Ingredients

• 1 large egg
• 0.25 cups bread crumbs
• 0.25 cups onion
• 2 tablespoons milk
• 0.5 teaspoons kosher salt
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground allspice
• 0.13 teaspoons cayenne pepper
• 1 pound 85% lean ground beef
• 1 tablespoon olive oil
• 8 ounces bowtie pasta
• 2.5 cups beef broth
• 1 cup whipping cream
• 4 teaspoons orcestershire sauce
• 1 cup shredded Gruyere cheese
• 1 tablespoon fresh dill
• lemon wedges for serving

Instructions

1. 1 Gather all ingredients. Grease a 7x11-inch baking dish.
2. 2 Lightly beat egg in a medium bowl. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix well. Shape 1 1/2 tablespoon portions of the mixture into meatballs.
3. 3 Heat oil in a 12-inch skillet over medium-high heat. Add meatballs and brown on all sides, about 8 minutes. They won't be done at this point, but will get done as they bake.
4. 4 Meanwhile, cook pasta according to package directions. Drain and add to the prepared baking dish. Nestle meatballs atop the pasta.
5. 5 Preheat the oven to 375 degrees (190 degrees C).
6. 6 Pour beef broth into the same skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour in whipping cream and Worcestershire sauce to and bring to a boil. Reduce heat to medium and simmer until sauce has slightly thickened and reduced to 2 1/2 cups, 6 to 8 minutes.
7. 7 Pour sauce over meatballs and pasta in the baking dish. Cover dish with foil.
8. 8 Bake in the preheated oven until hot and bubbly, 20 minutes.
9. 9 Uncover and sprinkle with cheese. Bake, uncovered until cheese melts, 3 to 5 minutes. Garnish with dill. Squeeze lemon wedge over the dish.

Nutrition per serving