Swedish Meatball Noodle Bake (Cozy Casserole With Creamy Gravy)

1. Cook the Noodles

Bring a large pot of salted water to a boil.
Cook egg noodles until just al dente, 1–2 minutes less than package directions so they don’t get mushy in the oven.
Drain and toss with 1 tablespoon butter to prevent sticking, then transfer to a lightly greased 9×13‑inch baking dish.

Spread the noodles evenly, leaving some gaps for the meatballs to nestle in, similar to how they’re arranged in your photo.

2. Make the Meatball Mixture

In a small bowl, stir together breadcrumbs and milk and let stand 2–3 minutes to soften.
In a large bowl, combine ground beef, ground pork, egg, onion, garlic, Worcestershire, salt, pepper, and allspice.
Add the soaked breadcrumbs and gently mix just until combined; avoid over‑mixing to keep the meatballs tender.

3. Shape and Brown the Meatballs

Form the mixture into meatballs about 1 1/2 inches in diameter (you’ll get roughly 24).
Heat 2 tablespoons butter in a large skillet over medium‑high heat.
Brown meatballs in batches, turning to get color on most sides; they don’t need to cook through yet.
Place browned meatballs in neat rows on top of the noodles in the baking dish.

Browning adds deep flavor and gives the tops of the meatballs the appetizing, caramelized look you see under the gravy.

4. Prepare the Creamy Gravy

Using the same skillet:

Reduce heat to medium and add remaining 1 tablespoon butter if the pan looks dry.
Sprinkle flour into the pan drippings and stir to make a roux; cook 1–2 minutes, stirring constantly, until lightly golden.
Gradually whisk in the beef broth, scraping up browned bits from the bottom of the pan.
Add Worcestershire, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Simmer 3–5 minutes, stirring, until the gravy thickens enough to coat the back of a spoon.
Remove from heat and whisk in sour cream until smooth and velvety.

Taste and adjust seasoning—this gravy should be savory with a gentle tang from the sour cream.

5. Assemble the Casserole

Pour the hot gravy evenly over the meatballs and noodles, making sure everything is well coated and there’s sauce pooled around the edges.
Sprinkle shredded cheese evenly over the top.

The casserole should now look like a pan of noodles and meatballs just barely peeking through a creamy sauce, with cheese ready to melt and bubble.

6. Bake Until Bubbling

Heat oven to 350°F (175°C) if it isn’t already on.
Cover the dish loosely with foil and bake 20 minutes.
Remove foil and bake another 10–15 minutes, until the casserole is hot all the way through, the cheese is melted and lightly golden, and the sauce is bubbling around the sides.

Finish with a sprinkle of chopped parsley for color before serving.

Tips for the Best Swedish Meatball Noodle Bake

Don’t overcook the noodles: Slightly underdone pasta is crucial; it will finish cooking as it absorbs the gravy.
Use a mix of beef and pork: Pork adds extra juiciness and traditional Swedish flavor, but you can use all beef if preferred.
Season in layers: The meatballs, gravy, and noodles all need a bit of seasoning; taste the gravy before pouring it over.
Let it rest: Allow the casserole to sit for 5–10 minutes after coming out of the oven so the sauce thickens for clean scoops.

Serving Suggestions

Serve this Swedish meatball noodle bake with:

A simple green salad with tangy vinaigrette
Steamed green beans, peas, or roasted Brussels sprouts
Lingonberry jam or cranberry sauce on the side for a nod to traditional Swedish meatball accompaniments

It also reheats well in the microwave or oven, making it a smart choice for meal prep or next‑day lunches.

Variations

Chicken or Turkey Meatball Bake: Substitute ground chicken or turkey for a lighter version and use chicken broth in the gravy.
Mushroom Swedish Meatball Bake: Sauté sliced mushrooms in the pan before making the roux and leave some visible in the gravy.
No‑Bake Version: Skip the cheese and instead simmer meatballs and noodles directly in the gravy on the stovetop, adding a bit more broth as needed.
Gluten‑Free: Use gluten‑free egg noodles, gluten‑free breadcrumbs, and a gluten‑free flour blend in the gravy.

Storage, Freezing, and Reheating

Refrigerator: Store leftovers covered in the baking dish or in airtight containers for 3–4 days.
Freezer: Portion cooled casserole into freezer‑safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat covered at 325°F (165°C) until hot in the center, adding a splash of broth or milk if the sauce has thickened too much.

FAQ

Can I use frozen meatballs?
Yes. Brown them briefly in a skillet for extra flavor, or add them straight to the pan if they’re fully cooked, then cover with gravy and adjust bake time until heated through.

Can I make this ahead?
You can assemble the casserole up to the baking step, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to the baking time if going straight from fridge to oven.

What cheese works best?
Mild, good‑melting cheeses like mozzarella, Swiss, provolone, or a blend all work well. Avoid very sharp cheeses that overpower the delicate Swedish gravy.