🛒 Ingredients (Serves 6–8)
For the Meatballs
1 lb ground beef (85/15 for best flavor)
½ cup breadcrumbs (plain or panko)
1 large egg, beaten
½ onion, finely grated (about ¼ cup)
¼ tsp ground nutmeg (the Swedish secret!)
½ tsp garlic powder
1 tsp Kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil (for browning)
For the Casserole
1 cup beef broth
1 pint (2 cups) heavy cream
1 tbsp Worcestershire sauce
2½ cups uncooked egg noodles (wide or extra-wide)
1½ cups Swiss cheese, grated (Emmentaler or Gruyère for authenticity!)
Kosher salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
💡 Pro tip: Grate your own Swiss cheese—pre-shredded contains anti-caking agents that don’t melt as smoothly.
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 375°F (190°C).
Grease a 9x13-inch baking dish with nonstick spray. Set aside.
2. Make & Brown the Meatballs
In a large bowl, combine:
→ Ground beef
→ Breadcrumbs
→ Beaten egg
→ Grated onion
→ Nutmeg, garlic powder, salt, pepper
Mix gently (don’t overwork).
Roll into 1.5-tbsp balls (about 18–20 meatballs).
Heat olive oil in a large skillet over medium-high heat.
Brown meatballs on all sides (they’ll finish cooking in the oven).
Transfer to a plate.
3. Par-Cook the Noodles
Boil salted water in a large pot.
Cook egg noodles 2 minutes less than package directions (they’ll finish baking!).
Drain and set aside.
4. Make the Creamy Sauce
To the same skillet (with all those flavorful browned bits!), add:
→ Beef broth
→ Heavy cream
→ Worcestershire sauce
Bring to a gentle simmer, scraping the bottom to lift the fond (flavor gold!).
Simmer 8–10 minutes until slightly thickened.
Season with salt & pepper to taste. Remove from heat.
5. Assemble & Bake
In the greased baking dish, spread noodles evenly.
Nestle meatballs into the noodles.
Pour cream sauce evenly over the top.
Sprinkle grated Swiss cheese generously over everything.
Bake 20–25 minutes, until cheese is golden and bubbly and meatballs are cooked through (165°F).
Let rest 5 minutes before serving (sauce will thicken slightly).
6. Garnish & Serve
Sprinkle with fresh parsley.
Serve hot—straight from the dish!
💡 Pro Tips for Next-Level Results
Don’t skip browning the meatballs—it adds depth the oven can’t replicate.
Undercook noodles—they absorb sauce while baking. Overcooked = mush.
Use Gruyère or Emmentaler for authentic Swiss flavor (mild, nutty, melts beautifully).
Make ahead: Assemble unbaked casserole, refrigerate overnight. Add 5–10 mins to bake time.
Freezer-friendly: Cool completely, freeze unbaked. Thaw overnight, then bake.
🥣 Perfect Pairings
Classic: Lingonberry jam on the side (Swedish tradition!)
Simple: Crisp green salad with lemon vinaigrette
Cozy: Warm rye bread or crusty baguette
Holiday: Serve alongside roasted carrots or Brussels sprouts
❤️ A Dish with Heart (and History)
While this bake is a modern twist, it honors the Scandinavian love of meatballs, cream sauces, and hearty noodles—a tradition born from frugal, flavorful home cooking.
It’s comfort food that says: “You’re safe. You’re fed. Stay awhile.”
💛 Final Thought
Great cooking isn’t about complexity.
It’s about layering simple, honest flavors—then sharing them generously.
So preheat your oven.
Let the nutmeg and cream fill your kitchen with warmth.
And get ready for the kind of dinner that lingers in memory long after the plates are empty.