IKEA Style Swedish Meatballs and Egg Noodles (Freezer Friendly)

Written by Published on in Freezer Friendly, Main Dish
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These meatballs are delicious and this weeknight freezer meal comes together fast!

Ingredients and Variations

Ingredients: Egg Noodles, Ground beef, Worcestershire sauce, dried onions, garlic powder, onion powder, fresh parsley, egg, bread crumbs, whole milk, heavy cream, Kitchen Boquet, beef bouillon, salt and pepper.

Variations: Ground venison, bison or other meat can be used instead of beef. Squash or rice can replace noodles for special diets.

IKEA Style Swedish Meatballs and Egg Noodles (Freezer Friendly)
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IKEA Style Swedish Meatballs and Egg Noodles (Freezer Friendly)

5 from 1 vote
Recipe by Jeni Gough
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb 1 egg noodles cooked per pkg instructions

  • 1 lb 1 ground beef

  • 1 tsp 1 garlic powder

  • 3 tsp 3 onion powder

  • 2 tbsp 2 Worcestershire sauce

  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 2 tbsp 2 fresh parsley, chopped and divided

  • 1/2 cup 1/2 panko bread crumbs, unseasoned

  • 1 1 large egg

  • 1/4 cup 1/4 whole milk

  • 1 tbsp 1 dried onions

  • 2 cups 2 beef broth

  • 1/2 – 3/4 cup 1/2 – 3/4 heavy cream

  • 3 tbsp 3 butter, divided

  • 2 tbsp 2 all purpose flour

  • 1 tsp 1 Kitchen Boquet browning sauce

Directions

  • Meatballs: Mix together – beef, egg, bread crumbs, milk, 1 tbsp Worcestershire sauce, 1 1/2 tsp onion powder, garlic powder, dried onions and 1 tablespoon of parsley. form into 2-inch round meatballs. Bake on an ungreased cookie sheet lined with parchment paper. 350° for 20 minutes or until just cooked through.
  • Gravy: Whisk butter and flour together in pan on medium heat and cook roux for 3 minutes until it starts to brown, whisk in beef broth and 1 1/2 tsp onion powder, 1 tablespoon Worcestershire sauce and Kitchen Boquet, cook until it thickens, add heavy cream and salt and pepper to taste.
  • Noodles: Cook according to package instructions, drain and add 1 tablespoon of butter, stir until melted and coats all of pasta, put into the bottom of a 9 x 13 freezer safe baking dish, layer meatballs on top and poor gravy over the entire thing. S[rinkle the remaining fresh parsley over the top. Cover with foil, label and freeze.
  • To Prepare: Pull out of the freezer the night before and refrigerate, bake covered at 350° for 20 minutes, uncover and bake an additional 15 minutes. or from frozen state, bake covered for 45 minutes, uncover and bake another 15 minutes.

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