4.0 from 3 votes
Swedish Meatball Casserole
Tender meatballs with a homemade gravy and pasta! This Swedish Meatball Casserole is an easy dinner recipe favorite.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 639 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Swedish Meatballs:
- 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
Gravy:
- 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
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the wide egg noodles according to the package to el dente. Drain and let cool.
- In a large bowl, combine ground beef, bread crumbs, parsley flakes, minced garlic, minced onion, egg, salt and pepper.
- Stir mixture with a wooden spoon until well combined. Use clean hands to roll the mixture into meatballs about 1 ½ inches in size (it should make about 20-24 meatballs).
- Put the olive oil into a skillet and heat over medium-high heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- Drain the excess grease out of the skillet.
- Turn the heat down to medium and Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes.
- Stir in sour cream, heavy cream, salt and pepper and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
- Add the cooked noodle to a 9x13 inch casserole dish.
- Spread the meatballs evenly over the top of the noodles.
- Evenly pour the gravy over the dish.
- Bake at 375 degrees Fahrenheit for 20-25 min or until heated through.
Cup of Yum
Notes
- FRIDGE: Transfer leftovers to an airtight container or wrap the baking dish tightly in plastic wrap or aluminum foil. Then store in the fridge for 2-3 days.
- FREEZER: Leftovers, stored in an airtight container, can be frozen for up to 3 months. For best results, allow to thaw before reheating.
- Keep in mind that the texture of the noodles may change a bit after freezing. And the longer you store this dish in the fridge, the more the noodles will soak up the sauce. Feel free to add a bit broth when reheating to keep the leftovers from being too dry.
Nutrition Information
Calories
639kcal
(32%)
Carbohydrates
46g
(15%)
Protein
27g
(54%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
897mg
(37%)
Potassium
683mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
695IU
(14%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 639
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 897mg | 37% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.