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- Beef Broth: 1 cup
- Heavy Cream: 1 pint
- Worcestershire Sauce: 1 tablespoon
- Egg Noodles: 2 1/2 cups
- Swiss Cheese: 1 1/2 cups, grated
- Kosher Salt and Black Pepper: to taste
- Fresh Parsley: chopped, for garnish
Instructions:
- Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish.
- Combine beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a bowl. Form into 1 1/2 tablespoon-sized meatballs.
- Brown the meatballs in olive oil over medium-high heat, then set aside.
- Partially cook the noodles in boiling salted water.
- Use the same skillet to combine broth, cream, and Worcestershire sauce, stirring in any remaining meatball flavors.
- After simmering the sauce for about 10 minutes, layer noodles, meatballs, and sauce in the baking dish. Top with cheese.
- Bake until the cheese bubbles, about 20 minutes. Let it rest for 5 minutes before serving.
Enjoy this hearty and comforting bake, a delightful twist on traditional Swedish meatballs!
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