Total Time
40mins
Prep 20 mins
Cook 20 mins

From Every Day with Rachael Ray. September 2007. You could make the meatballs ahead of time and freeze them.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the beef, bread crumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper.
  2. Mix well and form into 1 1/2-inch meatballs.
  3. In a large skillet, heat the olive oil over medium-high heat. Working in 2 batches, add the meatballs and cook, shaking the skillet often, until lightly browned, 5 to 7 minutes.
  4. Transfer to paper towels to drain.
  5. Pour off all but 1 tablespoon of the fat in the skillet and add the carrots, onion and celery.
  6. Cook, stirring constantly, until softened, about 3 minutes. Stir in the flour and paprika and cook for 1 minute.
  7. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt and pepper.
  8. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
  9. Serve with buttered noodles.

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