Total Time
32 minutes
32 min
Prep Time
12 minutes
12 min
Cook Time
20 minutes
20 min
Total Time
32 minutes
32 min
Prep Time
12 minutes
12 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 1 lb ground beef (455 g)
- ½ cup seasoned bread crumbs (55 g)
- ½ onion, finely minced
- 1 egg
- 1 tablespoon kosher salt, divided, or to taste
- 1 tablespoon pepper, divided
- 2 tablespoons canola oil
- 2 cups beef broth (480 mL)
- 2 cups milk (480 mL)
- 1 tablespoon worcestershire sauce
- 4 cups egg noodle (400 g)
- 1 cup shredded parmesan cheese (110 g)
- ½ cup fresh parsley (15 g), chopped
Nutrition Info
- Calories 1226
- Fat 45g
- Carbs 130g
- Fiber 5g
- Sugar 17g
- Protein 63g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
- Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
- Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
- Add the parmesan and the parsley, stirring until the cheese is melted.
- Enjoy!
Ingredients
for 4 servings
- 1 lb ground beef (455 g)
- ½ cup seasoned bread crumbs (55 g)
- ½ onion, finely minced
- 1 egg
- 1 tablespoon kosher salt, divided, or to taste
- 1 tablespoon pepper, divided
- 2 tablespoons canola oil
- 2 cups beef broth (480 mL)
- 2 cups milk (480 mL)
- 1 tablespoon worcestershire sauce
- 4 cups egg noodle (400 g)
- 1 cup shredded parmesan cheese (110 g)
- ½ cup fresh parsley (15 g), chopped
Nutrition Info
- Calories 1226
- Fat 45g
- Carbs 130g
- Fiber 5g
- Sugar 17g
- Protein 63g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
- Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
- Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
- Add the parmesan and the parsley, stirring until the cheese is melted.
- Enjoy!
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