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- In a large bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, thyme, salt, and pepper.
- Mix gently until just combined—don’t overwork the mixture.
- Shape into small meatballs (about 1–1.5 inches wide).
2. Brown the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs in batches, turning to sear all sides (2–3 minutes per side).
- Transfer to a plate—they’ll finish cooking in the sauce.
3. Prepare the Sauce
- In the same skillet, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth, stirring constantly to avoid lumps.
- Once slightly thickened, add cream, Worcestershire sauce, and nutmeg.
- Season with salt and pepper.
- Return meatballs to the skillet and spoon sauce over them.
- Simmer for 10–15 minutes until meatballs are cooked through and sauce is rich.
4. Cook the Noodles
- While the meatballs simmer, cook noodles according to package instructions.
- Drain and toss with a bit of butter or olive oil to keep them from sticking.
5. Serve & Enjoy
- Divide noodles among plates or bowls.
- Top with meatballs and generous spoonfuls of creamy sauce.
- Garnish with parsley.
- Optional: Add a dollop of lingonberry jam for a sweet-tart contrast.
🌟 Tips & Variations
- Make It Lighter: Use half-and-half or Greek yogurt in place of cream.
- Add Depth: A splash of white wine or Dijon mustard can elevate the sauce.
- Meal Prep Friendly: Meatballs and sauce can be made ahead and reheated.
- Pair It Up: Serve with steamed green beans, roasted carrots, or a crisp salad.
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