🍝 Meatballs and Noodles
A cozy, hearty dinner with tender meatballs, egg noodles, and a rich, savory gravy. Perfect for a simple family meal.
Ingredients
For the Meatballs
1 lb (450 g) ground beef
½ lb (225 g) ground pork
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tbsp finely chopped onion
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp olive oil, for browning
For the Noodles and Sauce
12 oz (340 g) wide egg noodles
3 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
3 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp Italian seasoning
½ cup heavy cream or sour cream
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Instructions
Make the meatballs:
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until just combined.
Shape:
Roll the mixture into small meatballs, about 1½ inches in diameter. You should get approximately 24–28 meatballs.
Brown the meatballs:
Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown on all sides, about 6–8 minutes total. They don’t need to be completely cooked through yet. Transfer to a plate.
Cook the noodles:
Meanwhile, cook the egg noodles according to the package directions until just tender. Drain, reserving about ½ cup of the pasta water.
Make the gravy:
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
Thicken the sauce:
Sprinkle in the flour and whisk constantly for about 1 minute. Slowly pour in the beef broth, whisking to prevent lumps.
Season:
Stir in Worcestershire sauce, Dijon mustard, and Italian seasoning. Bring the sauce to a gentle simmer.
Finish the meatballs:
Return the meatballs to the skillet. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through and the sauce has thickened.
Add the cream:
Reduce the heat to low and stir in the heavy cream. If using sour cream, temper it first with a few spoonfuls of hot sauce, then stir it into the skillet. Season with salt and pepper.
Combine:
Add the cooked noodles to the skillet and gently toss everything together. If the sauce is too thick, add a splash of reserved pasta water.
Serve:
Sprinkle with fresh parsley and extra Parmesan if desired.
