Swedish Meatball Noodle Bake

FOR THE MEATBALLS:1 lb ground beef1/2 cup breadcrumbs1 large egg, beaten1/2 onion, grated1/4 teaspoon ground nutmeg1/2 teaspoon garlic powder1 teaspoon Kosher salt1/2 teaspoon freshly ground black pepper2 tablespoons olive oilFOR THE CASSEROLE:1 cup beef broth1 pint heavy cream1 tablespoon Worcestershire sauce2 1/2 cups egg noodles1 1/2 cups Swiss cheese, gratedKosher salt and freshly ground black pepper, to tasteFresh parsley, chopped, for serving

Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.First make the meatballs:In a large bowl, mix together the beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt and pepper. Scoop mixture out in 1 1/2 tablespoons and roll into balls.Heat olive oil in a large skillet over medium-high heat. Add meat balls and brown on all sides. (They’ll finish cooking in the oven.) Remove to a plate and set aside.While meatballs cook, boil a large pot of salted water and cook noodles 2 minutes less than package calls for.To same skillet that the meatballs were seared in, add broth, heavy cream, and Worcestershire sauce, scraping up any stuck-on bits on the bottom.Let simmer until slightly thicker, about 10 minutes. Season to taste with salt and pepper and remove from heat.Add pasta to baking dish, and nestle meatballs into noodles. Pour sauce evenly over the top and top with cheese.Bake until cheese is melted and bubbly, about 20 minutes. Let sit 5 minutes before serving. Enjoy!

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