Danish Meatball And Noodle Casserole
|Wide noodles||8 Ounce (1 Package)|
|Ground beef||1 Pound|
|Onion||1 Small, grated|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄8 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Water||1 1⁄4 Cup (20 tbs)|
|Red cabbage||16 Ounce, drained (1 Can / Jar)|
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.