Who doesn’t enjoy Swedish meatballs? The meatball is not very different itself, except for being seasoned with nutmeg instead of basil and oregano. What makes it special is the tasty creamy sauce it’s usually served in. While some people enjoy eating them with mashed potatoes, I prefer to have them with egg noodles. This casserole combines all those delicious flavors in one baked dish.
This recipe has three main parts: the meatballs, the noodles, and the sauce. Everything begins with the meatballs, made with ground beef, breadcrumbs, egg, onion, and a bit of nutmeg.
The meatballs will be cooked in the oven, but first, you need to brown them before placing them on a bed of soft egg noodles.
Next, you pour a fast and easy sauce made of beef broth, heavy cream, and Worcestershire sauce over everything, and let it simmer on the stove for a short time.
List of items needed to make a dish.
For the meatballs:
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
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