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Swedish Meatball Noodle Bake

Swedish Meatball Noodle Bake
  • Prep 15 min
  • Total 40 min
  • Servings 8

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. ...MORE+ LESS-


oz uncooked wide egg noodles
cup sliced shallots (about 2 medium)
tablespoons unsalted butter
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth
cup heavy whipping cream
Salt and pepper to taste
1 1/2
lb frozen cooked beef meatballs
tablespoons chopped fresh parsley leaves
Lingonberry jam


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  • 1
    Heat 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.
  • 2
    While 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.
  • 3
    In 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.

Expert Tips

  • Can’t find lingonberry jam? Cranberry sauce makes a fine substitute.
  • If you don’t have shallots, 1/2 cup yellow onion sliced into half moons works just as well.

Nutrition Information

No nutrition information available for this recipe

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