Ingredients
Units
Scale
- 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
Instructions
- 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!