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Swedish Meatball Noodle Bake
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Prep Time:
15 minutes
Total Time:
40 minutes
Creamy shallot sauce coats egg noodles and meatballs, baked to bubbly perfection and served with lingonberry jam for a Swedish Meatballs twist. Ready in under an hour, this cozy dish brings comfort to your table.
Ingredients:
  • 12 oz uncooked wide egg noodles
  • 1/2 cup sliced shallots (about 2 medium)
  • 4 tablespoons unsalted butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/4 cup heavy whipping cream
  • Salt and pepper to taste
  • 1 1/2 lb frozen cooked beef meatballs
  • 2 tablespoons chopped fresh parsley leaves
  • Lingonberry jam
Instructions:
  • Preheat oven to 375°F and lightly butter a 13x9-inch (3-quart) baking dish. Meanwhile, bring a 6-quart pot of water to a boil, add egg noodles, and cook for 5 minutes until al dente. Drain and set aside.
  • While the noodles are boiling, sauté the shallots and butter in a 3-quart saucepan for about 3 minutes until the shallots are soft. Add flour to create a roux and cook for 60 seconds. Slowly incorporate the chicken broth, stirring constantly until the mixture is smooth. Bring to a simmer, stirring constantly until thickened. Take off the heat and blend in the whipping cream. Season with salt and pepper to your liking.
  • Combine the noodles, sauce, and meatballs in a baking dish, ensuring everything is well coated. Bake for 20 to 30 minutes until the sauce is bubbling and thickened. Allow it to cool for 10 minutes before serving with parsley and lingonberry jam.

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