Amish Meatball Noodles
A cozy, creamy dish featuring tender meatballs served over wide egg noodles, perfect for weeknight comfort.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- to taste Salt and pepper
Sauce & Noodles
- 2 cups beef broth
- 1 cup heavy cream
- 2 tablespoons soy sauce
- to taste Chopped parsley, for garnish
- as needed packaged Wide ribbon egg noodles, cooked according to package instructions
Instructions
Preparation
- In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Form into meatballs.
Cooking
- In a large skillet, brown the meatballs on all sides.
- Once meatballs are browned, add beef broth, heavy cream, and soy sauce to the skillet. Bring to a simmer for about 20 minutes, until meatballs are cooked through and the sauce has thickened.
- Serve the meatballs and gravy over cooked egg noodles. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute panko for breadcrumbs and use canned coconut milk instead of heavy cream. Best if noodles are kept separate from the meatballs for reheating. Optional veggies like frozen peas or spinach can be added in the last five minutes of cooking.