Web Analytics





Swedish Meatball Noodle Bake



For the Meatballs:

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 tablespoon fresh parsley, chopped

For the Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

For the Noodle Bake:

  • 12 ounces egg noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)


  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Prepare the Meatballs:
    • Mix Ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, minced garlic, salt, pepper, allspice, nutmeg, and parsley. Mix until well combined.
    • Shape Meatballs: Use your hands to shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
    • Bake: Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and slightly browned. Remove from the oven and set aside.
  3. Cook the Noodles:
    • Boil Noodles: While the meatballs are baking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
  4. Prepare the Sauce:
    • Make the Roux: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2-3 minutes, until the mixture is golden and bubbly.
    • Add Broth and Cream: Gradually add the beef broth, whisking continuously to prevent lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
    • Season: Stir in the heavy cream, Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Let the sauce simmer for another 2-3 minutes until well combined and thickened.
  5. Assemble the Noodle Bake:
    • Combine Noodles and Sauce: In a large mixing bowl, combine the cooked egg noodles and the sauce. Toss to coat the noodles evenly.
    • Layer in Baking Dish: Spread half of the noodle mixture in the bottom of the prepared baking dish. Arrange the meatballs evenly over the noodles. Top with the remaining noodle mixture.
    • Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
  6. Bake:
    • Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
    • Uncover and Bake: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
  7. Serve:
    • Garnish: Remove the noodle bake from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley.
    • Serve: Serve the Swedish Meatball Noodle Bake hot, straight from the baking dish. Enjoy with a side of green salad or steamed vegetables.


  • Meatball Variations: For a different flavor, you can substitute ground turkey or chicken for the beef and pork in the meatballs.
  • Make Ahead: You can prepare the meatballs and sauce a day ahead. Store them in the refrigerator and assemble the noodle bake just before baking.
  • Freezing: This dish freezes well. Assemble the bake but do not add the cheese. Cover tightly and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, add the cheese, and bake as directed.

Enjoy your hearty and comforting Swedish Meatball Noodle Bake!


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button