Recipe by Midwest Maven
This recipe is such comfort food for me. It reminds me of being little and my mom making this; it's creamy and delicious on the egg noodles!
Top Review by Jackie R.
I must admit, this didn't have much flavor. I agree with one, after making it, to use less flour. When I made it as written, it lacked flavor and had more of a "flour" taste. Would recommend to add flavor to it and less flour.
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal
- 1 teaspoon instant minced onion
- 1 egg
- 2 slices white bread, no crusts
- 1 dash salt and pepper (for meatballs)
- 1 1⁄2 tablespoons oil
- 1 1⁄2 tablespoons margarine
- 3 tablespoons flour
- 1 quart half-and-half
- 1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
- salt and pepper (for sauce)
- 12 ounces wide egg noodles
Directions See How It's Made
- Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
- Roll into balls about the size of a golf ball or a little smaller.
- Saute meatballs in melted margarine and the oil until browned.
- Remove meatballs from the pan and set aside.
- Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
- Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
- Stir until it starts to thicken, and then add meatballs back to the pan.
- Simmer on low for 40 minutes.
- As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
- Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!