing can make the meatballs tough. Roll into bite-size balls, about 1 to 1 1/4 inches in diameter.

Step 3: Brown the Meatballs

Heat a large skillet over medium-high heat and add a drizzle of oil. Working in batches so you don’t crowd the pan, brown the meatballs on all sides until they develop a deep golden crust. They don’t need to be cooked through yet; they’ll finish in the oven. Transfer the browned meatballs to a plate, leaving the flavorful drippings in the pan.

Step 4: Build the Creamy Gravy

Lower the heat to medium and melt butter in the same skillet. Stir in the flour and cook, whisking constantly, for 1 to 2 minutes until the mixture turns lightly golden and smells nutty. Slowly pour in the beef broth while whisking to avoid lumps, scraping up any browned bits from the bottom of the pan.

Once the sauce has thickened slightly, whisk in the sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer gently for a minute or two until smooth and velvety. Turn off the heat and stir in grated Parmesan cheese until melted.

Step 5: Assemble the Bake

Pour most of the creamy gravy over the noodles in the baking dish, tossing gently to coat them from top to bottom. Nestle the browned meatballs evenly over the noodles, then drizzle the remaining sauce over the top so everything is lightly blanketed.

Step 6: Bake Until Bubbly

Cover the dish loosely with foil and bake in a preheated 350°F (175°C) oven for about 20 minutes. Remove the foil and bake another 10 minutes, or until the sauce is bubbling around the edges and the meatballs are cooked through.

Step 7: Garnish and Serve

Let the Swedish Meatball Noodle Bake rest for 5 to 10 minutes after it comes out of the oven so the sauce can settle slightly. Sprinkle with chopped fresh parsley and an extra shower of Parmesan if you’re feeling fancy, then scoop generous portions into bowls or onto plates.

Serving and Storing Swedish Meatball Noodle Bake

This Swedish Meatball Noodle Bake is hearty enough to be the star of the plate all on its own, but a crisp green salad or simple vegetable side helps balance the richness. Scoop it hot from the pan, making sure each serving gets plenty of noodles, sauce, and meatballs.

If you’re feeding a crowd, you can keep the baked casserole warm on the lowest setting of your oven for 15 to 20 minutes before serving—just cover it loosely with foil so the noodles don’t dry out.

Leftovers store beautifully. Let the casserole cool completely, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 to 4 days. Reheat gently in the microwave or in a covered baking dish at 325°F until warmed through; add a splash of broth or milk if the sauce has thickened too much.

For longer storage, you can freeze baked portions for up to 2 months. Thaw overnight in the fridge and reheat as above. The noodles may soften a bit after freezing, but the flavors stay wonderfully cozy.

What to Serve With Swedish Meatball Noodle Bake?

Simple Green Salad

A crisp salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette cuts through the richness of the creamy sauce and keeps the meal feeling fresh.

Roasted Vegetables

Try sheet-pan roasted broccoli, carrots, or Brussels sprouts tossed with olive oil, salt, and pepper. The caramelised edges pair perfectly with the savoury gravy.

Garlic Bread or Dinner Rolls

Warm, buttery bread is ideal for swiping through the extra sauce on your plate. A soft dinner roll or slice of garlic bread makes this dish feel restaurant-level cozy.

Steamed Green Beans

Simply steamed green beans with a squeeze of lemon add color and crunch without competing with the star flavours of the bake.

Lingonberry or Cranberry Sauce

For a nod to traditional Swedish meatballs, a spoonful of lingonberry jam—or even a tart cranberry sauce—on the side adds a sweet-tangy contrast that brightens the entire dish.

Want More Comfort Food Dinner Ideas?

If this Swedish Meatball Noodle Bake wins a spot in your regular rotation, you might love exploring more cozy, family-friendly meals from Savor Queen:

Creamy, one-pan Easy Beef Stroganoff for another noodle-filled comfort classic.
Cheesy, layered Easy Shepherd’s Pie when you’re craving mashed potatoes and gravy in every bite.
Crowd-pleasing Hashbrown Chicken Casserole that’s pure comfort with crispy, golden potato topping.
Ultra-creamy Creamy Velveeta Beef Bowtie Pasta for a fast, kid-approved pasta night.
Hearty Cheesy Ranch Chicken Garlic Butter Fettuccine when you want big flavor and a seriously satisfying bowl of pasta.

Save This Pin For Later

Save this cozy Swedish Meatball Noodle Bake to your favorite Pinterest board so it’s right there the next time you’re dreaming up an easy comfort-food dinner.

Tried it with your own twist—maybe extra Parmesan on top, a pinch more allspice, or a mix of whole-wheat and regular noodles? I’d love to hear how it turned out, so feel free to share your tweaks and questions in the comments.

Need more inspiration? Explore my daily kitchen creations from Savor Queen on Pinterest—there’s always a new casserole, dessert, or quick dinner idea waiting there: Savor Queen on Pinterest.

Swedish Meatball Noodle Bake

Author: Julia Walton
Total Time: 60
Yield: 6 servings

Print Recipe

Description

Dive into this ultra-cozy Swedish Meatball Noodle Bake when you’re craving serious comfort food without a fussy prep. Juicy homemade meatballs, tender egg noodles, and a silky sour-cream beef gravy all bake together in one pan for an easy dinner that feels restaurant special. It’s perfect for busy nights, family dinners, or when you’re short on ideas and just want a crowd-pleasing easy recipe. Serve it as a weeknight favorite, add it to your list of dinner ideas and food ideas, or tuck a pan into the fridge for quick leftovers that reheat like a dream. Whether you’re hunting for a cozy main dish, simple meal prep, or just new comfort-food inspiration, this creamy bake will quickly become a go-to in your collection of easy dinner and quick breakfast-for-dinner style favorites.

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

2. Bring a large pot of salted water to a boil. Cook the egg noodles just shy of al dente according to package directions. Drain well, toss with 1 tablespoon butter to prevent sticking, and spread the noodles evenly in the prepared baking dish.

3. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, half of the minced onion, 2 cloves of the minced garlic, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and the allspice if using. Gently mix until just combined without overworking the meat.

4. Roll the meat mixture into small meatballs about 1 to 1.25 inches in diameter and place them on a plate or tray.

5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides, turning as needed, for about 6 to 8 minutes total. They do not need to cook through at this stage. Transfer browned meatballs to a clean plate and set aside.

6. Reduce the heat to medium. In the same skillet, melt the 4 tablespoons butter. Add the remaining minced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the remaining minced garlic and cook for 30 seconds until fragrant.

7. Sprinkle the flour over the onion mixture and whisk constantly for 1 to 2 minutes until the roux turns lightly golden and smells nutty.

8. Slowly pour in the beef broth while whisking, breaking up any lumps and scraping the browned bits from the bottom of the pan. Continue cooking, whisking often, until the sauce thickens slightly and gently bubbles.

9. Turn the heat to low and whisk in the sour cream, Worcestershire sauce, and Dijon mustard until smooth and creamy. Season with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper, or to taste.

10. Stir in 0.5 cup of the grated Parmesan cheese until melted into the sauce, then remove the skillet from the heat.

11. Pour about two-thirds of the creamy gravy over the noodles in the baking dish and toss gently so the noodles are evenly coated and well distributed.

12. Nestle the browned meatballs evenly over the saucy noodles. Spoon the remaining gravy over the top of the meatballs and noodles, leaving some of the meatballs peeking through.

13. Sprinkle the remaining 0.5 cup Parmesan cheese over the casserole, followed by 2 tablespoons chopped fresh parsley.

14. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling around the edges and the meatballs are cooked through to 165°F (74°C).

15. Let the Swedish Meatball Noodle Bake rest for 5 to 10 minutes before serving so the sauce can thicken slightly. Garnish with extra fresh parsley and serve hot with your favorite sides.

Notes

For the best texture, be careful not to overcook the noodles before baking—boil them just to barely al dente so they stay tender but not mushy after soaking up the creamy sauce in the oven.

Prep Time: 25
Cook Time: 35
Category: Dinner
Method: Baked
Cuisine: Swedish