Danish Meatball And Noodle Casserole Recipe
This Danish Meatball and Noodles Casserole makes a yummy lunch. You'll surely love to have this saucy noodles and meatball casserole. It is very filling. So just enjoy this for your next meal. Don't forget to share your views about this anish Meatball and Noodles Casserole with me.
Ingredients
1 8-ounce package wide noodles
1 pound ground beef
1 small onion, grated
1/2 cup dried bread crumbs
1/8 teaspoon ground allspice
1/8 teaspoon pepper
1 egg
Salt
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 13 3/4 to 14 1/2-ounce can beef broth
1 1/4 cups water
1 16-ounce can or jar red cabbage, drained
Directions
1. In 6-quart saucepot, prepare noodles as label directs; drain. Return noodles to saucepot; set aside.
2. Meanwhile, in medium-sized bowl, mix ground beef, onion, bread crumbs, allspice, pepper, egg, and 3/4 teaspoon salt. Shape meat mixture into 12 meatballs.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook meatballs until well browned on all sides. With slotted spoon, remove meatballs to large plate. Into drippings in skillet over medium heat, stir flour and 1/4 teaspoon salt until blended; gradually stir in beef broth and water. Cook, stirring, until sauce thickens slightly. Remove 1 cup sauce; set aside.
4. Preheat oven to 350°F. Spoon red cabbage into 12" by 8" baking dish. Toss remaining sauce with noodles; spoon over cabbage. Place meatballs on top of noodles, pressing lightly into mixture; pour reserved sauce over meat balls. Cover dish with foil. Bake 30 minutes or until mixture is hot.
2. Meanwhile, in medium-sized bowl, mix ground beef, onion, bread crumbs, allspice, pepper, egg, and 3/4 teaspoon salt. Shape meat mixture into 12 meatballs.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook meatballs until well browned on all sides. With slotted spoon, remove meatballs to large plate. Into drippings in skillet over medium heat, stir flour and 1/4 teaspoon salt until blended; gradually stir in beef broth and water. Cook, stirring, until sauce thickens slightly. Remove 1 cup sauce; set aside.
4. Preheat oven to 350°F. Spoon red cabbage into 12" by 8" baking dish. Toss remaining sauce with noodles; spoon over cabbage. Place meatballs on top of noodles, pressing lightly into mixture; pour reserved sauce over meat balls. Cover dish with foil. Bake 30 minutes or until mixture is hot.
