This is a classic, and family friendly recipe that is fast and delicious. Mini meatballs drowning in a savory sauce of beef broth, heavy cream, Worcestershire sauce, sprinkled with fresh parsley, and served over egg noodles. —Dash of Amy
plain Panko bread crumbs
finely chopped onion
fresh parsley, finely chopped
egg noodles, cooked and strained
In This Recipe
Combine all ingredients ingredients in a large mixing bowl, and mix very well, using your hands in necessary.
Roll meat mixture into mini meatballs, and place in a deep skillet with 1 tbsp of olive oil.
Cook the meatballs stirring often for about 6-7 minutes until browned on all sides. Transfer to a dish.
Wipe out the pan used for the meatballs with paper towels, and melt the butter, then add the flour stirring until it forms a paste.
Add the broth and bring to a boil as it thickens.
Add remaining ingredients and keep a light boil going for 2-3 minutes.
Add the meatballs back in, and cook an additional 2 minutes coating them with sauce.