This cozy casserole brings together tender Swedish-style meatballs and egg noodles, all baked in a creamy, flavorful sauce and topped with melted Swiss cheese.
Swedish Meatball Noodle Bake
Meatball Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Ground beef | 1 lb |
| Large egg, beaten | 1 |
| Breadcrumbs | ½ cup |
| Onion, grated | ½ |
| Garlic powder | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Kosher salt | 1 tsp |
| Freshly ground black pepper | ½ tsp |
Casserole Ingredients
| Ingredient | Amount |
|---|---|
| Egg noodles | 2 ½ cups |
| Beef broth | 1 cup |
| Worcestershire sauce | 1 tbsp |
| Heavy cream | 1 pint |
| Swiss cheese, grated | 1 ½ cups |
| Fresh parsley | Chopped, for garnish |
| Kosher salt & black pepper | To taste |
Instructions
Step 1: Preheat Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Make Meatballs
In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, nutmeg, salt, and pepper. Mix gently until just combined. Form the mixture into meatballs using about 1 ½ tablespoons per ball.
Step 3: Brown Meatballs
Heat olive oil in a large skillet over medium-high heat. Cook the meatballs until browned on all sides (they don’t need to be fully cooked). Transfer to a plate.
Step 4: Cook Noodles
Boil egg noodles in salted water for two minutes less than package instructions. Drain and set aside.
Step 5: Make Sauce
In the same skillet, add beef broth, heavy cream, and Worcestershire sauce, scraping up any browned bits. Simmer for about 10 minutes until slightly thickened. Season with salt and pepper, then remove from heat.
