Swedish Meatball Noodle Bake

Ah, the Swedish Meatball Noodle Bake. It’s like a medley of comfort foods, wrapped up in one bubbly casserole. How can you resist beefy meatballs nestling into a bed of creamy, noodly goodness? Perfect for when you need some serious soul-soothing vibes or when you just want to impress someone without actually sweating over a five-course meal (hint: it doesn’t have to be hard to impress your in-laws).

We’ve got quite the love affair going on with this dish in our home. Picture this: A busy Tuesday night, the kids are yelling about something half-jealousy-inducing on YouTube, and my husband walks in… immediately engulfed in the aromatic hug from our oven. This bake is my weekday savior. It’s been our dinner superhero more times than I can count, and honestly, if I had a dollar for every “One more bite!” squeal I’ve heard from my family, I’d probably be typing this from a sunny beach somewhere.

Why You’ll Love This Swedish Meatball Noodle Bake

– It’s a love letter in food form: gooey, creamy, and oh-so-satisfying.
– Great for leftovers, if they even exist after the first run!
– Combines carbs, meatballs, and creaminess like a trifecta of deliciousness.
– Relieves stress. Your house smells like heaven and your fam thinks you’re a culinary wizard.

How to Make It

Alright, let’s do this. First, crank up the oven — play something groovy because this is your time. Cook some noodles, not rocket science, just until they’re al dente so they don’t turn to mush. In another pan, get those meatballs brown and lovely. They’ll make a happy sizzle sound that says you’re on the right track. Now, whip up a nostalgically creamy sauce right in the pan (no judgment if you lick the spoon). Mix it all up with your noods and meatballs in a casserole dish, pop it in the oven, and let it do its thing until everything’s bubbling and golden. It’s like magic, but better, because you can eat it.

Ingredient Notes

– Noodles: Your favorite kind that holds up in a sea of sauce. Been there, tried spaghetti… it’s a slippery mess, trust me.
– Meatballs: Homemade, if you’re feeling ambitious, or honestly get ’em frozen. Just make sure they’re beefy little nuggets — no guilt!
– Cream sauce: Make it luxurious; I’ve used skim milk in a bind and regretted it. Seriously, go full-fat.

### Recipe Steps
1. Preheat oven to 375°F (190°C).
2. Cook noodles until al dente, drain and set aside.
3. Brown meatballs in a pan over medium heat, set aside.
4. Prepare cream sauce by combining butter, flour, and broth until thick.
5. Mix cooked noodles, meatballs, and sauce in a casserole dish.
6. Bake until bubbly and golden, about 25-30 minutes.

What to Serve It With

A not-so-fancy, but exceptional green salad with maybe some crunchy bits thrown in for good measure. Breadsticks are always a hit, but I’ve served it with garlic bread when I’m feeling extra fabulous.

Tips & Mistakes

Storage Tips

Leftovers are a myth with this one, but if you do manage to squirrel some away, pop them in an airtight container and refrigerate. Sneak bites cold, right from the fridge — it’s bizarre but kinda delightful. You do you!

Variations and Substitutions

Playing fridge roulette is totally a thing here. No cream? Greek yogurt works in a pinch. If you’re spice-challenged or it’s the end of the week pantry sweep, any sturdy noodle works. Swapped out the beef for turkey once, too. Still tasted awesome.

Frequently Asked Questions

Swedish Meatball Noodle Bake

A comforting casserole combining classic Swedish meatballs with tender egg noodles and a creamy sauce.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground beef
• ▢ 0.5 cup breadcrumbs
• ▢ 1 large egg beaten
• ▢ 1 tbsp olive oil
• ▢ 8 oz egg noodles cooked according to package instructions
• ▢ 2 cups beef broth
• ▢ 1 cup sour cream
• ▢ 1.5 tbsp all-purpose flour
• ▢ 1 tsp dried parsley
• ▢ 0.75 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, mix ground beef, breadcrumbs, beaten egg, salt, and pepper until combined.
• Form the mixture into small meatballs about 1 inch in diameter.
• Heat olive oil in a skillet over medium heat and brown meatballs on all sides, about 5-7 minutes.
• Remove meatballs and set aside. In the same skillet, whisk in flour and cook for 1 minute.
• Gradually whisk in beef broth and cook until sauce thickens, about 3-5 minutes.
• Stir sour cream and parsley into the sauce. Return meatballs to skillet and coat with sauce.
• Combine cooked egg noodles and meatballs with sauce, then transfer mixture to a greased baking dish.
• Bake for 20 minutes until bubbly and heated through. Serve warm.

Notes

For a richer flavor, top with shredded cheese before baking. Leftovers can be refrigerated for up to 3 days.