This Swedish Meatball Noodle Bake is the epitome of comfort and convenience. It’s the perfect solution for those busy weeknights when you crave something hearty yet easy to prepare. And the best part? It’s a one-pot wonder, meaning clean-up will be a breeze.

The meatballs in this dish are incredibly flavorful and tender, and the noodles soak up all the goodness of the creamy sauce. It’s a combination that will leave everyone at the table satisfied and content.


8 ounce package uncooked wide egg noodles

2 Tablespoons unsalted butter

½ cup finely diced onion

1 cup button mushrooms sliced thinly

¼ cup all-purpose flour

2 ½ cups beef broth

2 Tablespoons Worcestershire sauce

½ cup sour cream

½ cup heavy cream

Salt to taste

Pepper to taste

26 ounce package frozen meatballs thawed

Fresh parsley for serving optional


Cook noodles until al dente. Drain and set aside.
Preheat oven to 350F. Spray a 13×9-inch baking dish with cooking spray.
In a saucepan, melt butter.
Cook the onions and mushrooms until tender, approximately 3-5 minutes.
Mix in flour and cook for one minute. Slowly whisk in the beef broth and Worcestershire sauce. Heat to simmer and cook until thickened.
Reduce heat to low and add heavy cream and sour milk. Season the dish with salt and pepper.
Add the noodles, sauce, and meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce has thickened and bubbling.
If desired, garnish with fresh chopped parsley.

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