Danish Meatball-Noodle Casserole
Source of Recipe
Good Housekeeping 1981
Recipe Introduction
Time: about 1 1/4 hours- Servings 6
List of Ingredients
1 8-ounce package wide noodes
1 pound grund beef
1 small onion, grated
1/2 cup dried bread crumbs
1/8 tespoon ground allspice
1/8 teaspoon pepper
1 egg
salt
3 tablespoon butter or margarine
1/4 cup all-purpose flour
1 13 3/4- or 14 1/2-ounce can beef broth
1 1/4 cups water
1 16-ounce jar red cabbage, drainedRecipe
1. In 6-quart saucepot, prepare noodles as label directs; drain. Return noodles to saucepot; set aside. Meanwhile, in medium bowl, mix ground beef, onion, bread crumbs, allspice, pepper, egg, and 3/4 teaspoon salt. Shape into 12 meatballs.
2. In 12-inch skillet over medum-high heat, in hot butter or margarine, cook meatballs until well browned on all sides. With slotted spooon, 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 is thickened. Remove 1 cup sauce; set aside.
3. Preheat oven to 350 degrees. 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 meatballs. Cover dish with foil. Bake 30 minutes or until mixture is hot.
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