Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy)
photo by The Spice Guru
- Ready In:
- 30mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- 2 -3 quarts water, lightly salted
- 8 -12 ounces wide egg noodles
- 15 -25 small cooked frozen meatballs
- 1 1⁄2 tablespoons water
- 1 tablespoon salted butter
- 1 tablespoon minced fresh parsley, divided
- 1⁄3 cup butter
- 1⁄3 cup flour
- 2 cups beef broth or (14 1/2 ounce) cans beef broth
- 1⁄2 tablespoon lemon juice
- 1⁄2 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh parsley, divided
- 1⁄2 teaspoon granulated sugar
- 1 1⁄4 teaspoons paprika
- 1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon ground allspice
- 1 (6 ounce) can mushrooms, drained (optional)
- 1 cup sour cream
directions
- IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
- WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
- INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
- WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
- OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
- STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
- FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
- FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
- GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
- SERVE and enjoy!
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RECIPE SUBMITTED BY
The Spice Guru
United States
Mathematician... Metaphysician... Magician in a test kitchen