A hearty twist on a comfort food classic, featuring juicy meatballs simmered in a creamy mushroom sauce. Served over tender egg noodles in a wide bowl and finished with a garnish of fresh parsley.
⸻
Download the CookNow app now
and try it for free …
⸻
Ingredients:
For the Meatballs:
• 500g ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1 egg
• 50g breadcrumbs
• 2 tbsp milk
• Salt and black pepper, to taste
• 1 tbsp olive oil (for frying)
For the Sauce:
• 2 tbsp butter
• 250g mushrooms, sliced
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 500ml beef broth
• 120ml sour cream
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
For Serving:
• 300g egg noodles
• Fresh parsley, chopped (for garnish)
⸻
Instructions:
- Make the Meatballs
In a bowl, combine ground beef, onion, egg, breadcrumbs, milk, salt, and pepper. Mix until just combined and shape into small meatballs. Heat olive oil in a skillet and brown the meatballs on all sides. Remove and set aside (they will finish cooking in the sauce). - Prepare the Sauce
In the same skillet, melt butter. Add mushrooms and onions, sautéing until softened and browned. Stir in garlic and flour, cooking for 1 minute. Gradually whisk in beef broth, then add Dijon mustard. Simmer until slightly thickened. Stir in sour cream, then return meatballs to the skillet. Simmer gently for 10 minutes until meatballs are cooked through. - Cook the Noodles & Serve
Boil egg noodles in salted water according to package instructions until al dente. Drain and divide into wide bowls. Spoon meatballs and creamy mushroom sauce over the noodles. Garnish with fresh parsley.
⸻
Nutrition (per serving):
• Calories: 690 kcal
• Carbohydrates: 52 g
• Fat: 34 g
• Protein: 38 g