Ingredients
- Frozen Italian style meatballs (1/2 oz each)
- generally, enough to cover the bottom of the pan. Depends on who is home.
- Extra virgin olive oil
- 1 + Tbsp just enough to brown up the meatballs.
- 2 cups beef broth
- use more for more meatballs... just go with this recipe. Don't over think it.
- Seasoning
- kosher salt and black pepper to taste
- dried herbs (probably at least 1 1 1/2 tsp each) parsley, oregano, basil
- it will look like a lot of seasoning, but in the end, it will be great!
- 2/3 1 cup sour cream
- 1 cup heavy whipping cream
- Wide egg noodles
- enough for whoever is there.
Preparation
Step 1
I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them
in a little olive oil in a black iron skillet. This is where you get all the good flavors from the fond (the brown bits
that stick on the bottom) that gets stuck in the skillet. [I don't think this would work as well in a nonstick skillet b/c
it releases too much of that goodness.]
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson's brand). Bring to
a boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing,
add about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream. These will make the
sauce creamy and silky and also act as a thickener.
Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks). Boil until they are still just
a bit al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a
lot of that goodness.
The result is a nice, creamy sauce slightly tangy from the sour cream, a little herbaceous from the nice green herbs,
a little beefy from the stock. Yum!