Instructions
Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, nutmeg, salt, and pepper. Mix until well combined. Form the mixture into 1½-tablespoon-sized meatballs.
Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides. They will finish cooking in the oven. Remove the meatballs from the skillet and set them aside on a plate.
Cook the Noodles: Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook 2 minutes less than the package instructions. Drain and set aside.
Prepare the Sauce: Using the same skillet, add beef broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom of the skillet. Let the sauce simmer until slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Assemble the Casserole: Spread the cooked noodles evenly in the prepared baking dish. Nestle the meatballs among the noodles. Pour the sauce evenly over the dish. Sprinkle grated Swiss cheese over the top.
Bake: Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes. Let the casserole rest for 5 minutes before serving.
Serve: Garnish with chopped fresh parsley and enjoy!
Storage Tips
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven, adding a splash of milk or broth to maintain creaminess.
Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
Meatballs: Substitute ground beef with turkey, chicken, or plant-based options for a lighter twist.
Noodles: Use penne, rotini, or another pasta shape in place of egg noodles.
Cheese: Try mozzarella, Gruyère, or a sprinkle of Parmesan for added depth.
Sauce: For a creamier bake, mix in a splash of heavy cream or sour cream to the sauce.
Veggies: Add sautéed mushrooms, spinach, or peas to sneak in some veggies.
