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.
Ingredients
Scale
- 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
Instructions
- Prepare the oven at 375°F (190°C) and coat a 9×13-inch baking dish with nonstick spray.
- Mix ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Form the mixture into small, uniform meatballs.
- 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.
- Cook egg noodles in salted boiling water for 2 minutes less than package instructions to prevent overcooking.
- 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.
- Distribute partially cooked noodles in the prepared baking dish. Arrange browned meatballs among the noodles and pour cream sauce evenly over the top.
- Sprinkle Swiss cheese across the casserole, covering the meatballs and sauce completely.
- Bake for 20 minutes until cheese melts and casserole becomes bubbly.
- 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