Ingredients
4
4 servings
- •1 lb ground beef
- •½ cup seasoned bread crumbs
- •½ onion, finely minced
- •1 egg
- •1 tablespoon kosher salt, divided, or to taste
- •1 tablespoon pepper, divided
- •2 tablespoons canola oil
- •2 cups beef broth
- •2 cups milk
- •1 tablespoon worcestershire sauce
- •4 cups egg noodle
- •1 cup shredded parmesan cheese
- •½ cup fresh parsley, chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
- Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
- Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
- Add the parmesan and the parsley, stirring until the cheese is melted.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1114
- Carbohydrate: 89g
- Fat: 52g
- Fiber: 40g
- Protein: 60g
- Sugar: 16g
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