1 package (26 ounces) frozen meatballs, thawed
8 ounces wide egg noodles
2 tablespoons unsalted butter
¼ cup all-purpose flour
½ cup finely diced onion
1 cup thinly sliced button mushrooms
2 ½ cups beef broth
2 tablespoons Worcestershire sauce
½ cup sour cream
½ cup heavy cream
Salt and pepper, to taste
Instructions:
Set the Stage:
Preheat the oven to 350°F. Cook the egg noodles as per package directions, drain, and set aside.
Sauté the Vegetables:
Melt butter in a skillet over medium heat, adding the onions and mushrooms, and sauté until they soften and adopt a light golden color.
Build the Roux:
Add flour to the vegetables, stirring and cooking for 1-2 minutes.
Create the Sauce:
Gradually introduce the beef broth, ensuring to continually stir to prevent lump formation. Add Worcestershire sauce, and stir until thickened. Subsequently, reduce the heat and incorporate sour cream and heavy cream. Season appropriately.
Meatball Mixture:
Add the meatballs to the sauce, ensuring they’re generously coated. Combine this with the cooked noodles.
Bake to Perfection:
Transfer to a baking dish, spreading evenly, and bake for 20-30 minutes, aiming for a heated-through dish with a slightly golden top.
Cool and Serve:
Allow it to slightly cool post-oven, and garnish with parsley or Parmesan if desired, before serving.
Epicurean Epilogue
Each bite of the Swedish Meatball Noodle Bake whispers tales of family gatherings, nostalgic memories, and the timeless charm of shared meals. More than just flavors and ingredients, it becomes a vessel for creating and recalling cherished moments. So, whether it becomes a new staple in your family gatherings or a dish that comforts in solitary moments, this recipe is bound to be revered and remembered, warming not just your palate, but also your heart.