Swedish Meatball Casserole with Noodles

Here’s a comfort-food, family-friendly recipe for Swedish Meatball Casserole with Noodles—creamy, savory, and easy to make. 🍽️

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Swedish Meatball Casserole with Noodles

Ingredients

Meatballs

• 1 lb ground beef (or beef/pork mix)

• ½ cup breadcrumbs

• ¼ cup milk

• 1 egg

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp allspice or nutmeg (classic Swedish flavor)

• 1 tsp Worcestershire sauce

Casserole

• 10–12 oz egg noodles

• 3 tbsp butter

• 3 tbsp flour

• 2 cups beef broth

• 1 cup heavy cream or half-and-half

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt & pepper to taste

• 1 cup shredded mozzarella or Swiss (optional but great)

• Fresh parsley (optional)

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Instructions

1. Cook the noodles
   Boil egg noodles until just al dente. Drain and set aside.

2. Make the meatballs
   Mix all meatball ingredients gently. Roll into small balls.

3. Brown the meatballs
   In a large skillet, brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.

4. Make the sauce
   In the same skillet:

   • Melt butter

   • Whisk in flour; cook 1 minute

   • Slowly add beef broth, whisking

   • Stir in cream, Dijon, Worcestershire

   • Simmer until thickened

5. Assemble the casserole

   • Preheat oven to 375°F (190°C)

   • Combine noodles, meatballs, and sauce

   • Transfer to a greased casserole dish

   • Sprinkle cheese on top (if using)

6. Bake

   • Cover with foil and bake 20 minutes

   • Uncover and bake 10 more minutes until bubbly and lightly golden

7. Finish

   • Garnish with parsley

   • Serve warm (lingonberry jam on the side is very traditional!)

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Tips & Variations

• Use frozen meatballs to save time

• Add sautéed mushrooms for extra depth

• Swap egg noodles for wide pasta or spaetzle

• Make it lighter with sour cream instead of heavy cream

If you want, I can also give you a slow-cooker version, one-pan skillet version, or a shortcut weeknight version.