Ingredients:
For the meatballs:
1 pound (450g) ground beef
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 egg, beaten
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
For the sauce and pasta:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
12 ounces (340g) egg noodles
1 cup shredded Swiss cheese
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the meatballs:In a large bowl, combine ground beef, breadcrumbs, chopped onion, beaten egg, ground allspice, ground nutmeg, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter.
In a large skillet over medium heat, cook the meatballs until browned on all sides and cooked through. Remove and set aside.
Cook the pasta:While the meatballs are cooking, boil the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the sauce:In the same skillet used for the meatballs, melt the butter over medium heat.
Stir in the flour to create a roux, cooking for about 1-2 minutes until lightly browned.
Gradually whisk in the beef broth until smooth.
Add the heavy cream and Worcestershire sauce, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
Combine and bake:Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked egg noodles, meatballs, and sauce. Toss gently to coat evenly.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle the shredded Swiss cheese over the top.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Serve:Remove from the oven and let it rest for a few minutes.
Garnish with freshly chopped parsley before serving. Enjoy!
Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6 Calories per Serving: Approximately 550 kcal