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  • Frozen Italian style meatballs (1/2 oz each)
  • Extra virgin olive oil
  • 2 cups beef broth
  • kosher salt and black pepper to taste
  • dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
  • 1 cup sour cream
  • 4 oz reduced fat cream cheese (optional)
  • 1 cup heavy whipping cream
  • (or a slurry of whole milk + a spoon of cornstarch)
  • Wide egg noodles
  1. brown meatballs in a little olive oil in a black iron skillet.
  2. After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.
  3. Season generously with salt and pepper, dried herbs (parsley, oregano, basil).
  4. When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream. (cream cheese too if using).
  5. Meanwhile, boil water in a separate pot and add the wide egg noodles.
  6. Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce until tender and sauce is soaked up.