Tender, delicious meatballs on a light and creamy pasta dish.
In a large bowl, combine ground beef, breadcrumbs, shallot, eggs, parmesan cheese, Italian Rub, salt, pepper, and 1/2 cup parmesan cheese.
Roll mixture into meatballs that slightly larger than a golf ball.
Heat olive oil over medium-high heat until shimmering.
Add meatballs, flipping every 2 minutes or so, until browned on all sides and cook through (easiest way to test is by cutting a meatball in half and ensuring there is no pink on the inside)
Once meatballs are fully cooked, set aside on a plate off of the heat.
Heat a pot of salted water to a boil and cook noodles until tender. Drain water from noodles.
Add beef broth, cream, and salt and pepper to the pan/skillet.
Bring beef broth mixture to a boil and add egg noodles.
Add parmesan cheese and stir until melted.
Return meatballs to the pan and sprinkle with chopped parsley.
Serve with garlic bread and roasted heirloom tomato salad (see our recipe!).
Ingredients
Directions
In a large bowl, combine ground beef, breadcrumbs, shallot, eggs, parmesan cheese, Italian Rub, salt, pepper, and 1/2 cup parmesan cheese.
Roll mixture into meatballs that slightly larger than a golf ball.
Heat olive oil over medium-high heat until shimmering.
Add meatballs, flipping every 2 minutes or so, until browned on all sides and cook through (easiest way to test is by cutting a meatball in half and ensuring there is no pink on the inside)
Once meatballs are fully cooked, set aside on a plate off of the heat.
Heat a pot of salted water to a boil and cook noodles until tender. Drain water from noodles.
Add beef broth, cream, and salt and pepper to the pan/skillet.
Bring beef broth mixture to a boil and add egg noodles.
Add parmesan cheese and stir until melted.
Return meatballs to the pan and sprinkle with chopped parsley.
Serve with garlic bread and roasted heirloom tomato salad (see our recipe!).
