Who among us doesn’t love the Swedish meatball? It’s not so much that the meatball itself is that unique (except maybe the fact that it’s generally seasoned with nutmeg instead of basil and oregano), it’s that it’s usually served in a delicious and creamy sauce. While you might like them served over mashed potatoes, I’m partial to pairing them with egg noodles, myself, and this casserole brings you all of that goodness in one baked dish.
There are three major components to this bake – the meatballs, the noodles, and the sauce. But it all starts with the meatballs, which are a combination of ground beef, breadcrumbs, egg, onion, and a touch of nutmeg.
They’ll finish cooking in the oven, but you brown the meatballs up before nestling them into a bed of tender egg noodles.
And then everything gets covered with a very quick and simple sauce – a mixture of beef broth, heavy cream, and Worcestershire that you simmer briefly on the stove.
A noodle bake just wouldn’t be quite right without a coating of cheese and this one gets a nice blanket of Swiss.
It’s everything a good casserole should be – comforting, hearty, cheesy, creamy. The sauce has a slight tang with a little bit of a beefy flavor but its creaminess is what ultimately makes it so irresistible.
That creaminess goes so well with the nutmeg in the meatballs and the nuttiness in the Swiss. It’s all the comfort and deliciousness of Swedish meatballs a la carte, but baked up in a complete and comforting meal!
For the meatballs:
1 lb ground beef
1/2 cup breadcrumbs
1 large egg, beaten
1/2 onion, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
For the casserole:
1 cup beef broth
1 pint heavy cream
1 tablespoon Worcestershire sauce
2 1/2 cups egg noodles
1 1/2 cups Swiss cheese, grated
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving
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