- 30 meatballs fresh or homemade
- 6 tablespoons butter
- 3/4 cup sour cream
- 3 cups beef broth (plus up to 1/4 cup more if needed)
- 1/3 cup flour
- 1 pound egg noodles
- 1 teaspoon parsley (optional)
- salt and pepper
Bring a large pot of salted water to a boil and then add in the noodles to cook, about 8-10 minutes. Drain when cooked al dente.
If you decide to use frozen meatballs, then first begin by thawing them a little. Place them on a plate and microwave for 75 seconds, then flip them over and microwave for 75 more seconds. If you use fresh meatballs, then just begin making the sauce.
In a large skillet, melt the butter over medium-high heat. Then, whisk in the flour.
Pour in the beef broth beginning with 3 cups. If you need additional liquid to loosen it up, feel free to add an extra 1/4 cup. While you are adding the broth, make sure to be continuously whisking. Cook for 2-3 minutes over medium-high heat.
Next, add in the sour cream and mix that around until it’s incorporated. Add in the meatballs and then reduce the temperature to low. Allow them to simmer, about 5-7 minutes. Add in salt and pepper to taste.
Serve meatballs over a bed of cooked egg noodles and garnish with parsley!