frozen meatballs
beef broth
salt, pepper, oregano, basil, parsley
sour cream
heavy whipping cream (or milk + cornstarch)
wide egg noodles
Heat 1 T. olive oil in a black iron skillet. Add frozen Italian style meatballs (enough to cover the bottom of the pan). Brown them up nicely.
After they are browned, deglaze the pan with about 2 cups (16 oz.) of beef broth. Bring to a boil. Season generously with salt and pepper, and dried herbs (parsley, oregano, basil; 1 heaping tsp each). When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream (or 1 cup milk + 2 T cornstarch mixed cold). Bring to a full boil so the thickeners can work.
Meanwhile, boil water in a separate pot and add the wide egg noodles. 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.
For a low-carb alternative, take out the noodles and substitute in cauliflower florets, cooked from frozen and chopped bite size.
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