Description

This is a delicious, great week night meal to serve a busy family. Preparation and clean up are a snap. It's pure comfort food at its best.

Ingredients

• 1 lb. lean ground beef, at least 80%
• 1 c. plain panko crispy bread crumbs
• 1/2 c. finely chopped yellow onion
• 1/4 c. finely chopped fresh Italian parsley, divided
• 2 t. salt, divided
• 1/2 t. black pepper
• 1/4 t. ground allspice, optional
• 1/3 c. milk
• 1 t. Worcestershire sauce
• 1 egg, beaten
• 1 T. butter
• 32 oz. chicken broth or stock
• 3/4 c. heavy whipping cream
• 4 c. medium egg noodles (from 16 oz. bag)

Steps

1. In a large bowl, mix ground beef, bread crumbs, onion, 2 T. parsley, 1 t. salt, pepper and allspice until combined; add milk, Worcestershire sauce and egg. Shape mixture into 12 two inch meatballs.
2. In 5 quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 - 11 minutes, gently turning occasionally, just until browned on all sides.
3. Add broth, whipping cream and remaining 1 t. salt; heat to boiling. Stir in noodles; return to boiling; reduce heat; simmer 15 - 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center, pasta is cooked and sauce is thickened. Remember to stir often to prevent noodles from sticking. Stir in remaining 2 T. parsley.