Who among us doesn’t love the Swedish meatball? It’s not so much that the meatball itself is that unique (except maybe the fact that it’s generally seasoned with nutmeg instead of basil and oregano), it’s that it’s usually served in a delicious and creamy sauce. While you might like them served over mashed potatoes, I’m partial to pairing them with egg noodles, myself, and this casserole brings you all of that goodness in one baked dish.
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
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.