This recipe has fed not only my own family, but many neighborhood kids. They come running when I make this supper. It’s one of those things you throw together after work on a busy day because you know it works.
—JULIE MAY HATTIESBURG, MS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3 cups uncooked egg noodles
1 tablespoon olive oil
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 1/2 cups beef broth
1 teaspoon dried parsley flakes
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup heavy whipping cream
3/4 cup sour cream
1. Cook egg noodles according to package directions for al dente; drain.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 1/2 cup.
3. Add the meatballs, noodles and cream. Bring to a boil. Reduce the heat; simmer, covered, 3-5 minutes or until slightly thickened. Stir in the sour cream; heat through.