Swedish Meatball Pasta Bake featured image
Swedish meatball pasta bake is a delicious casserole filled with homemade meatballs, smothered in a creamy sauce and baked with noodles.
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Table of Contents
  1. Creamy Swedish Meatballs With Noodles
  2. Why We Love This Swedish Meatball Pasta Bake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. How to Make Swedish Meatball Pasta Bake
  6. Tips 
  7. Storage Tips
  8. Frequently Asked Questions
  9. Other Easy Casserole Recipes
  10. Swedish Meatball Pasta Bake Recipe

Swedish meatball pasta bake 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 hero image

Creamy Swedish Meatballs With Noodles

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.
A box filled with different types of food, with Meatball and Recipes

Ingredients

  • Panko bread crumbs
  • Salted butter
  • Sweet onion -diced
  • Black pepper
  • Nutmeg
  • Garlic cloves -minced
  • Whole milk
  • Eggs
  • Ground beef 
  • Olive oil
  • Shell pasta
  • All-purpose flour
  • Beef broth
  • Worcestershire sauce
  • Heavy cream
  • Fresh parsley -optional garnish

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!

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How to Make Swedish Meatball Pasta Bake

  1. Add panko breadcrumbs to a bowl and set it aside.
    A bowl of food on a table, with Meatball and Pasta
  2. Cook the diced onions with ½ a stick of butter, all spice, nutmeg, and pepper until they are translucent.
  3. Add in the minced garlic and cook for 2 more minutes. Then, add milk and bring to a simmer. 
  4. Add mixture to the breadcrumbs and mix well.
    swedish meatball pasta preparation in the bowl
  5. Beat eggs in a separate bowl, add ground meat and combine well.
  6. Once cooled, add the breadcrumb mixture to the meat and mix together. PRO TIP: While it’s a little yucky, it works best to use your hands to mix!
  7. Shape into golf ball-sized balls.
    A plate of food on a table, with Meatball and Pasta
  8. Put the meatballs into the fridge to cool for 30 minutes.
  9. While the meatballs set, add water to a pot and cook your pasta to al dente.
    A bowl of food sitting on a table, with Meatball and Recipes
  10.  Put cooked pasta into a casserole dish.
  11.  Wipe out the skillet used to cook the onions and use it to cook the meatballs. Make sure to brown them on all sides, then add them to the casserole dish.
  12.  Add a stick of butter to the pan used to cook the pasta. Add flour and cook, stirring continuously, for 5 minutes.
    Flavor
  13.  Finally, add beef broth, water, worcestershire sauce, black pepper, cream, and bring to a simmer. Cook, simmering for 10-15 minutes. 
  14. Pour sauce over the meatballs and pasta.
  15. Bake for 30 minutes at 375.
A box filled with different types of food, with Meatball and Recipes

Tips 

  • Swedish meatballs are a very soft texture, so be careful in handling them when browning, etc.
  • This dish could definitely become one of your family favorites! But, making the meatballs can be a little time consuming. Here’s a trick, make a larger batch of meatballs and after they are browned you can freeze them. Then, it’s super easy to pull them out for another day!

Storage Tips

  • 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.

Frequently Asked Questions

What are Swedish meatballs?

The main difference between Swedish meatballs and others is the size of the meatballs. The use of nutmeg and allspice flavoring is what really sets them apart. They are also usually made with a 50/50 ratio of pork and beef, but in this case, we are just using beef. Feel free to use a half and half ratio if you prefer!

Can I make Swedish meatball pasta ahead of time?

You can definitely make the meatballs for this recipe ahead of time and simply cook the meatballs when you’re ready to put the dish together and bake. You can also double your batch of meatballs and store half in the freezer to make things easier the next time you make this dish!

What to serve with Swedish meatball with noodles?

I would recommend serving a side of garlic bread with this dish, it’s great for dipping into the delicious gravy sauce. You could also add a side of veggies or a garden salad as well.

A plate of food on a table, with Meatball and Beef

Other Easy Casserole Recipes

5 from 9 votes
Swedish Meatball Pasta Bake featured image

Swedish Meatball Pasta Bake

Serves — 6
Swedish meatball pasta bake 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 30 mins
Total Time 1 hr 30 mins

Ingredients
  

  • cups Panko Bread Crumbs
  • 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
  • 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.

Jenn’s Notes

Storage :
  • 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.

Nutrition Info

Calories: 1013kcal | Carbohydrates: 51g | Protein: 40g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 253mg | Sodium: 1233mg | Potassium: 813mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 6mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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