Never made them before. A little harder than I expected, but not too bad. Disclaimer: I was SO hungry by the time they were done I started chowing down before I remembered to snap a pic of the finished product! So yeah, the photos in general aren’t spectacular this round cause I was trying to hurry it on up.
- 1 tsp olive oil
- 1 small onion, minced
- 1-2 tbsp garlic, minced
- 1/4 cup minced parsley
- 1 lb 93% lean beef (I used ground turkey)
- 1 egg
- 1/4 cup breadcrumbs
- salt and pepper to taste
- 2 cups reduced sodium beef stock
- 2 oz light cream cheese
- 1 package of egg noodles to your liking
The recipe I went off of also listed 1 celery stalk minced and 1/2 tsp allspice. But I didn’t have celery on hand and I simply forgot to add the allspice, oops. Still tasted juuuust fine.
Chop up your onion. Put 1 tsp of olive oil into a pan and sauté onions with your 1-2 tbsp of minced garlic. Sauté for about 4-5 minutes.
In a large bowl combine your beef or turkey, egg, the garlic/parsley/onion mixture, 1/4 c. breadcrumbs, salt, pepper and 1/2 tsp of allspice if you have it (remember it!). Mix it all up well with your hands. Don’t be shy.
Form little meatballs. This should create about 20 meatballs give or take. The original recipe I followed got technical saying to make them about 1/8 of a cup each (fill 1/4 cup out and divide in half to form 1 meatball). I just eyed it.
Once your meatballs are formed and ready to go, pour your 2 cups of beef broth into pan and bring to boil. I used a little more than 2 cups (cause in the end you’ll use what’s left for your gravy/sauce). Once boiling, reduce heat to medium-low and carefully drop those ballz in. Cover and let cook for about 20-30 min. or until done all the way through.
When you’re meatballs are about half way done cooking, maybe with like 1o min. left throw your noodles into a pot and boil them up nice and soft. I usually grab the cheapo stuff, but the noodles along with the beef broth were the 2 items I forgot at store previously and my house is right by TJ’s so I grabbed these bad boys. They were good, but I should’ve gotten the regular flavor I think as opposed to the lemon pepper. Hubs agreed.
Once meatballs look done…
(I cut into one to check) remove them from pan and you’re “supposed” to strain the broth that’s left. I didn’t strain it and just kept it as is (there wasn’t that much meat particles in it). You could either pour the broth into a blender and add your 2 oz. of cream cheese to whip it up smooth like before going back to pan, or I just kept broth in the pan and added the cream cheese in right then and there. I also added a little more broth cause mine had reduced down quite a bit.
Let it melt down, constantly stirring. I added a tiny bit of milk and a tiny bit of flour just to thicken it up more than it was thickening on it’s own.
Once your gravy sauce is donezo and thickened up… put those soft egg noodles in a bowl, plop the meatballs on top and throw some gravy on. Ok ok like I forewarned…not that “pretty”, but “prettttty” good. Semi labor intensive but not that much. Now you see it…now you don’t! Yumm-o.