I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast. I must say, “It’s pretty good!” This is real comfort food. (Not that I needed comforting today) 🙂
- 2 slices high-quality white sandwich bread
- 1/3 cup buttermilk
- 3/4 lb. ground beef
- 1/4 lb. ground pork
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 1 large egg yolk
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons cooking oil
- 2 cups beef broth
- 1/4 cup flour
- 1/2 cup sour cream
- 8-oz. pkg. medium egg noodles, cooked
Remove and discard crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.
Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread. Stir the mixture gently until combined and uniform. Gently form the mixture into 1 1/2-inch round meatballs.
Bring water to boil in a large saucepan and cook noodles.
Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through. Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.
Turn heat down to medium and whisk in the flour. Cook for a minute and then add the beef broth. Cook and stir until mixture thickens, about 5 minutes. Stir in sour cream. Add meatballs and noodles; toss to coat. Cook and stir until heated through, about 5 minutes.
Serves 4 to 6.
“God desires willing hearts ready to be used.”