Description

This economical meal is easy enough to make for those busy weeknight dinners. You can make it even easier by making the meatballs in advance and freezing them.

Ingredients

• 8 oz. wide egg noodles
• 1 lb. lean ground beef
• 1/3 c. Italian seasoned bread crumbs
• 2 T. ketchup
• 2 T. mustard
• 1 T. Worcestershire sauce
• 2 large egg yolks
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 T. unsalted butter
• Gravy:
• 2 c. beef broth/stock, divided, or more, to taste
• 1 T. cornstarch
• 1 onion, sliced thinly
• 1 T. Worcestershire sauce
• 1 T. ketchup
• 2 T. chopped fresh parsley leaves

Steps

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. In a large bowl, combine beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Stir until well combined. Roll mixture into 1 1/4-to-1 1/2-inch meatballs, making about 20 meatballs.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.