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Swedish Meatballs and Noodles

close up overhead shot of swedish meatballs and noodles garnished with parsley in a pan
Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.
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Table of Contents
  1. SWEDISH MEATBALLS AND NOODLES AND INGREDIENTS
  2. HOW TO MAKE THIS SWEDISH MEATBALLS AND NOODLES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU'LL LOVE
  6. JUMP TO RECIPE

Swedish meatballs and noodles are hearty, filling, and full of rich flavors. Seasoned juicy meatballs and tender pasta are covered with a thick gravy and baked to perfection. This will satisfy all your dinner cravings.

For even more comfort food meals, check out our Cheeseburger Casserole and Lasagna Casserole.

close up overhead shot of swedish meatballs and noodles garnished with parsley in a pan

MORE NOODLE RECIPES:
Mongolian Beef and Noodle | Thai Noodles


SWEDISH MEATBALLS AND NOODLES AND INGREDIENTS

swedish meatballs and noodles raw ingredients that are labeled

You will need:

  • 1 ½ cups panko bread crumbs
  • 1 ½ sticks salted butter, 12 tablespoons
  • 1 medium sweet onion, diced
  • 2 teaspoons black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 3 cloves garlic, minced
  • 2/3 cup whole milk
  • 2 large eggs
  • 2 pounds ground meat (beef, pork, or venison – or a combination)
  • 3 tablespoons olive oil
  • 2 cups shell pasta
  • ½ cup all-purpose flour
  • 5 cups beef broth
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh parsley

Pro Tip: Using equal portions of beef and pork will give you a softer meatball.

Pro Tip: This dish has a very mild flavor, which is how the classic dish is meant to taste. If you prefer a little more ‘oomph’, perhaps add some of your favorite seasonings.

SUBSTITUTIONS AND ADDITIONS

Pasta: Any bite-sized pasta noodles would work. How about an even more traditional choice of egg noodles?

Bread crumbs: You can substitute regular bread crumbs for the panko bread crumbs if that is what you have handy.

Mushrooms: If you like mushrooms, you could sautee them and add to the gravy before pouring it over the meatballs and noodles.

Meatballs: You could also substitute our homemade meatball recipe for these meatballs if you prefer.  Make a big batch ahead of time and freeze them for quicker prep.

Topping: Sprinkle the top with breadcrumbs for added crunch and parmesan cheese for extra cheesy goodness.

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HOW TO MAKE THIS SWEDISH MEATBALLS AND NOODLES RECIPE

STEP ONE: In a skillet, add ½ stick of butter (4 tablespoons). Add the diced onion, allspice, nutmeg, and black pepper then cook until the onion is translucent.

swedish meatballs and noodles process shot of ingredients being cooked in a skillet

STEP TWO: Add the minced garlic and cook for a further 2 minutes.

swedish meatballs and noodles process shot of ingredients being cooked in a skillet

STEP THREE: Add milk to the skillet and bring to a simmer.

STEP FOUR: Add the mixture to a medium-sized mixing bowl containing the breadcrumbs, mix well, then set aside to cool.

STEP FIVE: In another medium-sized mixing bowl, add the eggs then beat.

STEP SIX: Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough add the meat/egg and mix together using hands. I know, it’s yucky, but it will give you the best results.

swedish meatballs and noodles process shot of ingredients being combined in a bowl

STEP SEVEN: Shape the mixture into golf ball-sized balls (or bigger/smaller, whatever your preference for meatballs) and set onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes.  

STEP EIGHT: While the meatballs are setting, cook the pasta in boiling salted water until almost al dente (still has a slight crunch) about 7 to 8 minutes.

STEP NINE: Drain the pasta from the water and put it into a 9×13 casserole dish that has been sprayed with cooking spray. Set aside.

swedish meatballs and noodles process shot of pasta in a pot being cooked then placed into a pan

STEP TEN: Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded. Brown the meatballs on all sides and put them into the casserole dish with the pasta. Do the same with the second batch of meatballs.

PRO TIP: Swedish meatballs are a very soft texture, so be careful in handling them when browning etc.

swedish meatballs and noodles process shot of meatballs in a skillet and in a pan with pasta

STEP ELEVEN: Using the pot you cooked the pasta in, add 1 stick of butter (8 tablespoons) and melt. Add the flour and stir continuously for about 5 minutes. This will cook the flour.

PRO TIP: Add the drippings from cooking the meatballs into the pot you are using to make the gravy to add even more meaty taste to the sauce.

swedish meatballs and noodles process shot of ingredients in a skillet

STEP TWELVE: Add the beef broth, water, Worcestershire sauce, 1 teaspoon black pepper, and cream then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce should thicken up and reduce a little.

STEP THIRTEEN: Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.

swedish meatballs and noodles process shot of sauce being poured over meatballs and pasta in a pan than baked

STEP FOURTEEN: Put the casserole dish into the oven preheated to 375°F and cook for 30 minutes. Remove from the oven and sprinkle with chopped parsley.

HOW TO SERVE

Serve immediately out of the oven with a side of cucumber salad or caesar salad, mashed potatoes and warm garlic bread.

STORAGE

IN THE FRIDGE: Once cooled, this dish will keep in the refrigerator for up to 3 days.

IN THE FREEZER: This Swedish meatball pasta dish freezes well for up to 3 months.

MAKE-AHEAD: To make this dish even quicker to prepare and if it turns into one of the family favorites that you want to make often, you could make a larger batch of the meatballs, and after they’re browned, you could freeze them to pull out on another day.

close up shot of swedish meatballs and noodles on a fork

Homemade Swedish meatballs and noodles are a yummy family meal. Perfectly cooked noodles loaded with meatballs, tossed in gravy, and baked to bubbling in the oven — warm comfort food for a crisp evening.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of swedish meatballs and noodles garnished with parsley in a pan

Swedish Meatballs and Noodles

5 from 3 votes
Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 7

Ingredients
  

  • 1 1/2 cup panko bread crumbs
  • 1 1/2 stick salted butter 12 tablespoons
  • 1 medium sweet onion diced
  • 2 tsp black pepper
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 3 cloves garlic minced
  • 2/3 cup whole milk
  • 2 large eggs
  • 2 lb ground meat beef, pork or venison – or a combination
  • 3 tbsp olive oil
  • 2 cup shell pasta
  • 1/2 cup all-purpose flour
  • 5 cup beef broth
  • 1/2 cup water
  • 1 tbsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 tbsp fresh parsley chopped

Instructions
 

  • In a medium-sized mixing bowl, add the breadcrumbs and set them aside.
  • In a skillet add ½ stick of butter (4 tablespoons). Add the diced onion, allspice, nutmeg, and black pepper then cook until the onion is translucent.
  • Add the minced garlic and cook a further 2 minutes.
  • Add milk and bring to a simmer. Add mixture to the breadcrumbs, mix well, then set aside to cool.
  • In another medium-sized mixing bowl, add the eggs and beat. Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough, add the meat/egg and mix together using hands. I know, it’s yucky, but it will give you the best results.
  • Shape into golf ball-sized balls (or bigger/smaller, whatever your preference for meatballs) then set onto a baking sheet lined with parchment paper.
  • Put into the refrigerator for 30 minutes. Turn on the oven to preheat to 375°F.
  • While the meatballs are setting, add water to a pot (enough to cook the pasta – about 8 cups) then bring to a boil. Add salt to the water.
  • Add pasta and boil, uncovered until the pasta is almost al dente (still has a slight crunch) about 7 to 8 minutes. Drain the pasta from the water and put it into a 9×13 casserole dish sprayed with cooking spray. Set aside.
  • Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded. Brown the meatballs on all sides and put them into the casserole dish with the pasta.
  • Do the same with the second batch of meatballs. Set aside.
  • Using the pot you cooked the pasta in, add 1 stick of butter (8 tablespoons) and melt.
  • Add the flour and stir continuously for about 5 minutes. This will cook the flour.
  • Add the beef broth, water, Worcestershire sauce, 1 teaspoon black pepper, and heavy cream then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce should thicken up and reduce a little.
  • Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.
  • Put the casserole dish into the oven and cook for 30 minutes.
  • Remove the dish from the oven. Sprinkle with chopped parsley then serve with garlic bread and salad.

Nutrition

Calories: 872kcal | Carbohydrates: 44g | Protein: 34g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 1060mg | Potassium: 703mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 5mg
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Proudly Prepared by the Spaceships Kitchen

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