Preheat the oven to 375⁰ F. Using a nonstick spray, grease a 9 x 13-inch baking dish and set aside.

Place the ground beef, bread crumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Mix well until just combined. Scoop and roll 1 ½ tablespoons of the mixture into a ball. Repeat with the remaining mixture.

In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the meatballs and cook until all sides are browned. To a plate, transfer the meatballs and set aside.

In the meantime, cook the noodles in a large pot of salted boiling water for two minutes less than the package directions.

Add the broth, heavy cream, and Worcestershire sauce to the now-empty skillet and scrape up any browned bits on the bottom of the pan. Allow the mixture to simmer for about 10 minutes until a little thickened. To taste, season with salt and pepper. Then, take the skillet off the heat.

Into the prepared baking dish, add the pasta and top with meatballs. Over the pasta and meatballs, evenly pour the sauce and sprinkle with cheese.

Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Remove from the oven when done and allow the casserole to sit for about 5 minutes. Garnish, salt and pepper to taste.