Creamy Meatball & Swiss Noodle Bake
Ingredients
For the Meatballs:
1 lb ground beef
½ cup breadcrumbs
1 egg, beaten
½ onion, finely chopped
¼ teaspoon ground nutmeg
½ teaspoon garlic powder
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil (for frying)
For the Dish:
1 cup beef broth
1 pint (2 cups) heavy cream
1 tablespoon Worcestershire sauce
2½ cups egg noodles
1½ cups shredded Swiss cheese
Salt and pepper to taste
Fresh parsley, finely chopped (for garnish)
Instructions
1️⃣ Prepare the Meatballs
In a large bowl, combine ground beef, breadcrumbs, beaten egg, chopped onion, nutmeg, garlic powder, salt, and pepper.
Mix gently until just combined (don’t overmix or they’ll be tough).
Roll into small meatballs (about 1–1½ inches in diameter).
2️⃣ Brown the Meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches (don’t overcrowd).
Brown on all sides, about 6–8 minutes total.
Remove and set aside (they don’t need to be fully cooked yet—they’ll finish in the oven).
3️⃣ Cook the Noodles
Bring a pot of salted water to a boil.
Cook egg noodles until just al dente (about 1 minute less than package instructions).
Drain and set aside.
4️⃣ Make the Creamy Sauce
In the same skillet (don’t wipe it out—those browned bits add flavor!), pour in beef broth.
Scrape the bottom of the pan to deglaze.
Stir in heavy cream and Worcestershire sauce.
Simmer for 5–7 minutes until slightly thickened.
Season with salt and pepper to taste.
5️⃣ Assemble the Bake
Preheat oven to 375°F (190°C).
In a large baking dish, combine:
Cooked noodles
Meatballs
Cream sauce
Stir gently to coat everything evenly.
Sprinkle shredded Swiss cheese evenly over the top.
6️⃣ Bake
Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted and lightly golden.
7️⃣ Garnish & Serve
Sprinkle with freshly chopped parsley before serving.
Serve hot and enjoy!
Serving Suggestions
Steamed green beans
Roasted broccoli
Simple cucumber salad
Garlic bread
Tips
For extra richness, add 1 tablespoon butter to the sauce.
Want deeper flavor? Add sautéed mushrooms.
You can substitute mozzarella or Gruyère if Swiss isn’t available.
