I have made this dish one way or another since I was first starting out as a teen cook. This was a rich, low cost and filling dish that I could make for my brother and mom on a school night. Later as a young father with limited funding, I am afraid my kids and wife got this dish much more than they wanted (and tuna and noodles too!). I still like it today but never captured the recipe. We always used ground beef for our meatballs but if your in a hurry, i have found the frozen ones to work out good too. I also enjoy the fresh pork meatballs from the store as well. I have included the beef meatball ingredients and steps for 6 servings (i always make more than i need because its a tasty leftover lunch the next day.
16 oz bag of extra wide egg noodles
1 bag of frozen Italian style meatballs OR you can make your own from scratch:
24 oz lean ground beef
1/3 cup finely diced white or yellow onion
1/3 cup cup chopped fresh flat-leaf parsley
1/3 cup Japanese-style panko breadcrumbs
1/3 cup milk or water
1 tsp salt
1/2 tsp Tajin spice
a couple of dashes of Worcestershire Sauce
3/4 tsp ground black pepper
3/4 tsp garlic powder
2 eggs, beaten
1/4 tsp ground nutmeg
For the Sour Cream Gravy
24 oz of fresh mushrooms of your choice, sliced
1.5 Tbs oil
1.5 cup halved and thinly sliced white or yellow onion
4.5 tsp minced fresh garlic
3/4 tsp paprika
0.75 cup dry red wine (I like Sangovese)
3 Tsp all-purpose flour
3 cup unsalted beef cooking stock
1.5 cup sour cream
1.5 tsp Worcestershire
~ 3/4 tsp Dijon mustard
Dash of nutmeg
- Preheat oven to 400 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.
- Next, bring a pot of liberally salted and oiled water to a boil and cook noodles according to the package directions, . When finished, drain and set aside.
- Meanwhile, prepare the meatball mix by combining panko and milk in the bottom of a large mixing bowl. Allow mixture to soak for two minutes before adding the ground beef, fresh chopped parsley, salt, pepper, garlic powder, nutmeg, beaten egg, and onions into the bowl. Gently combine the ingredients with your fingertips being careful not to compact the meat, which makes for dense meatballs. Shape beef mixture into 24 (1 ounce) meatballs; about 1 1/2 to 2-inches round.
- Bake the meatballs in the oven on a prepared baking sheet for 12 to 15 minutes; or until cooked through. Turn them halfway through to get more color
- While the meatballs bake, prepare the sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon of your preferred oil to pan; swirl to coat. Add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika. Cook 1 minute.
- Add wine to pan; cook (to burn off the alcohol) until the liquid almost evaporates.
- Sprinkle flour evenly over mushroom mixture; cook 30 seconds, stirring constantly.
- Add beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
- Stir in salt, pepper, sour cream, mustard, and nutmeg. Adjust seasonings to taste.
- Add meatballs to sauce; toss to coat.
- Spoon sauce and meatballs over cooked noodles.
- Sprinkle evenly with additional chopped parsley