Swedish Meatball Casserole with Noodles

Introduction

This comforting casserole brings together savory homemade meatballs, tender egg noodles, and a rich, creamy sauce all baked to perfection. It’s a twist on the classic Swedish meatballs, transforming them into an easy, satisfying one-dish meal. Perfect for a cozy family dinner, it offers that familiar spiced meatball flavor in every bite.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 30-35 minutes

Ingredients

For the Meatballs:

• 1 lb ground beef (80/20 lean)
• 1/2 lb ground pork
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup finely minced onion or shallot
• 1 large egg, lightly beaten
• 1/4 cup milk or heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp allspice
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil (for browning)

For the Noodles:

• 8 oz wide egg noodles
• 4 cups beef broth (or chicken broth)

For the Creamy Sauce:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup beef broth (reserved from cooking noodles)
• 1 cup heavy cream or half-and-half
• 1/2 cup sour cream (full fat recommended)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional, for extra tang)
• Salt and black pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions

1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, minced onion, egg, milk, salt, pepper, garlic powder, allspice, and nutmeg. Mix gently but thoroughly until just combined (do not overmix). Form into small, uniform meatballs, about 1-inch in diameter. You should get about 35-40 meatballs.
2. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until golden brown on all sides. They don’t need to be cooked through, just browned. Transfer browned meatballs to a plate and set aside.
3. Cook the Noodles: In a large pot, bring 4 cups of beef broth to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles, reserving 1 cup of the broth.
4. Make the Sauce: In the same skillet used for browning meatballs (or a clean one), melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
5. Build the Sauce: Gradually whisk in the reserved 1 cup beef broth until smooth. Then, whisk in the heavy cream (or half-and-half) and Worcestershire sauce. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
6. Finish the Sauce: Remove the skillet from the heat. Stir in the sour cream and Dijon mustard (if using). Taste and adjust seasoning with salt and pepper.
7. Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread the cooked egg noodles evenly in the bottom of the dish.
8. Add Meatballs and Sauce: Arrange the browned meatballs over the noodles. Pour the creamy sauce evenly over the meatballs and noodles, ensuring everything is well coated.
9. Bake: Bake for 20-25 minutes, or until the casserole is bubbly and heated through.
10. Serve: Garnish with fresh chopped dill or parsley before serving. Serve hot, perhaps with a side of lingonberry jam.

Some Tips

• Don’t Overmix Meatballs: Overmixing will result in tough meatballs. Mix just until combined.
• Uniform Meatballs: Use a small scoop or your hands to make meatballs of similar size for even cooking.
• Lingonberry Jam: For an authentic Swedish experience, serve a small dish of lingonberry jam on the side.
• Make Ahead: You can assemble the casserole (without baking) and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
• Add Vegetables: Feel free to sauté some sliced mushrooms or diced onions and add them to the sauce for extra flavor and texture.

FAQs

1. Can I use all ground beef for the meatballs?
   • Yes, you can use all ground beef, but the combination of beef and pork adds moisture and a richer flavor.
2. What if I don’t have allspice or nutmeg?
   • While they contribute to the classic Swedish flavor, you can omit them if necessary. However, they are highly recommended for authenticity. A pinch of ground cloves could also be used sparingly as a substitute.
3. Can I make this dairy-free?
   • It’s challenging due to the creamy sauce. You might try dairy-free milk and sour cream substitutes, but the texture and flavor will be different.
4. How long can leftovers be stored?
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
5. Can I freeze this casserole?
   • Yes, you can. Assemble and bake the casserole, then let it cool completely. Cover tightly with foil and plastic wrap and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat until bubbly. Note that noodles might be a little softer after freezing and reheating.
6. What can I serve with this casserole?
   • A simple green salad, steamed green beans, roasted asparagus, or crusty bread are excellent accompaniments.