Step 1: Prep the Oven
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
Step 2: Make the Meatball Mixture
In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, garlic powder, nutmeg, salt, and pepper. Mix gently until just combined. Scoop and roll about 1½ tablespoons of mixture into meatballs.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (they don’t need to cook through). Transfer to a plate and set aside.
Step 4: Cook the Noodles
Cook the egg noodles in salted boiling water for 2 minutes less than the package instructions (al dente). Drain and set aside.
Step 5: Prepare the Sauce
In the now-empty skillet, add beef broth, heavy cream, and Worcestershire sauce, scraping up any browned bits. Simmer for about 10 minutes until slightly thickened. Season with salt and pepper, then remove from heat.
Step 6: Assemble and Bake
In the prepared baking dish, layer the noodles and place the browned meatballs on top. Pour the sauce evenly over the noodles and meatballs. Sprinkle with grated Swiss cheese. Bake for about 20 minutes, or until the cheese is melted and bubbly.
Step 7: Serve
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
