This Swedish Meatball Noodle Bake is the epitome of comfort and convenience. It\u2019s the perfect solution for those busy weeknights when you crave something hearty yet easy to prepare. And the best part? It\u2019s a one-pot wonder, meaning clean-up will be a breeze.<\/p>\n
The meatballs in this dish are incredibly flavorful and tender, and the noodles soak up all the goodness of the creamy sauce. It\u2019s a combination that will leave everyone at the table satisfied and content.<\/p>\n
8 ounce package uncooked wide egg noodles<\/p>\n
2 Tablespoons unsalted butter<\/p>\n
\u00bd cup finely diced onion<\/p>\n
1 cup button mushrooms sliced thinly<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
2 \u00bd cups beef broth<\/p>\n
2 Tablespoons Worcestershire sauce<\/p>\n
\u00bd cup sour cream<\/p>\n
\u00bd cup heavy cream<\/p>\n
Salt to taste<\/p>\n
Pepper to taste<\/p>\n
26 ounce package frozen meatballs thawed<\/p>\n
Fresh parsley for serving optional<\/p>\n
Cook noodles until al dente. Drain and set aside.
\nPreheat oven to 350F. Spray a 13\u00d79-inch baking dish with cooking spray.
\nIn a saucepan, melt butter.
\nCook the onions and mushrooms until tender, approximately 3-5 minutes.
\nMix in flour and cook for one minute. Slowly whisk in the beef broth and Worcestershire sauce. Heat to simmer and cook until thickened.
\nReduce heat to low and add heavy cream and sour milk. Season the dish with salt and pepper.
\nAdd the noodles, sauce, and meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce has thickened and bubbling.
\nIf desired, garnish with fresh chopped parsley.<\/p>\n\n