For the Meatballs:
2 tbsp olive oil
1 pound ground beef
1 large egg, beaten
½ cup breadcrumbs
½ onion, grated
½ tsp garlic powder
¼ tsp ground nutmeg
1 tsp Kosher salt
½ tsp freshly ground black pepper
For the Casserole:
2 ½ cups egg noodles
1 cup beef broth
1 tbsp Worcestershire sauce
1 pint heavy cream
1 ½ cups Swiss cheese, grated
Fresh parsley, chopped (for serving)
Kosher salt and freshly ground black pepper (to taste)
Prepare the Oven: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with nonstick spray and set aside.
Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix until just combined. Form the mixture into 1 ½-inch meatballs.
Cook the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Transfer the browned meatballs to a plate and set aside.
Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles for two minutes less than the package instructions suggest.
Prepare the Sauce: In the now-empty skillet, add the beef broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for about 10 minutes, until slightly thickened. Season with salt and pepper to taste, then remove from heat.
Assemble the Casserole: Add the cooked pasta to the prepared baking dish. Top with the meatballs. Pour the sauce evenly over the pasta and meatballs, then sprinkle with the grated Swiss cheese.
Bake: Place the dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Serve: Once done, remove the casserole from the oven and let it sit for about 5 minutes. Garnish with chopped parsley and serve.
Enjoy this comforting, creamy, and hearty dish!
