If you’re craving a comforting dinner that doesn’t require a sink full of dishes, this Swedish Meatball Casserole is going to be a lifesaver. It has everything you love about classic Swedish meatballs: tender pasta, juicy meatballs, a velvety gravy with that signature hint of warmth, and all those savory flavors baked into one bubbling dish.
It’s the kind of meal that feels like a hug at the end of a long day, simple, hearty, and unbelievably satisfying. Best part? It comes together quickly, bakes in just 25 minutes, and uses ingredients you likely already have on hand.
Simple Step-by-Step Instructions
1. Prep the dish.
Lightly grease a large baking dish and set it aside.
2. Boil the pasta.
Cook your pasta just until al dente. Drain it well and spread it across the bottom of the dish.
3. Add the meatballs.
Scatter frozen, fully cooked meatballs over the pasta. No need to thaw them first.
4. Make the sauce.
Melt butter in a pan and whisk in flour to make a smooth base. Slowly pour in broth and cream, stirring until silky.
Add your seasoning favorites: Worcestershire, Dijon, a small pinch of allspice and nutmeg, plus salt and pepper to taste. Let it gently simmer until slightly thickened.
5. Bring it all together.
Pour the creamy sauce over the pasta and meatballs, making sure everything gets coated.
6. Bake to perfection.
Slide it into the oven and bake uncovered until hot, bubbly, and cozy.
7. Rest and serve.
Let it sit for a few minutes after baking, then finish with a little parsley on top if you’d like.
Notes & Tips
- Choose your pasta wisely: Any short pasta works here rotini, penne, egg noodles… as long as it can hold onto the sauce.
- Add a veggie boost: Peas, sautéed mushrooms, or even spinach stir right in beautifully.
- Assemble ahead: You can build the whole casserole the day before and bake when you’re ready.
- Depth of flavor: A tiny splash of soy sauce adds a richer, more traditional Swedish gravy taste.
Frequently Asked Questions
1. Can I use homemade meatballs?
Absolutely! Just make sure they’re fully cooked before adding them to the casserole.
2. Will regular pasta work instead of rotini?
Yes! anything short and sturdy is perfect. Egg noodles or penne are especially great choices.
3. Can I make this lighter?
You can swap part of the cream for half-and-half, or use turkey meatballs instead of beef.
4. Does the pasta get mushy in the oven?
As long as you cook it to al dente before baking, it keeps its texture nicely.
5. Can I freeze leftovers?
Yes! Let it cool completely, package well, and freeze up to 2 months. Reheat in the oven for best results.
