For Meatballs

2 tbsp olive oil

1 lb ground beef

1 large egg, beaten

½ tsp. Bread loading

½ onion, grade

½ tsp. or 1 teaspoon Kosher Salt

or 1/2 teaspoon freshly ground black pepper

For casserole

2 1/2 cups egg noodles

1 cup of beef stock

1 tablespoon Worcestershire sauce

1-quart heavy cream

1½ cups grated Swiss cheese Cheese

Fresh parsley, chopped, for serving

Kosher salt and freshly ground black pepper to taste

Prepare the oven. Preheat to 375 degrees F. Grease a 9×13-inch skillet with nonstick spray and set aside.

In a large bowl, combine the beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper. Mix well until well blended. Gather 1 1/2 tablespoons of the mixture and roll into a ball. Repeat with the rest of the mixture.

In a large skillet, heat the olive oil over medium-high heat. Dip the meatballs in hot oil and fry until golden brown on all sides. Place the meatballs on a plate and set aside.

Meanwhile, in a large pot of salted boiling water, cook the pasta for 2 minutes less than the packet says.

Add the stock, heavy cream, and Worcestershire sauce to the empty pan and scrape off any browned bits from the bottom of the pan. Let the mixture cook for about 10 minutes until it thickens a bit. Season with salt and pepper. Then remove the pan from the stove.

Add pasta to the prepared casserole and top with meatballs. Pour the sauce evenly over the pasta and meatballs and sprinkle with cheese.

Place in preheated oven and bake until cheese is melted and fluffy, about 20 minutes. After cooking, remove from the oven and let the casserole rest for about 5 minutes.

Serve and enjoy!