After the first bite, my husband looked at me and said, “No matter what this is, WE’RE keeping it!” I immediately printed the recipe like a treasure and framed it.

Preparation

Preheat the oven to 375°F and grease a 9×13-inch baking dish with non-stick spray. Set aside.
Start by preparing the meatballs.
In a large bowl, combine ground beef, breadcrumbs, egg, onion, nutmeg, garlic powder, salt, and pepper. Take a spoonful of the mixture and form small balls.
Heat olive oil in a large skillet over medium-high heat.
Place the meatballs in the pan and brown them on all sides (they will finish cooking in the oven). Once browned, remove them from the pan and set them on a plate.

While the meatballs are cooking, bring a large pot of salted water to a boil and cook the noodles 2 minutes less than the package instructions.
Pour the broth, cream, and

Worcestershire sauce into the same pan you used to cook the meatballs.
Stir to release any bits stuck to the bottom of the pan.
Let it simmer for about 10 minutes until it thickens slightly.
Season with salt and pepper to taste, then remove from heat.