Go Back
+ servings

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.
Prep Time 30 mins
Cook Time 30 mins
Chill Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 7
Calories 872 kcal


  • 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


  • In a medium-sized mixing bowl, add the breadcrumbs and set them aside.
  • In a skillet add 1/2 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 9x13 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.


Calories: 872kcalCarbohydrates: 44gProtein: 34gFat: 62gSaturated Fat: 28gTrans Fat: 2gCholesterol: 223mgSodium: 1060mgPotassium: 703mgFiber: 2gSugar: 6gVitamin A: 1024IUVitamin C: 4mgCalcium: 135mgIron: 5mg