Description
A hearty and comforting dish combining Swedish meatballs with egg noodles in a creamy sauce.
Ingredients
- 1 lb frozen Swedish meatballs
- 8 oz egg noodles
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp butter
- 1 tbsp flour
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 375°F.
- Cook egg noodles according to package directions. Drain and set aside.
- In a skillet, melt butter over medium heat. Whisk in flour to make a roux.
- Gradually add beef broth, stirring constantly until thickened.
- Stir in heavy cream, Worcestershire sauce, garlic powder, onion powder, and black pepper.
- Add frozen meatballs and simmer for 5 minutes.
- Combine cooked noodles with meatball mixture in a baking dish.
- Bake for 20 minutes until bubbly.
- Sprinkle with parsley before serving.
Notes
- You can use homemade meatballs instead of frozen.
- Leftovers keep well refrigerated for 3 days.
- For a thicker sauce, add more flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Swedish-American