Swedish Meatball Noodle Bake

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 serving

DIRECTIONS:

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 …