Swedish meatball noodle bake takes everything comforting about classic Swedish meatballs—tender, spiced meatballs and silky brown gravy—and combines it with egg noodles in a single casserole dish. The noodles soak up the sauce as it bakes, while the meatballs stay juicy and browned on top, creating a bubbling pan of creamy, family‑friendly comfort food that looks just like your photo.
Ingredients
For the meatballs
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1 pound ground beef
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1/2 pound ground pork (or use all beef)
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1/2 cup breadcrumbs
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1/4 cup milk
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1 egg
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1/2 small onion, very finely minced or grated
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1 clove garlic, minced
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1 teaspoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon ground allspice or a mix of allspice and nutmeg
For the noodles and gravy
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12 ounces wide egg noodles
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3 tablespoons butter
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3 tablespoons all‑purpose flour
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3 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt, plus more to taste
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1/2 teaspoon black pepper
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3/4 cup sour cream (or plain Greek yogurt)
Finishing
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2–3 tablespoons chopped fresh parsley
Step‑by‑Step Instructions
1. Cook the Noodles
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Heat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
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Cook egg noodles in salted water until just al dente (1–2 minutes shy of package time).
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Drain and toss with a small knob of butter, then spread evenly in the prepared baking dish.
Keeping the noodles slightly underdone prevents them from getting mushy as they bake in the gravy.
