Here’s a detailed, step-by-step article for you on Swedish Meatball Noodle Bake:

Swedish Meatball Noodle Bake: A Comfort Dish with a Scandinavian Twist

Few meals can match the heartwarming combination of creamy pasta, tender meatballs, and a golden baked topping. Swedish meatballs are already a global comfort food favorite, and when paired with noodles and baked until bubbly, they transform into an irresistible casserole: the Swedish Meatball Noodle Bake. This dish brings together the flavors of traditional Swedish cuisine and the coziness of an American-style casserole, making it perfect for family dinners, potlucks, or weeknight indulgence.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef (you can mix with ground pork for extra richness)
• ½ cup breadcrumbs
• ¼ cup onion, finely grated
• 1 egg
• 2 tbsp milk
• 1 tsp garlic powder
• ½ tsp ground nutmeg
• ½ tsp allspice
• Salt and pepper, to taste

For the Creamy Sauce:

• 4 tbsp butter
• 4 tbsp flour
• 3 cups beef broth
• 1 cup heavy cream or sour cream
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste

For the Bake:

• 12 oz egg noodles (wide, cooked al dente)
• 1 cup shredded mozzarella or Swiss cheese
• ½ cup Parmesan cheese
• Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine the ground beef (and pork, if using), breadcrumbs, grated onion, egg, milk, garlic powder, nutmeg, allspice, salt, and pepper.
2. Mix gently until the ingredients just come together—avoid overmixing so the meatballs stay tender.
3. Roll the mixture into small, bite-sized balls, about 1 inch in diameter.
4. Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides. They don’t need to be fully cooked through yet, as they’ll finish baking later. Remove and set aside.

Step 2: Make the Creamy Swedish Sauce

1. In the same skillet, melt the butter over medium heat.
2. Whisk in the flour to form a smooth roux. Let it cook for about 1 minute to remove any raw flour taste.
3. Gradually whisk in the beef broth, stirring continuously until the sauce thickens.
4. Add the heavy cream (or sour cream for tanginess) and Worcestershire sauce.
5. Season with salt and pepper to taste. The sauce should be velvety and rich, clinging lightly to the spoon.

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