Ingredients:

  • 1 lb wide egg noodles
  • 1.5 lbs frozen Swedish meatballs
  • 2 tbsp unsalted butter
  • 2 cups beef stock
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1.5 cups shredded Swiss cheese
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package instructions (Al Dente). Drain and set aside.
  2. Melt butter in a large skillet over medium-high heat. Add the meatballs and sauté until they develop a golden-brown exterior and are heated through. Remove meatballs from the pan and set aside, keeping the browned bits (fond) in the skillet.
  3. In the same skillet, sprinkle in the flour and whisk for 1 minute to cook out the raw taste. Slowly pour in the beef stock, whisking constantly to prevent lumps.
  4. Stir in the heavy cream, Worcestershire sauce, allspice, and nutmeg. Simmer for 3–5 minutes until the sauce thickens into a glossy gravy. Remove from heat and stir in the sour cream until smooth.
  5. Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, combine the undercooked noodles and the creamy sauce, tossing until every noodle is coated. Fold in the browned meatballs.
  6. Top evenly with shredded Swiss cheese.
  7. Bake for 15–20 minutes, or until the cheese is melted, bubbling, and exhibits small golden-brown spots. Garnish with fresh parsley immediately after removing from the oven.