Ingredients: |
Ingredients: 2 tbsp. olive oil, divided 1 onion, diced small 1 lb. ground beef 1 lb. ground pork 1/4 c. Panko* bread crumbs 1/4 c.italian bread crumbs 2 eggs 1/2 c. milk 1/8 tsp. allspice 1/4 tsp. nutmeg 1 1/2 tsp. salt 1/2 tsp. pepper
FOR THE GRAVY- 1/4 c. butter 1/3 c. flour 4 c. beef broth 3/4 cup sour cream salt and pepper, to taste 2 tbsp. chopped fresh parsley
1 lb. egg noodles, cooked al dente, drained 2 tbsp. butter 2 heaping tbsp. parm cheese 1 tbps. parsley, chopped salt and pepper to taste
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Directions: |
Directions:Heat 1 tbsp. olive oil in a large skillet over medium heat. Add onion; cook, stirring frequently, until onions are tender. In a large bowl, combine ground beef and ground pork with all other ingredients. Stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Add remaining 1 tbsp. olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve over egg noodles, cooked al dente; add butter, parm cheese, parsley, salt and papper, stir until butter is melted and evenly coated. |