Swedish Meatball Noodle Bake (Creamy One‑Pan Comfort Food)

1. In a small bowl, stir breadcrumbs and milk together and let soak 2–3 minutes.

2. In a large bowl, combine ground beef, pork, egg, onion, garlic, Worcestershire, salt, pepper, and allspice.

3. Add soaked breadcrumbs and mix gently just until combined.

4. Shape mixture into meatballs about 1 1/2 inches in diameter (20–24 pieces).

3. Brown the Meatballs

1. Heat a large skillet over medium‑high heat with a thin film of oil.

2. Brown meatballs in batches, turning to get color on most sides; they do not need to cook through yet.

3. Arrange browned meatballs in rows on top of the noodles in the baking dish.

Browning builds flavor and gives the meatballs that appetizing crust you can see under the sauce.

4. Make the Creamy Swedish‑Style Gravy

Using the same skillet:

1. Add butter and let melt over medium heat.

2. Stir in flour and cook 1–2 minutes, stirring constantly, to form a light roux.

3. Slowly whisk in beef broth, scraping up any browned bits.

4. Add Worcestershire, Dijon, garlic powder, onion powder, salt, and pepper.

5. Simmer 3–5 minutes, whisking, until the gravy thickens slightly.

6. Remove from heat and whisk in sour cream until smooth and creamy. Taste and adjust seasoning.

The gravy should be pourable but rich; it will thicken further in the oven.

5. Assemble and Bake

1. Pour hot gravy evenly over the meatballs and noodles, making sure everything is well coated.

2. Cover the dish loosely with foil and bake 20–25 minutes.

3. Remove foil and bake another 10 minutes, or until the sauce is bubbling, the meatballs are cooked through (165°F / 74°C internal temperature), and the top has a few golden spots.

Sprinkle with chopped parsley for color before serving.

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Tips, Variations, and Serving Ideas

• Use a mix of beef and pork for the juiciest, most flavorful meatballs; all beef works if that’s what you have.

• For a lighter version, swap ground turkey and chicken broth, and use light sour cream.

• Add sautéed mushrooms or peas to the gravy for extra vegetables and texture.

• Serve with a crisp green salad or steamed vegetables; lingonberry or cranberry sauce on the side gives a traditional Swedish touch.

Leftovers keep well in the refrigerator for 3–4 days and reheat nicely in the oven or microwave with a splash of broth or milk to loosen the sauce, making this Swedish meatball noodle bake a great choice for both comforting family dinners and high‑engagement recipe posts.