Whether for "dinner" or "supper" or "lunch," This easy one-pot meal is a keeper. I had thawed hamburger in the fridge. So I threw the recipe together Tuesday morning after helping move cattle and had it ready to go quickly and easily. I served it with a green salad, and it was an easy meal after a busy morning.
The meatballs have less moisture than my regular recipe. But the denser quality keeps them together while you're stirring the sauce and noodles, I think.
We can all use something that's quick and easy during this busy time of year, right?!
The meatballs have less moisture than my regular recipe. But the denser quality keeps them together while you're stirring the sauce and noodles, I think.
We can all use something that's quick and easy during this busy time of year, right?!
Ingredients
- 1 lb (455 g) ground beef
- ½ cup (55 g) seasoned bread crumbs
- ½ onion, finely minced
- 1 egg
- ½ tablespoon salt, for meatballs
- ½ tablespoon pepper, for meatballs
- 2 tablespoons canola oil
- 2 cups (470 mL) beef broth
- 2 cups (470 mL) milk
- ½ tablespoon salt, for sauce
- ½ tablespoon pepper, for souce
- 1 tablespoon worcestershire sauce
- 4 cups (400 g) egg noodle
- 1 cup (100 g) shredded parmesan cheese
- ½ cup (15 g) fresh parsley, chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.
- Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
- Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
- Add the parmesan and the parsley, stirring until the cheese is melted.
- Enjoy!
