Can I make this casserole with frozen meatballs to save time?

Absolutely! Good quality frozen meatballs work beautifully in this recipe. No need to thaw them first - just brown them in the skillet while still frozen, then proceed with the recipe. You might need to add 5-10 minutes to the baking time.

Why is my gravy lumpy and how can I fix it?

Lumps typically form when flour is added too quickly to hot butter or if the liquid is added all at once. To fix lumpy gravy, whisk vigorously or blend with an immersion blender. To prevent lumps, whisk the flour into the melted butter to form a smooth paste before gradually adding your broth.

Can I prepare this casserole the night before and bake it the next day?

Yes! Assemble the entire casserole, cover tightly, and refrigerate overnight. When ready to bake, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 10-15 minutes to the baking time.

What makes these Swedish meatballs different from Italian meatballs?

Swedish meatballs are typically smaller than Italian meatballs and traditionally include spices like allspice and nutmeg. The most significant difference is the sauce - Swedish meatballs are served with a creamy gravy, while Italian meatballs often come with tomato sauce.

Swedish Meatball Casserole Recipe

Name: Swedish Meatball Casserole Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Swedish
Ingredients: 2 tablespoons olive oil; 1 ½ pounds ground beef; ¾ cup Italian style breadcrumbs; 1 tablespoon dried parsley flakes; 1 teaspoon minced garlic; ½ cup finely minced onion; 1 egg, beaten; 1 teaspoon salt; ¼ teaspoon ground black pepper; ½ cup butter; ½ cup all-purpose flour; 4 cups low-sodium beef broth; ½ cup sour cream; ¼ teaspoon ground black pepper; ½ teaspoon salt; ½ cup heavy cream; 12 ounces wide egg noodles

Description

This Swedish Meatball Casserole combines tender beef meatballs, rich and creamy homemade gravy, and classic egg noodles baked together for a cozy, family-friendly comfort food casserole. It’s easy to prepare and great for both weeknight dinners and entertaining.

Ingredients

Units Scale

Swedish Meatballs:

2 tablespoons olive oil
1 1/2 pounds ground beef
3/4 cup Italian style breadcrumbs
1 tablespoon dried parsley flakes
1 teaspoon minced garlic
1/2 cup finely minced onion
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper

Gravy:

1/2 cup butter
1/2 cup all-purpose flour
4 cups low-sodium beef broth
1/2 cup sour cream
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup heavy cream

Pasta Base:

12 ounces wide egg noodles

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Instructions

Prepare the Oven and Noodles: Preheat the oven to 375°F (190°C). Cook the wide egg noodles in a large pot of boiling salted water according to the package instructions until al dente. Drain the noodles and set them aside to cool slightly.
Mix Meatball Ingredients: In a large bowl, combine ground beef, Italian style breadcrumbs, parsley flakes, minced garlic, minced onion, beaten egg, salt, and black pepper. Mix with a wooden spoon until well combined.
Shape and Brown the Meatballs: Using clean hands, roll the mixture into about 20-24 meatballs (1 ½ inches in size). Heat olive oil in a large skillet over medium-high heat. Cook meatballs in batches, turning to brown all sides, about 4-5 minutes per batch. Transfer browned meatballs to a plate lined with paper towels. Drain the excess grease from the skillet.
Make the Gravy: Reduce heat to medium. Melt butter in the skillet. Whisk in flour and cook until lightly browned, about 1 minute. Gradually whisk in beef broth, stirring constantly, until the mixture begins to thicken, about 1-2 minutes. Stir in sour cream, heavy cream, salt, and black pepper. Cook, stirring occasionally, until the gravy is heated through and thickened, about 8-10 minutes.
Assemble the Casserole: Add the cooked noodles to a 9×13 inch casserole dish, spreading them evenly. Place the browned meatballs evenly over the noodles. Pour the prepared gravy evenly over the meatballs and noodles.
Bake: Bake the casserole at 375°F for 20-25 minutes, or until fully heated through and bubbly.
Serve: Remove from oven and let cool slightly before serving. Garnish with additional parsley if desired.

Notes

Leftovers can be refrigerated in an airtight container for 2-3 days or frozen for up to 3 months.
For best reheating results, thaw frozen leftovers before warming.
The noodles will absorb more sauce as the casserole sits; add a splash of broth when reheating if needed.
The texture of noodles may change slightly after freezing and thawing.

Nutrition

Serving Size: 1/6 of casserole
Calories: 639kcal
Sugar: 3g
Sodium: 897mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 2g
Protein: 27g
Cholesterol: 149mg