Ingredients:
1 lb ground beef (or ground turkey for a lighter option)
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp nutmeg
Salt and pepper to taste
8 oz (about 2 cups) egg noodles (uncooked)
2 tbsp butter
2 cups beef broth
1 cup heavy cream
1 tbsp all-purpose flour
1 cup shredded mozzarella cheese
1/4 cup chopped parsley (optional, for garnish)
Directions:
Make the Meatballs: In a large bowl, mix the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Form into small meatballs.
Heat a large skillet over medium heat and add the butter. Cook the meatballs, turning occasionally, 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. Drain and set aside.
Make the Sauce: In the same skillet, sprinkle in the flour and whisk for 1 minute. Gradually add the beef broth, stirring constantly to avoid lumps. Add the heavy cream and cook until the sauce thickens. Season with additional salt and pepper if needed.
Preheat the oven to 375°F.
Assemble the Casserole: In a greased 9×13-inch baking dish, combine the cooked pasta, meatballs, and creamy sauce. Sprinkle the mozzarella cheese evenly over the top.
Bake for 20 minutes, or until the cheese is bubbly and golden.
Garnish with chopped parsley before serving, if desired.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 550 per serving
Servings: 6