Name: Swedish Meatball Noodle Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Swedish-American
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/2 cup breadcrumbs; 1/3 cup milk; 1 egg; 1 small onion, finely diced; 2 cloves garlic, minced; 1/4 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons butter; 2 tablespoons flour; 2 cups beef broth; 1/2 cup sour cream; 8 ounces wide egg noodles, cooked; 2 tablespoons chopped fresh parsley; 1 tablespoon olive oil for browning

Creamy, cozy, and comforting—Swedish Meatball Noodle Bake is a weeknight dinner dream. It combines juicy homemade meatballs, tender egg noodles, and a luxuriously creamy sauce baked to perfection. Think of it as a hearty upgrade to your favorite Swedish meatballs, all wrapped up in a baked casserole that the whole family will crave.

Perfect for chilly evenings or when you need something satisfying and simple, this dish is both nostalgic and indulgent. It’s a bake that bridges the line between comfort food and culinary treat, ideal for busy days or casual entertaining. And best of all? It reheats beautifully.

What Kind of Noodles Should I Use?

Egg noodles are the classic choice for this dish, thanks to their rich texture and ability to soak up creamy sauces. Wide egg noodles work best because they cradle the sauce and meatballs in every bite. You could substitute with rotini or fusilli if needed, but stick to a pasta that holds up well when baked.

Ingredients for the Swedish Meatball Noodle Bake

Ground Beef & Pork Blend: The classic Swedish meatball flavor comes from a mix of meats. Beef offers richness, while pork brings tenderness and depth.
Breadcrumbs: Helps bind the meatballs and add texture.
Milk: Softens the breadcrumbs for a tender meatball texture.
Eggs: Essential for holding the meat mixture together.
Garlic & Onion: Adds an aromatic base to both the meatballs and sauce.
Allspice & Nutmeg: These spices are key for that traditional Swedish flavor.
Butter & Flour: Forms the roux to thicken the creamy sauce.
Beef Broth: Adds a savory depth to the sauce.
Sour Cream: Gives the sauce its classic tang and creaminess.
Cooked Egg Noodles: The base of the bake that holds everything together.
Parsley: Fresh parsley for a pop of color and a touch of brightness.

How To Make the Swedish Meatball Noodle Bake

Step 1: Make the Meatballs

In a large bowl, combine ground beef, ground pork, breadcrumbs soaked in milk, eggs, finely diced onion, garlic, allspice, nutmeg, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender. Roll into 1-inch balls and place on a baking sheet.

Step 2: Brown the Meatballs

Heat a bit of oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides until just cooked through. Transfer to a paper towel-lined plate. They will finish cooking in the oven.

Step 3: Prepare the Cream Sauce

In the same skillet, melt butter and whisk in flour to form a roux. Slowly pour in beef broth, whisking constantly until smooth and thickened. Reduce the heat and stir in sour cream, then season with salt and pepper to taste. Simmer for a few minutes until the sauce is silky.

Step 4: Cook the Noodles

Boil the egg noodles in salted water just until al dente, then drain. Don’t overcook since they will continue to cook in the oven.

Step 5: Assemble the Bake

In a large mixing bowl, combine cooked noodles with most of the cream sauce. Gently fold in the browned meatballs. Transfer everything into a greased 9×13-inch baking dish. Pour the remaining sauce over the top and spread evenly.

Step 6: Bake and Serve

Bake uncovered at 350°F (175°C) for 25–30 minutes, until the sauce is bubbly and the tops of the meatballs are golden. Garnish with chopped fresh parsley before serving.

How to Serve and Store Swedish Meatball Noodle Bake

This bake is best served fresh from the oven, garnished with fresh parsley and paired with a crisp green salad or steamed veggies for balance. Want to get cozy? Add a side of garlic bread or soft dinner rolls to soak up every drop of that creamy sauce.

To store, let the bake cool completely. Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the full dish in the oven at 300°F until heated through. You can also freeze it—wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can prepare and refrigerate the uncooked meatballs up to 24 hours in advance, or freeze them for up to 2 months. Just thaw and brown before adding to the bake.

Can I use frozen meatballs?

If you’re short on time, store-bought frozen meatballs work in a pinch. Opt for Swedish-style or plain ones, and adjust seasoning in the sauce accordingly.

What can I substitute for sour cream?

Plain Greek yogurt is a great substitute for sour cream, offering the same tangy richness with added protein.

Is this dish kid-friendly?

Absolutely! The mild spices and creamy sauce make it a family favorite, and the meatballs are always a hit with little ones.

Can I make it vegetarian?

Sure! Use plant-based meatballs and vegetable broth, and you’ll have a delicious vegetarian version that still delivers comfort.

Want More Cozy Dinner Ideas?

If this Swedish Meatball Noodle Bake brought comfort to your table, you might love these other hearty and satisfying dishes:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cheesy, one-pan dream.
Cheesesteak Tortellini in Rich Provolone Sauce when you’re craving pasta with bold flavor.
Skillet Ricotta Pasta with Roasted Broccoli for a fresh, skillet-based twist.
Million Dollar Spaghetti Casserole for another comforting bake loaded with layers.
One Pot Creamy Beef and Garlic Butter Pasta for an easy cleanup, flavor-packed meal.

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life with Jam on Pinterest.

And I’d love to hear how yours turned out! Did you stick with the classic meatball blend, or try a plant-based version? Did your kids go back for seconds?

Drop your tweaks and tips in the comments—let’s make this a recipe that evolves with each kitchen.