Servings: 6
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg beaten
- 1/2 onion grated
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- For the Casserole:
- 1 cup beef broth
- 1 pint heavy cream
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups egg noodles
- 1 1/2 cups Swiss cheese grated
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Preheat and Prep:
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Preheat your oven to 375°F.
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Lightly grease a 9×13-inch baking dish with nonstick spray and set it aside.
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Prepare the Meatballs:
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In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix until well combined.
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Scoop about 1 1/2 tablespoons of the mixture and roll into meatballs.
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Cook the Meatballs:
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Heat olive oil in a large skillet over medium-high heat.
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Add the meatballs and brown on all sides. (They will finish cooking in the oven.)
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Remove the meatballs from the skillet and set them aside on a plate.
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Cook the Noodles:
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Meanwhile, boil a large pot of salted water and cook the egg noodles 2 minutes less than the package instructions. Drain and set aside.
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Prepare the Sauce:
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Using the same skillet you browned the meatballs in, pour in the beef broth, heavy cream, and Worcestershire sauce.
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Scrape up any browned bits from the bottom of the skillet.
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Let the sauce simmer until slightly thickened, about 10 minutes.
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Season to taste with salt and pepper.
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Assemble the Casserole:
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Spread the cooked noodles evenly in the prepared baking dish.
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Nestle the meatballs among the noodles.
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Pour the sauce evenly over the dish.
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Sprinkle grated Swiss cheese over the top.
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Bake:
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Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
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Let the casserole rest for 5 minutes before serving.
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Serve:
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Garnish with chopped fresh parsley and enjoy!