Name: Swedish Meatball Pasta Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish-American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 large egg; 2 cups beef broth; 1 cup heavy cream; 1 tablespoon Worcestershire sauce; 3 tablespoons butter; 3 tablespoons all-purpose flour; 12 oz egg noodles; 1/4 cup chopped fresh parsley; Salt and pepper, to taste

Cozy, creamy, and irresistibly savory, this Swedish Meatball Pasta Bake brings together everything we love about comfort food. Imagine juicy meatballs bathed in a rich, creamy gravy, nestled into tender egg noodles, and baked to bubbling, golden perfection. This dish takes the classic flavors of Swedish meatballs and elevates them with the satisfying heartiness of a baked casserole.

Whether you’re feeding a crowd or just looking for a way to simplify a weeknight dinner, this one-pan wonder is a lifesaver. It’s rich enough to satisfy a comfort food craving but easy enough to make without stress. With the sauce baked right in and no need to serve anything on the side, it’s the perfect all-in-one meal for busy families or cozy gatherings.

What Kind of Pasta Should I Use?

Traditional egg noodles are your best bet for this recipe. Their wide, ribbon-like shape holds the creamy sauce beautifully and balances perfectly with the size of the meatballs. If you’re in a pinch, rotini or penne will work too, but egg noodles keep it classic.

Ingredients for the Swedish Meatball Pasta Bake

Ground Beef – A juicy, flavorful base for your homemade meatballs. Choose an 80/20 blend for the perfect mix of fat and flavor.

Breadcrumbs – These bind the meatballs and give them their classic tender texture.

Onion & Garlic – A finely chopped onion and minced garlic add savory depth to both the meatballs and the sauce.

Egg – Helps hold everything together inside the meatballs.

Beef Broth – Forms the savory base of the creamy gravy.

Heavy Cream – Essential for creating that luscious, velvety sauce that clings to the pasta.

Worcestershire Sauce – A punch of umami that deepens the overall flavor.

Butter & Flour – These form a quick roux to thicken the gravy.

Egg Noodles – Cooked just shy of al dente, they soak up all the delicious sauce while baking.

Parsley – For a fresh, herby finish that adds color and brightness.

How To Make the Swedish Meatball Pasta Bake

Step 1: Make the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix gently with your hands until just combined. Roll the mixture into 1-inch balls and place on a lined baking sheet. Bake at 400°F (200°C) for 15–18 minutes, or until browned and cooked through.

Step 2: Cook the Pasta

While the meatballs are baking, bring a large pot of salted water to a boil. Cook the egg noodles just shy of al dente—about 1–2 minutes less than package directions. Drain and set aside.

Step 3: Make the Gravy

In a large skillet or saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden and bubbly. Slowly add beef broth while whisking constantly to prevent lumps. Stir in heavy cream and Worcestershire sauce. Simmer for 5–6 minutes, until thickened. Taste and season with salt and pepper as needed.

Step 4: Combine and Assemble

In a large mixing bowl or the same skillet, toss the cooked noodles with the sauce until evenly coated. Gently fold in the cooked meatballs.

Transfer everything to a greased 9×13-inch baking dish. Spread it out evenly, and if desired, sprinkle a bit of extra grated cheese or parsley on top.

Step 5: Bake to Perfection

Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and slightly golden on top. Let it rest for 5–10 minutes before serving for easier scooping and maximum flavor.

How to Serve and Store This Cozy Dish

Serve this dish hot, straight from the oven. A sprinkle of fresh parsley or a dollop of sour cream can brighten it up beautifully. Pair it with a light green salad or roasted vegetables if you’d like to round it out with something fresh.

To store leftovers, transfer the cooled pasta bake to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm it in the oven at 325°F until heated through.

For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I make this dish ahead of time?

You can prepare the entire bake up to the point before baking. Cover it tightly and refrigerate for up to 24 hours. When ready to cook, allow it to sit at room temperature for 20–30 minutes, then bake as directed.

Can I use frozen meatballs instead of homemade?

Yes! If you’re short on time, use frozen Swedish-style meatballs. Just make sure to thaw them first so they warm evenly in the bake.

Is there a dairy-free option?

For a dairy-free version, substitute heavy cream with unsweetened coconut cream or a dairy-free alternative, and use plant-based butter. The flavor will shift slightly but still be creamy and satisfying.

What’s the best way to reheat leftovers?

Microwave single servings for about 1–2 minutes. For a full pan, cover with foil and heat in a 325°F oven until hot—about 15–20 minutes.

Can I add vegetables to this pasta bake?

Absolutely. Sautéed mushrooms, spinach, or peas make great add-ins. Fold them in with the pasta and sauce before baking.

What cheese works best as a topping?

Though this dish doesn’t require cheese, you can sprinkle a mild cheese like mozzarella or Swiss on top for added richness.

Want More Dinner Ideas?

If you love this Swedish Meatball Pasta Bake, try some of these comforting and flavor-packed recipes next:

For more cozy meals like this one, follow along on my Pinterest board where I share daily recipe inspiration from Life with Jam.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you add mushrooms or swap in another pasta? Did you sneak in some spinach?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other make weeknight dinners even better.