After the first bite, my husband looked at me and said, “No matter what this is, WE’RE keeping it!” I immediately printed the recipe like a treasure and framed it.

 

Ingredients:
For the Meatballs:

1 pound ground beef

1/2 cup breadcrumbs

1 egg, beaten

1/2 onion, finely chopped

1/4 teaspoon nutmeg

1/2 teaspoon garlic powder

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

For the Dish:

1 cup beef broth

1 pint heavy cream

1 tablespoon Worcestershire sauce

2 ½ cups egg noodles

1 ½ cups grated Swiss cheese

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Preparation

Preparation
Preheat the oven to 375°F and grease a 9×13-inch baking dish with non-stick spray. Set aside.
Start by preparing the meatballs.
In a large bowl, combine ground beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper. Take a spoonful of the mixture and form small balls.
Heat olive oil in a large skillet over medium-high heat.
Place the meatballs in the pan and brown them on all sides (they will finish cooking in the oven). Once browned, remove them from the pan and set them on a plate.

While the meatballs are cooking, bring a large pot of salted water to a boil and cook the noodles 2 minutes less than the package instructions.
Pour the broth, cream, and Worcestershire sauce into the same pan you used to cook the meatballs.
Stir to release any bits stuck to the bottom of the pan.
Let it simmer for about 10 minutes until it thickens slightly.
Season with salt and pepper to taste, then remove from heat.