I have tried many variations of this popular dish over the years, but I finally made them “just right” last night! Tender, delicate, bursting with flavor meatballs, in a creamy sauce were absolutely delicious, and they’re oh so easy to make because they are baked and not fried.
1 lbs. ground beef (I used beef from Hill Creek Farms – Hartsville)
1/3 cup panko bread crumbs
1 large egg
2-3 tbls. milk
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
2 tsp. dried minced onion
1 tsp. garlic powder
1 tsp. course-ground black pepper
1/3 cup flour
1 cup beef broth (I used homemade)
1/2 – 3/4 cup heavy cream (I used cream from Middle Sparrow Ranch)
Preheat oven to 350. In a large bowl, add all ingredients for the meatballs and mix well using your hands to really get it well incorporated. Shape into small 1-inch meatballs (you should get approx. 18-20).
Spray a 9-inch casserole dish with cooking spray and place the meatballs inside. Cover casserole dish and bake meatballs 15-20 minutes or until mostly cooked through. Remove casserole dish from oven.
Sprinkle flour over meatballs and stir to incorporate into the grease in the dish. Stir in beef broth until smooth and well combined with the flour. Add cream and stir to combine, spooning sauce over meatballs.
Return covered casserole dish to the oven and cook 10-15 more minutes or until sauce is bubbly and slightly thickened.
Serve meatballs immediately over hot cooked egg noddles.
Yield: 4 servings