Swedish Meatball Noodle Casserole (Print Version)
# Ingredients:
→ Meatballs
01 -
1 lb ground beef
02 -
1/2 cup breadcrumbs
03 -
1 large egg, beaten
04 -
1/2 onion, grated
05 -
1/4 teaspoon ground nutmeg
06 -
1/2 teaspoon garlic powder
07 -
1 teaspoon Kosher salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 tablespoons olive oil
→ Casserole
10 -
1 cup beef broth
11 -
1 pint heavy cream
12 -
1 tablespoon Worcestershire sauce
13 -
2 1/2 cups egg noodles
14 -
1 1/2 cups Swiss cheese, grated
15 -
Kosher salt, to taste
16 -
Freshly ground black pepper, to taste
17 -
Fresh parsley, chopped, for serving
# Instructions:
01 -
Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
02 -
In a large bowl, mix together the ground beef, breadcrumbs, egg, onion, nutmeg, garlic powder, Kosher salt, and black pepper. Scoop 1 1/2 tablespoons of the mixture and roll into balls.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides. Transfer meatballs to a plate and set aside.
04 -
Bring a large pot of salted water to a boil. Cook egg noodles for 2 minutes less than the package instructions. Drain and set aside.
05 -
In the same skillet used for the meatballs, add beef broth, heavy cream, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste.
06 -
Arrange the cooked noodles in the prepared baking dish. Nestle the cooked meatballs into the noodles. Pour the sauce evenly over the top and sprinkle with grated Swiss cheese.
07 -
Bake in the oven until the cheese is melted and bubbly, about 20 minutes. Let rest for 5 minutes before serving. Garnish with chopped parsley before serving.