Ingredients
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half or milk
- 1 pound ground beef
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup grated parmesan cheese
- 1 large egg, whisked
- 3 cloves garlic, minced (for meatballs)
- 1½ cups beef broth
- ½ cup chicken broth
- ½ beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley (for sauce)
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 12 ounces mushrooms, cleaned and sliced
- ½ cup dry white wine or additional broth
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cloves garlic, minced (for sauce)
- ½ cup full-fat sour cream
- ½ pound egg noodles
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F and lightly grease a baking sheet.
- In a bowl, mix the breadcrumbs and half-and-half; let sit for 1 minute to form a paste.
- Incorporate the ground beef, salt, pepper, oregano, parsley, parmesan, whisked egg, and garlic into the breadcrumb paste. Mix until just combined.
- Form into 1-inch meatballs and place on the baking sheet. Bake for 12 minutes and set aside.
- Cook egg noodles in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Sauté mushrooms for about 7 minutes until browned.
- Add wine and reduce by half, scraping up browned bits from the pan.
- Stir in butter and garlic. Sprinkle in flour and cook for 1 minute, stirring constantly.
- Combine beef broth, chicken broth, bouillon, Worcestershire, mustard, parsley, thyme, and paprika. Slowly stir into the pan. Bring to a gentle boil, then reduce to simmer.
- Temper sour cream with a bit of hot sauce in a separate bowl, then stir it back into the skillet.
- Add baked meatballs and simmer until heated through.
- Serve meatballs and sauce over egg noodles and garnish with fresh parsley.
Notes
- Use full-fat sour cream and temper it to avoid curdling.
- Substitute ground chicken or turkey for a lighter option.
- Store sauce and noodles separately to maintain texture.
- Freeze only the meatballs and sauce; prepare fresh noodles when serving.
- Baby bella mushrooms hold texture best, but white button mushrooms work too.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
