Swedish Meatball Noodle Bake (Stampa)
Comforting meatballs, creamy noodles, baked with melted cheese for an easy family meal.
# Ingredienti:
→ Meatballs
01 -
1 lb ground beef (80/20 preferred)
02 -
1/2 cup plain breadcrumbs
03 -
1/3 cup whole milk
04 -
1 large egg
05 -
1/4 cup finely chopped onion
06 -
1/2 tsp garlic powder
07 -
3/4 tsp kosher salt
08 -
1/4 tsp black pepper
→ Pasta
09 -
12 oz wide egg noodles
→ Sauce
10 -
2 tbsp unsalted butter
11 -
2 tbsp all-purpose flour
12 -
2 cups low-sodium beef broth
13 -
3/4 cup full-fat sour cream
14 -
1 tbsp Worcestershire sauce
→ Topping
15 -
1 1/2 cups shredded mozzarella cheese
# Istruzioni:
01 -
In a large mixing bowl, combine breadcrumbs and milk. Let soak for 5 minutes until fully absorbed and paste-like.
02 -
Add ground beef, egg, onion, garlic powder, salt, and pepper to the soaked breadcrumbs. Gently mix by hand until just combined.
03 -
Roll mixture into 1-inch balls and arrange on a lined baking sheet. Bake at 375°F for 15–20 minutes until internal temperature reaches 165°F.
04 -
Boil egg noodles in salted water according to package directions until al dente. Drain thoroughly without rinsing.
05 -
In a skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
06 -
Gradually whisk in beef broth until smooth and thickened. Remove from heat and stir in sour cream and Worcestershire sauce until fully blended.
07 -
Combine noodles, meatballs, and sauce in a large bowl. Transfer to a greased 9x13-inch baking dish and top with mozzarella cheese.
08 -
Bake at 375°F for 20 minutes or until cheese is golden and bubbling. Let rest briefly before serving.
# Note utili:
01 -
The Worcestershire sauce adds savory depth that elevates the flavor beyond traditional Swedish meatballs.
02 -
Letting the meatballs rest before baking improves texture and moisture retention.
03 -
Can be assembled up to a day ahead for easier meal planning.