Beefy Meatballs And Egg Noodles Recipes

"BEEFY" MEATBALLS AND EGG NOODLES

Steps:

• 1. Mix together, meat, egg, bread crumbs, Worcester sauce, and soup mix. Dilute the bouillon cube in the 3 TBS of hot water, and then add to meat mixture. Once mixed together make into 1" balls. A 1" cookie dough scooper works great for the balls. Sautee meatballs in a sprayed skillet on medium high until browned, turn to brown on all sides. Transfer the meatballs to crockpot and in the same skillet mix together gravy and mushroom soup with the 1 can of water until blended. Transfer gravy to crockpot and cook on medium for 3-4 hrs. Makes aprox. 2 dozen meatballs
• 2. Cook noodles according to directions.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

BEEFY EGG NOODLES

Steps:

• Boil water and cook egg noodles as instructed (usually 10-12 minutes).
• In a large sauce pan, brown ground beef, add onions and mushrooms.
• Season with garlic, salt, and pepper.
• Add broth.
• Simmer uncovered for 10 minutes.
• Stir in cornstarch.
• Serve over noodles.
• Sprinkle cheese on top.

BEEFY MUSHROOM MEATBALLS

Steps:

• In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.