Swedish Meatball Noodle Bake Recipes

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

SWEDISH MEATBALL CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart round casserole with no-stick cooking spray. Set aside.
• Cook noodles according to package directions. Drain.
• Melt butter in 10-inch skillet until sizzling; add mushrooms. Cook, stirring occasionally, 5-6 minutes or until softened.
• Combine water and gravy mix in 3-quart saucepan. Cook over medium heat 3-5 minutes or until mixture comes to a boil and is thickened. Remove from heat; stir in sour cream and nutmeg. Add cooked egg noodles, mushrooms, meatballs and parsley; gently stir to coat.
• Spoon noodle mixture into prepared casserole. Bake 30-40 minutes or until heated through.

SWEDISH MEATBALL NOODLE BAKE

Steps:

• Heat oven to 375°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside. Heat 6-quart pot of water to boiling; add egg noodles, and cook 5 minutes. Noodles should still be firm through the middle. Drain, and set aside.
• While noodles are boiling, cook shallots and butter in 3-quart saucepan about 3 minutes, stirring occasionally, until shallots are soft. Stir in flour to make a roux; cook 60 seconds. Gradually stir in chicken broth, stirring constantly, until mixture is smooth and all stock is mixed in. Heat to simmering, stirring constantly, until thickened. Remove from heat; stir in whipping cream. Season with salt and pepper to taste.
• In baking dish, mix noodles, sauce and meatballs, coating well. Bake 20 to 30 minutes or until sauce is bubbling and thickened. Cool 10 minutes; serve with parsley and lingonberry jam.

SWEDISH TURKEY MEATBALLS WITH NOODLES

Steps:

• In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and allspice. Crumble turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a large saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.,

SWEDISH MEATBALLS ALFREDO

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

CHEESY SWEDISH MEATBALL BAKE

Steps:

• Preheat oven to 375.
• In a large bowl, combine ground meats, panko, eggs, melted butter, and seasonings. Roll mixture into balls.
• In skillet on medium-high heat, cook meatballs in some olive oil, until browned on all sides. Transfer to a paper towel lined tray and set aside.
• In the same skillet, melt butter and whisk in the flour, until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the heavy cream and season with salt and pepper.
• Place meatballs in the gravy and simmer for about 3-4 minutes.
• Cook egg noodles to al dente and drain. In a baking dish, mix together with meatballs and gravy. Sprinkle with desired amount of shredded Gruyere cheese. Bake at 375° F until slightly golden and bubbling. Garnish with chopped chives or parsley.

ONE-POT SWEDISH MEATBALLS WITH EGG NOODLES

Steps:

• In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

MOM'S SWEDISH MEATBALLS OVER NOODLES RECIPE - (4.5/5)

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan. For gravy, stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.