Swedish Meatball Pasta Bake

Oh. My. Goodness. If comfort food had a royal family, this Swedish Meatball Pasta Bake would be sitting on the throne wearing a crown. It’s what happens when two culinary icons—Swedish meatballs and creamy pasta—decide to get cozy in a single baking dish.

The magic of this dish lies in that incredible sauce that somehow captures the essence of traditional Swedish meatballs but transforms into something even more magnificent when it blankets tender egg noodles and melts with Swiss cheese. The nutmeg-spiced meatballs nestled throughout create little pockets of savory delight in every bite. Trust me, this isn’t just dinner—it’s a warm hug on a plate.

Ingredients

For the Meatballs:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 1/2 onion, finely grated
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Casserole:

• 1 cup beef broth
• 1 pint heavy cream
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups egg noodles
• 1 1/2 cups Swiss cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped, for garnish

Steps

1. Prepare the Baking Environment: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish thoroughly with nonstick spray, making sure to coat the corners where food tends to stick. Set aside while you prepare the other components.
2. Form the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix gently with your hands until just combined—overmixing will make the meatballs tough. Use a 1 1/2 tablespoon cookie scoop or measuring spoon for consistent sizing and roll between your palms to form smooth balls. You should get approximately 18-20 meatballs.
3. Cook the Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke. Add the meatballs in a single layer, working in batches if necessary to avoid crowding. Brown for 2-3 minutes per side, turning gently with tongs. They should develop a deep golden crust but will remain pink inside—this is intentional as they’ll finish cooking in the oven. Transfer to a paper towel-lined plate.
4. Prepare the Noodles: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the egg noodles and cook for 2 minutes less than package directions (usually about 5-6 minutes total). They should be slightly firmer than al dente. Drain thoroughly but do not rinse—the starch helps the sauce adhere.
5. Create the Sauce: Return the same skillet used for the meatballs to medium heat (don’t wipe it clean—those browned bits are flavor gold!). Pour in the beef broth, heavy cream, and Worcestershire sauce. Use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan. Bring to a gentle simmer and cook for 8-10 minutes until the sauce coats the back of a spoon. Season with salt and pepper to taste. The sauce may look thin but will thicken further during baking.
6. Assemble the Casserole: Spread the partially cooked noodles evenly in the prepared baking dish. Arrange the browned meatballs throughout the noodles, spacing them evenly. Pour the cream sauce over everything, making sure to cover all the noodles (dry spots will become hard during baking). Sprinkle the grated Swiss cheese evenly over the top.
7. Bake to Perfection: Place the dish in the center rack of your preheated oven and bake for 20-25 minutes until the cheese is melted and golden in spots, and the edges are bubbling vigorously. If the cheese browns too quickly, tent loosely with foil after 15 minutes.
8. Rest and Serve: Remove from the oven and let rest for 5 minutes to allow the sauce to thicken slightly and the temperature to drop to a safe eating level. Sprinkle generously with freshly chopped parsley before serving. The bright green color and fresh flavor balance the richness of the dish.

Smart Swaps

• Use half-and-half instead of heavy cream to reduce calories while maintaining creaminess
• Substitute ground turkey for beef to lighten the dish (add 1 tablespoon olive oil to the meat mixture to prevent dryness)
• Try Gruyère or Emmental cheese instead of Swiss for a more pronounced flavor profile
• Use whole wheat egg noodles for added fiber and nutty flavor

Make It Diabetes-Friendly

• Replace regular egg noodles with Palmini noodles or shirataki noodles to reduce carbs by approximately 30g per serving
• Substitute heavy cream with a mixture of 1/2 cup unsweetened almond milk and 1/2 cup cream cheese for fewer carbs without sacrificing creaminess
• Use almond flour (1/3 cup) instead of breadcrumbs to lower the glycemic impact
• Serve with a side of non-starchy vegetables like roasted Brussels sprouts to help balance blood sugar response
• Consider smaller portion sizes (3/4 cup per serving) paired with a large green salad

Pro Tips

• For extra-tender meatballs, chill the formed balls in the refrigerator for 15 minutes before browning
• The sauce can be made a day ahead and refrigerated to deepen flavors
• For a crunchier top, broil for 1-2 minutes at the end of baking time (watch carefully to prevent burning)
• Leftovers actually improve overnight as flavors meld—reheat covered at 325°F (165°C) for 15-20 minutes with a splash of broth