Ingredients
- 1 lb Swedish-style meatballs (homemade or frozen, fully cooked)
- 12 oz egg noodles
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or sour cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella or Swiss cheese
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook egg noodles until al dente according to package instructions. Drain and set aside.
- In a saucepan, melt butter and whisk in flour to form a roux. Cook for 1–2 minutes.
- Gradually whisk in beef broth, then add cream, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Simmer until thick and creamy.
- Mix noodles with the sauce and half the cheese. Pour into the baking dish.
- Top with cooked meatballs and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden. Let rest before serving.
- Garnish with chopped parsley if desired.
Notes
- Use turkey or vegetarian meatballs for a lighter version.
- Add sautéed mushrooms or peas for extra veggies.
- Try Gruyère or fontina instead of mozzarella for more flavor.
- Reheat in oven or microwave with a splash of broth if needed.
- Freeze unbaked for up to 2 months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 530
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
