This recipe was on our menu to try on Thursday. Well, as sometimes happens, I got a little antsy and last night's menu item didn't sound as good as Thursday's. So I switched it up.
Holy cow! So yummy.
Everyone licked their plate clean. My youngest son and husband licked their plates clean twice. And, my adopted teenage son/brother cleaned his plate 3 times. Then, this morning, my youngest begged me to reheat the leftover meatballs for him for breakfast.
I'd say that was a success. And so easy! Seriously... YUM!
Holy cow! So yummy.
Everyone licked their plate clean. My youngest son and husband licked their plates clean twice. And, my adopted teenage son/brother cleaned his plate 3 times. Then, this morning, my youngest begged me to reheat the leftover meatballs for him for breakfast.
I'd say that was a success. And so easy! Seriously... YUM!
photo and recipe credits go to Mel's Kitchen Cafe
MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour
CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth
2/3 cup milk
2 T. minced fresh parsley
1 12oz package egg noodles
In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink.
Meanwhile, start the water to boil for your pasta and once boiling, throw your noodles in to cook.
While your noodles and meatballs are cooking you can make the sauce. For the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened.
Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over egg noodles. (You can also serve over rice if you would like, but when I mentioned that as an option my husband said "I don't know why you'd ever do that. The noodles were so good with that." In fact, the vote was unanimous so this will always be served over noodles at our house.)
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