I have been to IKEA a handful of times. Besides being known for their furniture and they’re incredibly frustrating assembly instructions (which by the way, my husband is somehow a genius at reading), they’re also pretty well known for their Swedish meatballs. I must admit- I have only tried them once… and I didn’t really see what the big deal was about. So I wanted to give Swedish meatballs one more shot and made them at home. That’s when I fell in love with them, specifically this Cheesy Swedish Meatball Bake.
This delicious, beefy casserole is on your table in about 40-45 minutes which is incredible considering that it is made from scratch. It is so flavorful! It certainly tastes like it took a lot longer than 40 minutes to make. This Cheesy Swedish Meatball Bake has very quickly become one of our top family favorites.
Let me show you how I made this Cheesy Swedish Meatball Bake 👇🏻
Start by adding all of the meatball ingredients to a large bowl, mixing everything really well with your hands.
Form into evenly sized meatballs. Not too big, not too small. About 2 tbsp worth of meat would be a good size. Should make about 20-22 meatballs in all.
In a large skillet, over medium high heat, heat 1-2 tbsp of olive oil. Add half of your meatballs, beI got sure not to overcrowd the skillet.
Cook the meatballs until they are browned on all sides, mostly cooked through (they will finish cooking through in the oven).
Remove the browned meatballs to a plate, add another 1-2 tbsp of olive oil to the skillet and repeat the steps to cook the remaining meatballs. Set all of the browned meatballs aside.
Add 5 tbsp butter to the skillet and melt. Slowly add the flour, whisking constantly until the flour is fully incorporated, and cook for 2 minutes (still whisking constantly). Add the beef broth, sour cream, heavy cream (or milk), Worcestershire sauce, Dijon mustard, garlic powder, and 1/2 tsp EACH of salt and pepper. Stir it all really well and bring the sauce to a simmer. Lower the heat to medium-low and let the sauce gently simmer until it has thickened slightly, about 5 minutes.
While the sauce is thickening…
Cook some wide egg noodles according to package directions. Error on the side of al dente because these noodles will be cooking longer in the oven. When the noodles are done cooking, drain and place them back in their cooking pot. Toss the cooked noodles with 1 tbsp of butter (Or more 😉), then place them in a 13×9 casserole dish and preheat your oven to 350 degrees.
Return back to the sauce. Now that it has thickened, return the meatballs back to the skillet.
Roll the meatballs around until they are coated in the sauce. Using a spoon or a pair of tongs, remove the meatballs from the sauce and place into the casserole dish atop the buttered egg noodles. Then carefully pour the sauce evenly over the meatballs and noodles.
This next part is optional, but should cheese really be optional?
Top the meatballs and noodles with some freshly shredded cheese. Personally, Gouda is my favorite for this, but use whatever you like. Except for cheddar. That would be gross.
Toss into the oven for 10-15 minutes until the cheese is completely melted. Top with some fresh parsley and serve while hot.
If you’re like me, you’ll steal a few of the noodles out to sample before telling anyone that dinner is ready.
Now plate it up!
I’d recommend a bowl for all of that lovely sauce. Maybe serve it with some crusty bread as well.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Cheesy Swedish Meatball Bake
Ingredients
For the Meatballs-
- 1 LB Ground Beef
- 1 LB Ground Pork
- 2 Large Eggs
- 1/4 Cup Onion, finely chopped
- 1/2 Cup Plain Panko Breadcrumbs
- 2 Tbsp Fresh Parsley, chopped
- 1/4 Tsp Ground Allspice
- 1/4 Tsp Ground Nutmeg
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Garlic Powder
Other Ingredients-
- 12 Oz Wide Egg Noodles
- 2-4 Tbsp Olive Oil
- 6 Tbsp Unsalted Butter, divided
- 3 Tbsp AP Flour
- 3 Cups Low-Sodium Beef Broth
- 1/4 Cup Sour Cream
- 1/2 Cup Heavy Cream (or milk)
- 2 Tbsp Worcestershire Sauce
- 2 Tsp Dijon Mustard
- 1/2 Tsp Garlic Powder
- Salt and Pepper
- 1 Cup Freshly Shredded Cheese (I used Gouda)
- Chopped Fresh Parsley, for garnish
Instructions
- In a large bowl, combine all of meatball ingredients and mix until well combined. Roll the meatballs into balls (equally sized). I made mine about 2 tbsp in size (makes about 20-22).
- In a large, high-walled skillet, heat 1-2 tbsp of oil over medium-high heat. Add half of your meatballs, cooking in 2 batches to ensure that they aren’t overcrowded. Cook the meatballs until they are browned on all sides and mostly cooked through (they will finish cooking in the oven later). Repeat steps for the second half of meatballs, adding more olive oil if necessary.
- Set the cooked meatballs aside. Add 5 tbsp of butter to the skillet and melt. Slowly add the flour, whisking constantly until the flour is fully incorporated. Cook the flour for 2-3 minutes, continuing to whisk constantly.
- Add the beef broth, sour cream, heavy cream (or milk), Worcestershire sauce, Dijon mustard, garlic powder, and about 1/2 tsp each of salt and pepper. Bring the sauce to a simmer, and then lower heat to medium-low. Continue to cook the sauce at a gentle simmer until it thickens slightly, about 5 minutes.
- While the sauce is thickening, cook the egg noodles according to package instructions (Error on the al dente side). Once they are cooked, return the noodles to the pot and add 1 tbsp of butter (or more if you’re feeling frisky) to the noodles and toss them until they are coated in the butter. Pour the buttered noodles into a casserole dish and preheat your oven to 350 degrees.
- After the sauce has thickened, add the meatballs back to the sauce, and roll them around until they are coated in the sauce. Use a spoon or a pair of tongs and gently transfer the meatballs to the casserole dish, nestling them into the noodles. Carefully pour the sauce evenly over the meatballs and noodles.
- Top the meatballs with cheese and cook in the oven for 10-15 minutes until the meatballs are cooked completely through and the cheese is nice and melted. Top with chopped fresh parsley and serve. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.
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