Best Cheesy Swedish Meatball Bake Recipes

Cheesy Swedish Meatball Noodle Bake image

Provided by barbara lentz

Categories Beef

Time 35m

Number Of Ingredients 18

MEATBALLS
1/2 lb gd beef
1/2 lb gd pork
1 c each panko and parmesan cheese
2 large eggs beaten
salt and pepper
3 Tbsp minced dry onion
1 Tbsp garlic powder
GRAVY
1/2 c each butter and flour
6 c beef broth
1/2 c heavy cream
salt and pepper
NOODLES AND CHEESE
8 oz egg noodles cooked and drained
8 oz gruyere cheese shredded
GARNISH
2 Tbsp fresh parsley chopped

Steps:

1. Mix all ingredients for meatballs together and shape into desired size balls. Brown in a large skillet in a little oil in batches. Set aside.
2. Make a roux with butter and flour. Cook a couple of minutes. Add the beef broth and heavy cream. Bring to a boil to thicken. Add the meatballs and simmer 10 minutes. Season with salt and pepper
3. Spray a baking pan with cooking spray. Preheat oven 350 degrees. Pour cooked noodles in bottom of pan. Top with meatballs and gravy. Sprinkle the cheese on top
4. Bake until cheese is melted and bubbly. About 15 minutes. Garnish with fresh parsley

Cheesy Swedish Meatball Bake image

Provided by Kari Bass

Categories Meatballs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 lb ground pork
2 tablespoons butter, melted
1/4 cup grated onion
1/2 cup panko breadcrumbs
2 large eggs
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 cups cooked egg noodles
1/2 cup gruyere cheese, shredded
1 -2 tablespoon chives
6 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups beef broth, 1/2 cup heavy cream and salt to taste

Steps:

Preheat oven to 375.
In a large bowl, combine ground meats, panko, eggs, melted butter, and seasonings. Roll mixture into balls.
In skillet on medium-high heat, cook meatballs in some olive oil, until browned on all sides. Transfer to a paper towel lined tray and set aside.
In the same skillet, melt butter and whisk in the flour, until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the heavy cream and season with salt and pepper.
Place meatballs in the gravy and simmer for about 3-4 minutes.
Cook egg noodles to al dente and drain. In a baking dish, mix together with meatballs and gravy. Sprinkle with desired amount of shredded Gruyere cheese. Bake at 375° F until slightly golden and bubbling. Garnish with chopped chives or parsley.

Nutrition Facts : Calories 671.2, Fat 48.9, SaturatedFat 22.7, Cholesterol 234, Sodium 350.3, Carbohydrate 20.8, Fiber 1.2, Sugar 1.2, Protein 35.5