The Coziest Swedish Meatball Pasta Bake Recipe for Chilly Nights

Comfort meets creativity in this mouthwatering swedish meatball pasta bake that promises to revolutionize your dinner routine.

Layers of tender pasta, juicy meatballs, and creamy sauce create a culinary masterpiece.

Nordic flavors dance across your plate with each delectable bite.

Perfectly seasoned ground beef transforms into irresistible meatballs that melt in your mouth.

Cheese blankets the entire dish, adding richness and depth to every forkful.

Weeknight meals never looked this impressive or tasted this incredible.

Ingredients for Swedish Meatball Pasta Bake

• Ground Beef: A lean protein that forms the base of the delicious meatballs.

• Breadcrumbs, Egg: Ingredients that help hold the meatballs together and provide structure.
• Grated Onion, Garlic Powder, Nutmeg, Salt, Pepper: Seasonings that add depth and complexity to the meatball flavor.

• Egg Noodles: A classic pasta that provides a soft and tender base for the dish.
• Beef Broth, Heavy Cream, Worcestershire Sauce: Key liquids that create a rich and creamy sauce with a complex flavor profile.
• Swiss Cheese: A melty cheese that adds a smooth and tangy finish to the casserole.

• Fresh Parsley: A bright herb that provides a pop of color and fresh flavor to the finished dish.

• Olive Oil: Used for browning the meatballs and preventing sticking.
• Nonstick Spray: Helps ensure easy removal of the baked casserole from the dish.

How to Make Swedish Meatball Pasta Bake

Step 1: Prepare the Oven

Warm up your oven to 375°F. Grab a 9×13-inch baking dish and coat it with nonstick spray to prevent sticking.

Step 2: Mix Meatball Ingredients

• Ground beef
• Breadcrumbs
• Beaten egg
• Grated onion
• Nutmeg
• Garlic powder
• Salt
• Pepper

Roll the mixture into small balls about the size of a golf ball.

Step 3: Brown the Meatballs

Heat olive oil in a large skillet over medium-high heat.

Carefully place meatballs in the pan and brown them on all sides. They won’t be fully cooked yet.

Transfer browned meatballs to a separate plate.

Step 4: Cook the Noodles

Bring a pot of salted water to a boil.

Cook egg noodles for 2 minutes less than the package instructions to keep them slightly firm.

Step 5: Create Creamy Sauce

• Beef broth
• Heavy cream
• Worcestershire sauce

Scrape up the delicious browned bits from the pan bottom.

Let the sauce simmer and thicken for about 10 minutes. Season with salt and pepper to taste.

Step 6: Layer the Dish

Spread the partially cooked noodles in the prepared baking dish. Nestle the browned meatballs into the noodles.

Pour the creamy sauce evenly over everything. Sprinkle Swiss cheese on top.

Step 7: Bake to Perfection

Slide the dish into the preheated oven. Bake for 20 minutes until the cheese melts and the casserole starts bubbling.

Step 8: Serve and Enjoy

Let the dish rest for 5 minutes after removing from the oven. Sprinkle fresh chopped parsley on top for a burst of color and flavor.

Serve hot and savor every bite!

Pro Tips for Swedish Meatball Pasta Bake

• Brown meatballs quickly over high heat to develop a delicious golden crust while keeping the inside tender and juicy.
• Cook egg noodles slightly underdone since they'll continue cooking in the oven, preventing mushy pasta texture.
• Use fresh parsley as a final garnish to add brightness and freshness to the rich, creamy sauce.
• Select high-quality Swiss cheese for maximum melting and enhanced flavor profile in the pasta bake.
• Let the dish rest for 5 minutes after baking to allow sauce and cheese to set, ensuring easier serving and better overall consistency.

Variations of Swedish Meatball Pasta Bake

• Gluten-Free Swedish Meatball Pasta Bake: Replace breadcrumbs with gluten-free breadcrumbs or almond flour. Use gluten-free egg noodles or zucchini noodles for a low-carb alternative.
• Vegetarian Meatball Version: Swap ground beef with plant-based ground meat or lentil and mushroom mixture. Use vegetable broth instead of beef broth for the sauce.
• Dairy-Free Adaptation: Substitute heavy cream with coconut cream or unsweetened almond milk. Replace Swiss cheese with nutritional yeast or dairy-free cheese alternative.
• Mediterranean-Inspired Variation: Add crumbled feta cheese, chopped sun-dried tomatoes, and a sprinkle of dried oregano. Use ground lamb instead of beef for a different flavor profile.

Pairing Suggestions for Swedish Meatball Pasta Bake

• Choose a medium-bodied Pinot Noir or Beaujolais that complements the rich, creamy sauce and cuts through the hearty meatballs with its fruity undertones.
• Prepare a tangy cucumber and dill salad with light vinaigrette to balance the dish's richness, adding brightness and refreshing contrast to the creamy pasta.
• Serve traditional Swedish lingonberry jam on the side, offering a tart and sweet accompaniment that authentically connects with the Swedish culinary heritage and provides a flavor counterpoint to the savory meatballs.

Storage Advice for Swedish Meatball Pasta Bake

• Seal leftovers in an airtight container and refrigerate within 2 hours of cooking. Consume within 3-4 days for optimal taste and safety.
• Pack cooled pasta bake in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2 months.
• Transfer individual portions to a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

FAQs

• How do I get the perfect meatball texture?

Mix ingredients gently without overworking the meat. Use a light touch when forming meatballs to keep them tender and prevent them from becoming tough or dense.

• Can I substitute the ground beef?

Yes, you can use ground turkey or a mix of ground pork and beef. Ensure the meat has enough fat content to maintain moisture and flavor in the meatballs.

• What if I don't have Swiss cheese?

Substitute with similar melting cheeses like Gruyère or provolone. These alternatives will provide a similar creamy and rich texture to the dish.

• Is nutmeg really necessary?

Nutmeg adds a traditional Swedish meatball flavor. If you don’t have it, you can omit it, but it contributes a unique warmth and depth to the overall taste of the dish.

Swedish Meatball Pasta Bake Overview

• Simplify Weeknight Dinners: Transform traditional Swedish meatballs into a hearty, one-pan pasta bake that cuts down on kitchen cleanup and meal preparation time.
• Create Crowd-Pleasing Comfort: Combine tender meatballs, creamy sauce, and perfectly cooked noodles into a single dish that satisfies everyone from kids to adults with its rich, comforting flavors.
• Master Restaurant-Quality Meal at Home: Elevate your home cooking with this restaurant-inspired recipe that brings gourmet Swedish cuisine right to your dinner table without complicated techniques or hard-to-find ingredients.
• Customize with Ease: Adapt the recipe by swapping noodle types, experimenting with different cheese blends, or adding extra seasonings to make this dish uniquely yours while maintaining its delicious core flavors.

Swedish Meatball Pasta Bake Recipe

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4.9 from 32 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty Swedish meatball pasta bake combines classic Scandinavian comfort with creamy pasta layers. Melted cheese and rich sauce create a satisfying meal you’ll savor to the last bite.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground beef
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 1/2 onion, finely grated
• 2 tbsps olive oil
• 2 1/2 cups egg noodles
• 1 pint (473 ml) heavy cream
• 1 1/2 cups Swiss cheese, grated
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/4 tsp ground nutmeg
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, finely chopped, for garnish

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Instructions

1. Prepare the oven at 375°F (190°C) and coat a 9×13-inch baking dish with nonstick spray.
2. Mix ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Form the mixture into small, uniform meatballs.
3. Heat olive oil in a skillet over medium-high heat. Brown meatballs on all sides, ensuring they are not fully cooked. Transfer to a separate plate.
4. Cook egg noodles in salted boiling water for 2 minutes less than package instructions to prevent overcooking.
5. In the same skillet, combine beef broth, heavy cream, and Worcestershire sauce. Scrape pan drippings and simmer for 10 minutes until sauce thickens. Season with salt and pepper.
6. Distribute partially cooked noodles in the prepared baking dish. Arrange browned meatballs among the noodles and pour cream sauce evenly over the top.
7. Sprinkle Swiss cheese across the casserole, covering the meatballs and sauce completely.
8. Bake for 20 minutes until cheese melts and casserole becomes bubbly.
9. Rest the dish for 5 minutes after removing from the oven. Garnish with fresh parsley before serving.

Notes

• Freeze meatballs raw for up to one month, separating layers with parchment paper to prevent sticking and maintain quality.
• Swap ground beef with ground turkey or plant-based alternatives for dietary restrictions or healthier versions.
• Toast breadcrumbs beforehand to enhance meatball texture and add extra crunch, creating deeper flavor profiles.
• Select high-fat content ground beef (80/20) for juicier, more tender meatballs that won’t dry out during cooking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Swedish

Nutrition

• Serving Size: 6
• Calories: 540 kcal
• Sugar: 2 g
• Sodium: 680 mg
• Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1.5 g
• Protein: 30 g
• Cholesterol: 140 mg