Ingredients
Ground Beef: 1 lb
Breadcrumbs: 1/2 cup
Large Egg: 1, beaten
Onion: 1/2, grated
Ground Nutmeg: 1/4 teaspoon
Garlic Powder: 1/2 teaspoon
Kosher Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon, freshly ground
Olive Oil: 2 tablespoons
Casserole Components:
Beef Broth: 1 cup
Heavy Cream: 1 pint
Worcestershire Sauce: 1 tablespoon
Egg Noodles: 2 1/2 cups
Swiss Cheese: 1 1/2 cups, grated
Kosher Salt and Black Pepper: to taste
Fresh Parsley: chopped, for garnish
Instructions:
Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish.
Combine beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a bowl. Form into 1 1/2 tablespoon-sized meatballs.
Brown the meatballs in olive oil over medium-high heat, then set aside.
Partially cook the noodles in boiling salted water.
Use the same skillet to combine broth, cream, and Worcestershire sauce, stirring in any remaining meatball flavors.
After simmering the sauce for about 10 minutes, layer noodles, meatballs, and sauce in the baking dish. Top with cheese.
Bake until the cheese bubbles, about 20 minutes. Let it rest for 5 minutes before serving.
Enjoy this hearty and comforting bake, a delightful twist on traditional Swedish meatballs!
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