Swedish Meatball Noodle Bake

Swedish Meatball Noodle Bake is a comforting, creamy casserole that takes the flavors of traditional Swedish meatballs and combines them with tender egg noodles, all baked together in a rich, savory sauce. I layer homemade or frozen meatballs with a smooth gravy, cheesy noodles, and a touch of spice to create a cozy, family-friendly dinner that’s perfect any night of the week.

Why You’ll Love This Recipe

I love this recipe because it transforms a classic dish into an easy, one-dish bake. The creamy gravy coats every noodle, the meatballs are juicy and flavorful, and everything gets bubbly and golden in the oven. It’s a filling meal, full of comforting flavor, and it’s great for feeding a crowd or making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Swedish-style meatballs (homemade or frozen, fully cooked)

• Egg noodles

• Butter

• All-purpose flour

• Beef broth

• Heavy cream or sour cream

• Worcestershire sauce

• Dijon mustard

• Garlic powder

• Onion powder

• Salt and black pepper

• Shredded mozzarella or Swiss cheese

• Optional: parsley for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. I cook the egg noodles according to package instructions until al dente, then drain and set aside.

3. In a saucepan, I melt butter and whisk in flour to make a roux. I cook it for 1–2 minutes, then slowly whisk in beef broth, stirring until smooth.

4. I add cream, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. I simmer until thick and creamy.

5. I mix the cooked noodles with the sauce and half the shredded cheese.

6. I pour the noodle mixture into the prepared baking dish, nestle the cooked meatballs on top, and sprinkle with the remaining cheese.

7. I bake uncovered for 20–25 minutes, until bubbly and lightly browned.

8. I let it rest for a few minutes, then top with chopped parsley before serving.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I use ground turkey meatballs or vegetarian meatballs for a lighter version. I’ve also added sautéed mushrooms or frozen peas for extra texture and color. For a deeper flavor, I mix in a little grated Parmesan or swap the mozzarella for Gruyère or fontina.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I reheat them in the oven at 350°F or in the microwave until warmed through. This dish also freezes well—just wrap it tightly before baking and freeze for up to 2 months. I thaw overnight in the fridge and bake as directed.

FAQs

Can I use frozen meatballs?

Yes, I use fully cooked frozen meatballs to save time. I thaw them before baking to ensure even heating.

What kind of noodles should I use?

I prefer wide egg noodles for their texture and ability to hold the sauce, but any short pasta works in a pinch.

Can I make this ahead?

Yes, I assemble the entire bake, cover, and refrigerate for up to 24 hours. I add 5–10 extra minutes to the bake time if it’s coming straight from the fridge.

Can I make it without cream?

Yes, I use sour cream, half-and-half, or even Greek yogurt as a substitute depending on what I have on hand.

What can I serve with this?

I usually pair it with a simple green salad, steamed green beans, or roasted vegetables to balance the richness.

Conclusion

Swedish Meatball Noodle Bake is a warm, satisfying casserole that turns a classic comfort dish into an easy, bake-and-serve dinner. I love how creamy, cheesy, and filling it is—perfect for a cozy night in or feeding a hungry group. Whether I use homemade or shortcut ingredients, this dish always brings comfort to the table.