Toss together in a big bowl the ground beef, bread crumbs, cheese, chopped garlic clove, salt, pepper, and basil leaves.
Roll the dough into little balls, about one inch in diameter.
Brown and cook the meatballs in the oven for around 15 to 20 minutes.
Prepare the cockles:
Prepare the egg noodles as directed on the box until they reach the al dente texture, then drain and put aside while the meatballs bake.
CONCOCT THE SAUCE:
To begin, heat a large skillet over medium heat and melt the butter. Add chopped onion or garlic and cook until translucent and aromatic.
To make a roux, add flour to the garlic and onions and whisk constantly for one to two minutes.
The sauce will thicken as you mix in beef broth and heavy cream, in that order.
Add the shredded cheddar cheese, grated nutmeg, salt, and pepper and stir until the cheese melts and the sauce reaches the desired consistency.
Making the Casserole:
In a big bowl, combine the cooked egg noodles and meatballs. Carefully pour the combined sauce over the mixture and whisk gently to coat everything.
Place the mixture into a greased baking dish that is 9 inches by 13 inches. Spread it out evenly and then wrap it with foil.
Recipes for Baking:
After 20 to 25 minutes of preheating to 350°F (175°C), the casserole should be hot all the way through and bubbling.
Once you remove the foil, bake it for a further 5 to 10 minutes to gently brown the top.
Serve with a garnish:
Add a garnish of fresh parsley before serving.
