Swedish Meatballs With Noodles

Swedish meatball with noodles is a simple, hearty dinner option that the whole family will love! Pan-fried, homemade Swedish meatballs are mixed with noodles and slathered in a creamy, flavorful sauce, and baked to perfection.

Swedish meatball pasta bake is super hearty and delicious. It’s the perfect comfort dish for a chilly fall evening! This is one of the best homemade meatball recipes, and pairing them with pasta and a creamy, gravy-style sauce makes this dish irresistible.

This is a highly requested dinner with my family, so I like to double my batch of meatballs and save them for the next time around! It saves me so much time on those busy weeknights.

WHY WE LOVE THIS SWEDISH MEATBALL PASTA BAKE RECIPE

Creamy, delicious pasta bake.
Easy dish for a weeknight dinner.
Can be made ahead and stored in the fridge until ready to bake.
Homemade meatball recipe.

SUBSTITUTIONS AND ADDITIONS

BREAD CRUMBS: Regular bread crumbs can be substituted for the panko bread crumbs if you’d like.

GROUND BEEF: Ground pork or venison -or a combination could be used instead of ground beef.

PASTA: Feel free to use any small-sized pasta such as bowtie, rotini, or rigatoni in place of the shells.

MUSHROOMS: If you’re a mushroom lover, you could saute them and add them to the sauce!

SPICES & SEASONINGS: This dish has a very mild flavor, which is how the classic dish is meant to be. However, if you want to add a little extra flavor you can add your favorite spices and seasonings!

Swedish meatball with noodles is a delicious casserole filled with homemade meatballs, smothered in a creamy sauce and baked with noodles.

Prep Time: 30 mins

Cook Time:30 mins

Chill time:30mins

Total Time: 1hr 30 mins

Ingredients:

1½ cups Panko Bread Crumbs
1½ sticks Salted Butter 12 Tbsp
1 Medium Sweet Onion diced
1 tsp Black Pepper
½ tsp All Spice
¼ tsp Nutmeg
3 Cloves Garlic minced
⅔ cup Whole Milk
2 Large Eggs
2 lb Ground Meat Beef, pork or venison – or a combination
3 tbsp Olive Oil
2 cups Shell Pasta
½ cup Flour All purpose
5 cups Beef Broth
½ cup Water
1 tbsp Worcestershire Sauce
½ cup Heavy Cream
1 tbsp Chopped fresh Parsley

Instructions:

In a medium sized mixing bowl add the breadcrumbs and set aside.
In a skillet add ½ stick of butter (4Tbsp) then add the diced onion, All Spice, Nutmeg and Black Pepper and 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’s the best way).
Shape into golf ball sized balls (or bigger/smaller, whatever your preference for meatballs) and set onto a baking sheet lined with parchment paper.
Put into the refrigerator for 30 mins. 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) and bring to a boil. Add salt to water.
Add pasta and boil, uncovered until the pasta is Al Dente (still has a little crunch) – about 7-8 mins. Drain the pasta from the water and put into a 9X13 casserole dish. Set aside.
Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Bring to a heat on medium and add half of the meatballs You want enough room for the meatballs to not be crowded. Brown the meatballs on all sides and put 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 (8Tbsp) 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 Tsp. black pepper, cream and bring to a simmer. Cook, simmering for about 10-15 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, sprinkle with chopped parsley and serve with garlic bread and salad.

Notes:

To Store: Store in an airtight container in the fridge for 3 days. Be sure that the pasta is cooled before storing.

To Freeze: This dish will freeze well for up to 3 months. You can also make a double batch of meatballs and freeze half of them for a later date.

To Reheat: If frozen, it’s best to let thaw before reheating. For refrigerated leftovers you can simply pop them in the microwave to reheat.

Nutritional Info:

SWEDISH MEATBALLS WITH NOODLES

WHY WE LOVE THIS SWEDISH MEATBALL PASTA BAKE RECIPE

Creamy, delicious pasta bake.

Easy dish for a weeknight dinner.

Can be made ahead and stored in the fridge until ready to bake.

Homemade meatball recipe.

SUBSTITUTIONS AND ADDITIONS

Ingredients:

1½ cups Panko Bread Crumbs

1½ sticks Salted Butter 12 Tbsp

1 Medium Sweet Onion diced

1 tsp Black Pepper

½ tsp All Spice

¼ tsp Nutmeg

3 Cloves Garlic minced

⅔ cup Whole Milk

2 Large Eggs

2 lb Ground Meat Beef, pork or venison – or a combination

3 tbsp Olive Oil

2 cups Shell Pasta

½ cup Flour All purpose

5 cups Beef Broth

½ cup Water

1 tbsp Worcestershire Sauce

½ cup Heavy Cream

1 tbsp Chopped fresh Parsley

Instructions:

In a medium sized mixing bowl add the breadcrumbs and set aside.

In a skillet add ½ stick of butter (4Tbsp) then add the diced onion, All Spice, Nutmeg and Black Pepper and 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’s the best way).

Shape into golf ball sized balls (or bigger/smaller, whatever your preference for meatballs) and set onto a baking sheet lined with parchment paper.

Put into the refrigerator for 30 mins. 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) and bring to a boil. Add salt to water.

Add pasta and boil, uncovered until the pasta is Al Dente (still has a little crunch) – about 7-8 mins. Drain the pasta from the water and put into a 9X13 casserole dish. Set aside.

Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Bring to a heat on medium and add half of the meatballs You want enough room for the meatballs to not be crowded. Brown the meatballs on all sides and put 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 (8Tbsp) 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 Tsp. black pepper, cream and bring to a simmer. Cook, simmering for about 10-15 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, sprinkle with chopped parsley and serve with garlic bread and salad.

Notes:

Nutritional Info:

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