Meatballs And Noodles Romanoff Recipes

NOODLES ROMANOFF RECIPE - (3.7/5)

Steps:

• Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

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.

BEEF AND NOODLES ROMANOFF

Steps:

• Cook noodles as directed on package; drain and cover to keep warm.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.
• Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

NOODLES ROMANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in small bowl, combine the sour cream, butter, Parmesan cheese, seasoning blend, garlic powder and pepper. , Drain noodles; return to pan. Add sour cream mixture and toss to coat; heat through. Sprinkle with chives.

MEATBALLS ROMANOFF

Steps:

• MAKE AHEAD MEATBALLS.
• Heat oven to 400°F.
• Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan.
• Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
• Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
• SAUCE.
• Melt butter in large skillet. Remove from heat.
• Blend in flour, cheese.
• Gradually stir in milk.
• Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
• Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
• While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
• Serve meatballs with sauce over noodles.
• **Note**.
• This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.

MEATBALLS AND NOODLES ROMANOFF

Steps:

• Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened.
• Add meatballs to sauce and heat through.
• Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.

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.

NO YOLKS® NOODLES ROMANOFF

Steps:

• Prepare noodles according to package directions; drain.
• In a large saucepan, combine sour cream, half-and-half and Worcestershire sauce. Stir over low heat until smooth and just warm. Add onions, parsley, salt, garlic powder and pepper. Stir in noodles. Serve topped with Parmesan cheese.

TANGY MEATBALLS OVER NOODLES

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain., With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.