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1 pound of ground beef
1/2 cup of bread crumbs
1 egg, whisked
1/2 onion, finely chopped.
1/4 teaspoon of nutmeg powder
1/2 teaspoon of powdered garlic
1 teaspoon of coarse salt
1/2 teaspoon of freshly ground black pepper
2 tablespoons of olive oil
For the dish:
1 cup of beef broth
1 pint of thick cream
1 tablespoon of Worcestershire sauce
2 and a half cups of egg noodles
1 and a half cups of grated Swiss cheese
Salt and pepper, to your liking.
Fresh parsley, cut into small pieces, to sprinkle on top.
Getting ready
Heat the oven to 375°F and grease a baking dish that measures 9×13 inches with nonstick spray. Put aside.
First, prepare the meatballs.
In a big bowl, combine the ground beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper. Take a spoonful and shape it into small balls.
Warm olive oil in a big pan on medium-high heat. Put meatballs in a pan and cook until brown on all sides. (They will be ready after baking in the oven.) Take it out of the pan and put it on a plate.
While the meatballs are cooking, boil a big pot of salted water and cook the noodles for 2 minutes less than what the package instructions say.
In the same pan where you cooked the meatballs, pour in broth, cream, and Worcestershire sauce. Stir to loosen any bits stuck to the bottom of the pan.
Let it cook gently until it becomes a bit thicker, for around 10 minutes. Add salt and pepper to taste and take it off the heat.
Put the pasta in the baking dish and place the meatballs among the noodles. Spread the sauce evenly on top and sprinkle with cheese.
Cook until the cheese is melted and bubbly, for approximately 20 minutes. Wait for 5 minutes before serving. Have fun!
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