Swedish meatballs and noodles are hearty, filling, and full of rich flavors. Seasoned juicy meatballs and tender pasta are covered with a thick gravy and baked to perfection to satisfy all your dinner cravings.
Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.
Prep Time: 30mins
Cook Time: 30mins
Chill Time: 30 mins
Total Time: 1hr 30mins
- 12 tablespoons salted butter, divided into 4 tablespoons and 8 tablespoons
- 1 medium sweet onion, diced
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 teaspoons black pepper
- 3 cloves garlic minced
- ⅔ cup whole milk
- 1½ cups panko bread crumbs
- 2 large eggs
- 2 pounds ground meat beef, pork or venison – or a combination
- 2 cups shell pasta
- 3 tablespoons olive oil
- ½ cup all-purpose flour
- 5 cups beef broth
- ½ cup water
- 1 tablespoon Worcestershire sauce
- ½ cup heavy cream
- 1 tablespoon fresh parsley, chopped
- In a medium-sized mixing bowl, add the breadcrumbs and set them aside.
- In a skillet, add 4 tablespoons of butter. Add the diced onion, allspice, nutmeg, and black pepper then cook until the onion is translucent.
- Add the minced garlic and cook a further 2 minutes.
- Add the 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 your hands. It’s messy, but it will give you the best results.
- Shape into golf ball-sized balls (or bigger/smaller, whatever your preference for meatballs) then set onto a baking sheet lined with parchment paper.
- Put into the refrigerator for 30 minutes. 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) then bring to a boil. Add salt to the water.
- Add the pasta and boil, uncovered, until the pasta is almost al dente (still has a slight crunch), about 7 to 8 minutes. Drain the pasta from the water and put it into a 9×13 casserole dish sprayed with cooking spray. Set aside.
- Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded. Brown the meatballs on all sides and put them 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, melt 8 tablespoons of butter.
- Add the flour and stir continuously for about 5 minutes. This will cook the flour.
- Add the beef broth, water, Worcestershire sauce, 1 teaspoon of black pepper, and heavy cream, then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce should thicken up and reduce it 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 the dish from the oven. Sprinkle with chopped parsley then serve with garlic bread and salad.
- Using equal portions of beef and pork will give you a softer meatball.
- This dish has a very mild flavor, which is how the classic dish is meant to taste. If you prefer a little more ‘oomph’, perhaps add some of your favorite seasonings.
- Swedish meatballs are a very soft texture, so be careful in handling them when browning, etc.
Calories: 872kcal | Carbohydrates: 44g | Protein: 34g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 1060mg | Potassium: 703mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 5mg