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Swedish Meatball Casserole

Swedish Meatball Casserole - Tasty

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A comforting and creamy casserole that brings together tender Swedish meatballs, savory gravy, and tender noodles, all baked to golden perfection. It’s a one-dish wonder that will warm your soul.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 12 ounces egg noodles, cooked
  • 1 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs.
  4. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add the meatballs and brown them on all sides. Remove meatballs from the skillet and set aside.
  5. Add flour to the skillet and whisk it into the drippings. Cook for 1 minute, stirring constantly.
  6. Gradually whisk in beef broth until smooth. Bring to a simmer, stirring.
  7. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and nutmeg. Cook, stirring, until the sauce thickens, about 5 minutes.
  8. Return the meatballs to the skillet. Stir in the cooked egg noodles.
  9. Sprinkle the Swiss and Gruyere cheeses evenly over the top.
  10. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.

Notes

  • For an extra touch of flavor, you can add a pinch of allspice to the meatball mixture.
  • If you prefer a richer sauce, use half-and-half instead of heavy cream.
  • This casserole can be assembled ahead of time and baked just before serving.

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