SWEDISH MEATBALL NOODLE BAKE

Swedish Meatball Noodle Bake

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped

For the Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Noodle Bake:

• 12 ounces egg noodles
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the Meatballs:
   • Mix Ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, milk, egg, minced garlic, salt, pepper, allspice, nutmeg, and parsley. Mix until well combined.
   • Shape Meatballs: Use your hands to shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
   • Bake: Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and slightly browned. Remove from the oven and set aside.
3. Cook the Noodles:
   • Boil Noodles: While the meatballs are baking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
4. Prepare the Sauce:
   • Make the Roux: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2-3 minutes, until the mixture is golden and bubbly.
   • Add Broth and Cream: Gradually add the beef broth, whisking continuously to prevent lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
   • Season: Stir in the heavy cream, Worcestershire sauce, Dijon mustard, and salt and pepper to taste. Let the sauce simmer for another 2-3 minutes until well combined and thickened.
5. Assemble the Noodle Bake:
   • Combine Noodles and Sauce: In a large mixing bowl, combine the cooked egg noodles and the sauce. Toss to coat the noodles evenly.
   • Layer in Baking Dish: Spread half of the noodle mixture in the bottom of the prepared baking dish. Arrange the meatballs evenly over the noodles. Top with the remaining noodle mixture.
   • Add Cheese: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
6. Bake:
   • Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Uncover and Bake: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
7. Serve:
   • Garnish: Remove the noodle bake from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley.
   • Serve: Serve the Swedish Meatball Noodle Bake hot, straight from the baking dish. Enjoy with a side of green salad or steamed vegetables.

Tips:

• Meatball Variations: For a different flavor, you can substitute ground turkey or chicken for the beef and pork in the meatballs.
• Make Ahead: You can prepare the meatballs and sauce a day ahead. Store them in the refrigerator and assemble the noodle bake just before baking.
• Freezing: This dish freezes well. Assemble the bake but do not add the cheese. Cover tightly and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, add the cheese, and bake as directed.

Enjoy your hearty and comforting Swedish Meatball Noodle Bake!