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.
PRINTABLE RECIPE:
food52.com/rec...
INGREDIENTS:
Meatballs:
1 pound ground beef
1/2 cup plain Panko bread crumbs
1/3 cup finely chopped onion
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh parsley
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Sauce
3 tablespoons flour
3 tablespoons butter
3 cups beef broth
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon soy sauce
1-2 tablespoons fresh parsley, finely chopped
12 ounces egg noodles, cooked and strained
DIRECTIONS:
Meatballs
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.
Sauce
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.
Add the fresh parsley and mix well.
Serve meatballs and sauce over egg noodles.
MUSIC IN THIS VIDEO PROVIDED BY:
Artist: Nicolai Heidlas
Title: Feeling Free
www.hooksounds.com
7 сен 2024