Set the oven to 375 degrees F. Coat a 9 x 13-inch baking dish using nonstick spray and set aside.

To make the meatballs, combine the beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper until just mixed. Then, scoop the mixture out to about 1 1/2 tbsp and shape it into balls.

In a big skillet over medium-high, heat the olive oil. Once the oil is hot, sear all sides of the meatballs until browned. After that, put the meatballs it on a dish and set it aside.

Cook the noodles in a large pot with salted boiling water for a minute less than the package directions.

Pour the broth into the same skillet you seared the meatballs. Add the heavy cream and Worcestershire sauce. Deglaze the skillet, scraping the browned bits from the bottom.

Allow the sauce to simmer for 10 minutes or so until a little thickened. To taste, season with salt and pepper. Then, take the skillet off the heat.

To the greased baking dish, add the pasta and top with the seared meatballs. On top, evenly pour the sauce and sprinkle with cheese.

Place in the preheated oven for about 20 minutes until the cheese is bubbly and has melted. Allow the Swedish Meatball Noodle Bake to sit for about 5 minutes, then serve. Enjoy!