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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6-8
Author Notes
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
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Ingredients
- Meatballs
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1 pound
ground beef
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1/2 cup
plain Panko bread crumbs
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1/3 cup
finely chopped onion
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1
egg
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1 teaspoon
salt
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1/4 teaspoon
black pepper
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2 teaspoons
fresh parsley
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1 teaspoon
garlic powder
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1 tablespoon
Worcestershire sauce
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1 tablespoon
olive oil
- Sauce
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3 tablespoons
flour
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3 tablespoons
butter
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3 cups
beef broth
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1 tablespoon
Worcestershire sauce
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1/2 cup
heavy cream
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1 teaspoon
paprika
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1 teaspoon
soy sauce
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1-2 tablespoons
fresh parsley, finely chopped
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12 ounces
egg noodles, cooked and strained
Directions
- Meatballs
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Combine all ingredients ingredients in a large mixing bowl, and mix very well, using your hands in necessary.
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Roll meat mixture into mini meatballs, and place in a deep skillet with 1 tbsp of olive oil.
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Cook the meatballs stirring often for about 6-7 minutes until browned on all sides. Transfer to a dish.
- Sauce
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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.
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Add the broth and bring to a boil as it thickens.
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Add remaining ingredients and keep a light boil going for 2-3 minutes.
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Add the meatballs back in, and cook an additional 2 minutes coating them with sauce.
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Add the fresh parsley and mix well.
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Serve meatballs and sauce over egg noodles.
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WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY
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