Swedish Meatballs and Noodles

Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.

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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.

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

Swedish Meatballs and Noodles Ingredients

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.

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.

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

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.

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.

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.

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.

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.

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.

MORE PASTA RECIPES

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Creamy Garlic Pasta

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.

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.

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• Spaghetti with Meat Sauce
• Beef and Noodle Casserole
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Swedish Meatballs and Noodles

5 from 2 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

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Ingredients

  

1x2x3x

• 1 ½ cup panko bread crumbs
• 1 ½ stick salted butter, 12 tablespoons
• 1 medium sweet onion, diced
• 2 teaspoon black pepper
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
• 3 cloves garlic minced
• ⅔ cup whole milk
• 2 large eggs
• 2 pounds ground meat beef, pork or venison – or a combination
• 3 tablespoons olive oil
• 2 cup shell pasta
• ½ cup all-purpose flour
• 5 cup beef broth
• ½ cup water
• 1 tablespoon Worcestershire sauce
• ½ cup heavy cream
• 1 tablespoon 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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