Here’s a complete recipe for a Swedish Meatball Noodle Bake—comfort food at its finest!
Ingredients:
For the Meatballs:
- 1 lb (450 g) ground beef (or mix beef & pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1/4 tsp allspice (optional)
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or sour cream for a tangy twist)
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
For the Noodles:
- 8 oz (225 g) egg noodles (or pasta of choice)
- Optional: 1/2 cup grated cheese for topping
Instructions:
- Cook the noodles:
Boil egg noodles according to package instructions. Drain and set aside. - Make the meatballs:
- In a bowl, combine ground meat, breadcrumbs, milk, chopped onion, egg, salt, pepper, and spices.
- Shape into small bite-sized meatballs.
- In a skillet over medium heat, cook meatballs until browned on all sides but not fully cooked through. Set aside.
- Prepare the sauce:
- In the same skillet, melt butter.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in beef broth, then add cream and Worcestershire sauce.
- Simmer until thickened, about 3–5 minutes. Season with salt and pepper.
- Combine everything:
- Preheat oven to 350°F (175°C).
- In a large baking dish, mix cooked noodles, meatballs, and sauce until evenly coated.
- Optional: sprinkle cheese on top.
- Bake:
Bake for 20–25 minutes, or until bubbly and golden on top. - Serve:
Garnish with fresh parsley if desired, and enjoy warm.
✅ Tips:
- You can make this ahead and refrigerate it—bake it straight from the fridge, adding a few extra minutes.
- For extra flavor, brown the meatballs fully before baking.
If you want, I can also make a shortcut one-pan version that’s quicker but still creamy and delicious. Do you want me to do that?
Related Posts:
