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The first time I made this, I was trying to stretch a bag of frozen meatballs into something that actually felt like a real dinner. What came out of the oven was so good my husband asked if I’d used a recipe from somewhere. I had not. I was just winging it with what was in the fridge.

Swedish meatball casserole is basically everything you love about classic Swedish meatballs but built into a baking dish instead of a skillet. You get the creamy, slightly tangy gravy, the tender meatballs, and if you layer egg noodles underneath, it becomes a full one-pan meal that feeds a crowd without much effort.

It’s the kind of dish that works for a weeknight when you’re tired but still want something that tastes like you tried. It also reheats really well, which makes it a solid choice for meal prep.

What Is Swedish Meatball Casserole?

Think of it as the baked version of the Swedish meatball dish you’d make on the stovetop, except the whole thing goes into the oven together. The meatballs sit in a creamy gravy made from beef broth, sour cream, and a little Worcestershire. Egg noodles or mashed potatoes go underneath, everything bakes together, and the gravy soaks into the noodles just enough without turning them to mush.

It’s comfort food. No other way to describe it.

What It’s Used For

This casserole works great as a family dinner, a potluck contribution, or something you batch-cook on Sunday and portion out for lunches. The flavors actually improve the next day, so making it ahead is not a bad idea.

It’s also one of those recipes you can scale easily. Double the meatballs, use a bigger dish, done.

How to Store It

Let it cool completely before covering. Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of broth to loosen the sauce, or reheat the whole dish covered in the oven at 325°F until warmed through.

For freezing, skip the noodles inside the casserole. Freeze just the meatballs and gravy, then cook fresh noodles when you’re ready to serve. Noodles that have been frozen and thawed tend to go soft and a bit gummy.

Ingredients

For the meatballs (or use store-bought):

• 1 lb ground beef (or half beef, half pork)
• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 small onion, grated
• 1/2 tsp garlic powder
• 1/2 tsp allspice
• Salt and pepper to taste

For the casserole:

• 3 cups egg noodles, cooked and drained
• 2 cups beef broth
• 1 cup sour cream
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• Salt and pepper
• Fresh parsley for topping (optional)

Instructions

1. Make the meatballs. Mix ground beef, breadcrumbs soaked in milk, egg, grated onion, allspice, garlic powder, salt, and pepper until just combined. Don’t overwork the meat or they’ll be tough. Roll into balls about 1.5 inches across. You should get around 24 to 28.
2. Brown the meatballs. Heat a skillet over medium-high heat with a little oil. Brown the meatballs in batches, turning until all sides have color. They don’t need to be fully cooked through yet. Set them aside.
3. Make the gravy. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until it smells a little nutty. Gradually pour in the beef broth, whisking constantly to avoid lumps. Add Worcestershire and Dijon. Let it simmer for 3 to 4 minutes until it thickens slightly. Take it off the heat and stir in the sour cream. Don’t boil it after adding the sour cream or it can break.
4. Assemble. Preheat your oven to 350°F. Spread the cooked egg noodles in the bottom of a 9×13 baking dish. Nestle the meatballs on top. Pour the gravy over everything, making sure it gets down into the noodles.
5. Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes. The sauce should be bubbling around the edges and the meatballs should be cooked through.
6. Finish and serve. Let it rest for 5 minutes before serving. Top with chopped fresh parsley if you have it.

A Few Notes

If you’re using store-bought frozen meatballs, this comes together in about 20 minutes of prep. Just thaw them first so the inside cooks evenly in the oven.

The allspice is what makes it taste specifically Swedish rather than just generic meatballs. Don’t skip it. You can add a pinch of nutmeg too if you want to go a bit more traditional.

One mistake I kept making early on was adding the sour cream while the gravy was still on high heat. It curdles and looks curdled, and while it still tastes fine, the texture gets grainy. Pull the pan off the heat first, let it sit 30 seconds, then stir the sour cream in.

If you want it richer, swap a half cup of the beef broth for heavy cream. It makes the gravy more indulgent and slightly thicker. Some people add a handful of shredded Gruyere on top before the final 10 minutes of baking and it’s honestly hard to argue with that decision.