Swedish Meatball Casserole – Creamy, Comforting & Oven-Baked

This Swedish Meatball Casserole transforms the classic comfort of Swedish meatballs into a hearty, baked dish the whole family will love. Juicy meatballs nestle into tender egg noodles and a rich, creamy gravy, then get baked until bubbly and golden.

It combines everything you love about traditional Swedish meatballs — creamy sauce, nutmeg-spiced meat, and buttery texture — but skips the stovetop juggling. It’s all baked together in one casserole dish, making it ideal for busy weeknights, meal prep, or cozy Sunday dinners.

Topped with parsley and a spoonful of lingonberry jam (if you like that sweet contrast), this casserole is satisfying, savory, and sure to be on repeat.

Ingredients Overview

Let’s explore the components that make this dish rich, balanced, and totally comforting.

Ground Meat

A mix of ground beef and ground pork creates the most flavorful, juicy meatballs — just like traditional Swedish versions.

• Alternative options:

  • All beef or all pork

  • Ground turkey or chicken for a lighter version

  • Plant-based meat for a vegetarian twist

Tip: Use 80–85% lean meat for juicy texture.

Breadcrumbs and Egg

Help bind the meatballs and keep them tender.

• Use plain or seasoned breadcrumbs

• An egg provides structure and moisture

Optional: Add a splash of milk to soften breadcrumbs before mixing.

Seasonings

Swedish meatballs have a signature warmth thanks to:

• Nutmeg and allspice (just a pinch)

• Salt and pepper

• Grated onion or onion powder for sweetness and depth

These spices create a mild but distinct Scandinavian flavor profile.

Egg Noodles

Classic wide egg noodles make the perfect base — they hold the sauce and bake beautifully.

• Boil until just al dente, as they’ll finish cooking in the oven.

• Substitutions:

  • Rotini, fusilli, or elbow pasta

  • Gluten-free noodles

Creamy Gravy Sauce

The heart of this casserole is the creamy gravy — rich, smooth, and comforting.

Key components:

• Butter and flour: For a roux-based thickener

• Beef broth: Adds savory flavor

• Heavy cream or sour cream: Adds richness and tang

• Worcestershire sauce: Deepens the umami notes

Optional: Dijon mustard or soy sauce for added complexity

Cheese (Optional)

Not traditional, but melty mozzarella or Swiss cheese sprinkled on top makes this bake even more satisfying.

• Parmesan can be added for a salty edge

• Omit cheese for a more classic version

Garnish

Fresh parsley adds color and freshness. Serve with lingonberry jam or cranberry sauce for that sweet-savory finish.

Step-by-Step Instructions

1. Make the Meatballs

1. In a large bowl, mix:

   • ½ lb ground beef

   • ½ lb ground pork

   • ½ cup breadcrumbs

   • 1 egg

   • ¼ cup milk

   • 1 tsp onion powder

   • ½ tsp salt

   • ¼ tsp black pepper

   • ¼ tsp ground nutmeg

   • ⅛ tsp allspice

2. Roll into 1-inch meatballs and place on a lined baking sheet.

3. Bake at 400°F for 15–18 minutes, or until browned and cooked through.

---

2. Cook the Noodles

1. Boil 8 oz egg noodles in salted water until just al dente.

2. Drain and set aside.

---

3. Make the Gravy Sauce

1. In a saucepan, melt 4 tbsp butter over medium heat.

2. Whisk in ¼ cup all-purpose flour and cook for 1–2 minutes to remove the raw taste.

3. Slowly whisk in:

   • 2 cups beef broth

   • ½ cup heavy cream

   • 1 tsp Worcestershire sauce

   • Optional: 1 tsp Dijon mustard

4. Simmer for 5–7 minutes until thickened and smooth.

5. Season with salt and pepper to taste.

---

4. Assemble the Casserole

1. Preheat oven to 375°F.

2. In a large mixing bowl, combine:

   • Cooked noodles

   • Meatballs

   • Most of the gravy (reserve a little for topping if desired)

3. Spread into a greased 9×13-inch baking dish.

4. Pour remaining gravy over the top.

5. Sprinkle with shredded cheese if using (1 cup mozzarella or Swiss).

6. Cover loosely with foil and bake for 20 minutes.

7. Uncover and bake another 10 minutes until bubbly and golden.

---

5. Serve

• Garnish with chopped parsley.

• Serve with a spoonful of lingonberry or cranberry sauce for contrast.

Tips, Variations & Substitutions

Cooking Tips

• Don’t overmix the meatball mixture — it’ll keep the texture tender.

• Make ahead: Bake meatballs and cook noodles a day in advance.

• Use leftover meatballs if you have them — just skip to assembly.

Variations

• Cheesy version: Stir in cheese into the noodle mixture and top with more.

• Creamier version: Add sour cream (¼ cup) to the gravy for extra tang.

• Veggie-loaded: Add sautéed mushrooms, peas, or spinach to the noodle base.

Substitutions

• Dairy-free: Use plant-based cream and butter.

• Low-carb: Use spiralized zucchini or cooked cauliflower florets instead of noodles.

• Gluten-free: Use GF noodles and gluten-free flour blend for the roux.

Serving Ideas & Occasions

This casserole is a perfect:

• Family weeknight meal — hearty and filling

• Meal prep option — makes great leftovers

• Potluck or holiday side — crowd-pleaser with nostalgic flavors

Serve with:

• Green salad with vinaigrette

• Roasted broccoli or green beans

• Dinner rolls or soft garlic bread

For a full Scandinavian touch, offer with:

• Pickled cucumbers

• Lingonberry jam

Nutritional & Health Notes

Swedish Meatball Casserole is a comfort dish — rich in protein and calories, but satisfying and balanced with vegetables or a salad on the side.

• Protein from ground meat and eggs

• Calcium and fat from cream and optional cheese

• Can be made lighter using lean meat, light cream, or alternative pastas

Average serving (1/6 of casserole) is around 500–600 calories, depending on ingredients used.

FAQs

Q1: Can I freeze Swedish Meatball Casserole?

A1: Yes. Assemble (unbaked) and freeze tightly wrapped. Bake from frozen at 375°F for 50–60 minutes, or thaw overnight and bake as directed.

---

Q2: Can I use frozen meatballs?

A2: Definitely. Use 20–25 thawed meatballs, homemade or store-bought. Just skip the baking step and proceed with assembly.

---

Q3: What’s the best way to reheat leftovers?

A3: Reheat individual portions in the microwave, or cover the baking dish with foil and warm in the oven at 325°F until heated through (about 20 minutes).

---

Q4: Do I have to use nutmeg and allspice?

A4: Those spices give Swedish meatballs their signature flavor, but you can reduce or omit if preferred. Try using just nutmeg for a milder taste.

---

Q5: Can I make this casserole ahead?

A5: Yes — assemble the entire casserole, cover, and refrigerate for up to 24 hours. Add 10 extra minutes to the baking time if chilled.

---

Q6: Is this dish kid-friendly?

A6: Very! The mild spices and creamy sauce are usually a hit with kids. You can reduce salt or skip the mustard to adjust for picky eaters.

---

Q7: What if my gravy is too thick?

A7: Just whisk in a little extra broth or cream until desired consistency is reached before pouring over the casserole.

Print