Of course! This Swedish Meatball Noodle Bake is the ultimate comfort food. It takes all the creamy, savory flavors of classic Swedish meatballs and transforms them into an easy, cheesy casserole that feeds a crowd.
Swedish Meatball Noodle Bake
This recipe serves 6-8 people.
Ingredients:
For the Casserole:
· 1 lb wide egg noodles
· 1 (24-32 oz) bag frozen homestyle meatballs (or use 1 lb of your favorite pre-cooked meatballs)
· 1 tbsp olive oil
· 1 medium yellow onion, finely diced
· 2 cloves garlic, minced
· 3 tbsp all-purpose flour
· 2 cups beef broth
· 1 cup heavy cream (or half-and-half for a slightly lighter version)
· 2 tbsp Worcestershire sauce
· 1 tbsp soy sauce
· ½ tsp ground allspice
· ¼ tsp ground nutmeg (freshly grated is best)
· Salt and freshly ground black pepper to taste
· 1 cup frozen peas (optional, but adds color and a veggie)
For the Topping:
· 2 cups shredded mozzarella cheese (or a Swedish cheese like Jarlsberg or Jarlsberg)
· ¼ cup chopped fresh parsley, for garnish
Instructions:
- Preheat and Prep:
· Preheat your oven to 375°F (190°C).
· Grease a 9×13 inch baking dish.
- Cook the Noodles:
· Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (slightly firm to the bite). They will continue to cook in the oven.
· Drain the noodles and return them to the pot.
- Prepare the Meatballs:
· While the noodles cook, if your frozen meatballs are not pre-cooked, prepare them according to package directions (usually baking or pan-frying). If they are pre-cooked, you can add them directly to the sauce later.
- Make the Creamy Sauce:
· In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
· Add the minced garlic and cook for another 30 seconds until fragrant.
· Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux (this gets rid of the raw flour taste).
· Very gradually, whisk in the beef broth until the mixture is smooth and no lumps remain.
· Whisk in the heavy cream, Worcestershire sauce, soy sauce, allspice, and nutmeg.
· Bring the sauce to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 3-5 minutes.
· Taste the sauce and season with salt and pepper as needed. The soy and Worcestershire are salty, so taste first!
- Combine Everything:
· Add the cooked meatballs and frozen peas (if using) to the creamy sauce. Stir to coat and heat through.
· Pour the entire meatball and sauce mixture over the cooked egg noodles in the pot. Gently stir until everything is evenly combined.
- Assemble and Bake:
· Pour the noodle and meatball mixture into the prepared baking dish and spread it out evenly.
· Sprinkle the shredded mozzarella cheese evenly over the top.
· Bake, uncovered, for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is completely melted, golden, and spotty brown.
- Serve:
· Remove from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to thicken slightly.
· Garnish with chopped fresh parsley before serving.
Pro Tips for the Best Bake:
· Don’t Overcook Noodles: This is the most important step! Mushy noodles will turn to mush in the bake. Always cook them al dente.
· Spice is Key: Allspice and nutmeg are the classic, essential spices for authentic Swedish meatball flavor. Don’t skip them!
· Make it Homemade: For homemade meatballs, mix 1 lb ground beef (or a mix of beef and pork) with 1/4 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tsp onion powder, and salt/pepper. Form into small balls and brown in the skillet before making the sauce in the same pan for extra flavor.
· Deglaze for Flavor: After browning homemade meatballs, if there are browned bits stuck to the pan, add a splash of the beef broth to scrape them up before adding the roux. This adds incredible depth.
· Make-Ahead: You can assemble the casserole (without baking) up to a day in advance. Cover tightly and refrigerate. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
· Freezing: Assemble the unbaked casserole, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
This dish is rich, comforting, and guaranteed to be a family favorite! Enjoy