Cook Once, Eat All Week – Swedish Meatball Bake
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This meatball noodle bake is served with lingonberry jam, which is very common in Scandinavia. If you can’t find it, or if you’re not a fan of lingonberry, you can serve this with cranberry sauce instead.
I love making a double batch of this bake – I think it’s even better when reheated the next day! Although I have to say whenever I make this, everyone goes for seconds and thirds so I’m lucky if there are leftovers at all… If you want to make this even more delicious, you can make your own meatballs from scratch. But don’t be too hard on yourself! This is incredibly tasty with the store-bought meatballs, too!
Ingredients
12 oz uncooked wide egg noodles (or your favorite kind of pasta)
1/2 cup sliced shallots
4 tablespoons Land O’ Lakes unsalted butter
1/4 cup Gold Medal flour
1 carton (32 oz) chicken broth
1/4 cup Borden 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:
Heat oven to 375 degrees. Spray a 13×9-inch baking dish with cooking spray, set aside.
Cook the egg noodles al dente according to package directions. Noodles should still be firm through the middle. Drain, and set aside.
In the meantime, cook shallots and butter in 3-quart saucepan about 3 minutes, until shallots are soft. Add flour and stir to make a roux; cook for 1 minute. 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.
Combine noodles, sauce and meatballs, in the prepared baking dish, coating well. Bake in the preheated oven for 20 to 30 minutes or until sauce is bubbling and thickened. Serve with lingonberry jam.
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Quick tip: Instead of shallots you can use 1/2 cup of yellow onion slices.