This recipe is also incredibly flexible. You can use homemade meatballs or good-quality frozen ones when you’re short on time. Add mushrooms for extra depth, swap beef broth for chicken broth, or sprinkle a little mozzarella or Swiss cheese on top if you enjoy a cheesy finish. Swedish Meatball Noodle Bake is ideal for meal prep, reheats wonderfully, and is always a hit with both kids and adults. Served with a crisp green salad or steamed vegetables, it becomes a complete, satisfying dinner that’s comforting, creamy, and guaranteed to earn a spot in your regular recipe rotation.
Ingredients
12 oz egg noodles
1 lb Swedish meatballs (homemade or frozen)
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
1 tsp Worcestershire sauce
1 cup shredded mozzarella or Swiss cheese (optional)
2 tbsp chopped parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Cook egg noodles according to package directions until just al dente, then drain and set aside. If using frozen meatballs, cook them according to package instructions. In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add beef broth, whisking until smooth and thickened. Stir in heavy cream, salt, pepper, nutmeg, and Worcestershire sauce. Simmer for 2–3 minutes. In a large bowl, combine cooked noodles, meatballs, and sauce, mixing gently. Transfer to a greased baking dish and sprinkle cheese on top if using. Bake uncovered for 25–30 minutes until bubbly and lightly golden. Garnish with parsley before serving.
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