Swedish Meatball Noodle Bake
Cindy Rahe
Created May 11, 2017
Egg noodles and meatballs are cloaked in a creamy shallot sauce, baked until bubbly, and served with lingonberry jam for a twist on Swedish Meatballs. Bonus: This home-style dish is on the table in less than an hour.
Swedish Meatball Noodle Bake
- Prep Time 15 min
- Total 40 min
- Servings 8
- Ingredients 10
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2While 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.
-
Step3In 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.
Nutrition
470
Calories
22g
Total Fat
24g
Protein
43g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 200
- Total Fat
- 22g
- 35%
- Saturated Fat
- 10g
- 51%
- Trans Fat
- 1g
- Cholesterol
- 140mg
- 47%
- Sodium
- 900mg
- 38%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 4g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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