Meatballs Romanoff
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Make Ahead Meatballs
- 1 lb ground beef
- 3 tablespoons instant minced onion
- 1⁄2 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon Worcestershire sauce
- 1 egg
- 1⁄4 cup milk
-
Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1⁄4 cup kraft macaroni and cheese mix
- 1 1⁄2 cups milk
- 2 tablespoons sour cream
- 1⁄2 teaspoon minced garlic clove
-
Noodles
- 1 (8 ounce) package egg noodles
- 2 tablespoons butter
- 2 teaspoons parsley flakes
directions
- MAKE AHEAD MEATBALLS.
- Heat oven to 400°F.
- Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan.
- Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
- Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
- SAUCE.
- Melt butter in large skillet. Remove from heat.
- Blend in flour, cheese.
- Gradually stir in milk.
- Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
- Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
- While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
- Serve meatballs with sauce over noodles.
- **Note**.
- This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.
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