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.
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