Easiest Meatballs Noodles Ever Recipes

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

Steps:

• 1. In a large pot, pour meatballs, soups, onion soup packet, and sour cream. Stir to mix well Cover and turn heat on medium. Simmer for about 15 to 20 minutes, stirring occasionally.
• 2. In seperate pot, boil noodles according to package directions. When done, drain and pour back in pot.
• 3. Pour meatball mixture into noodles and stir to coat all noodles. Add a vegetable or two, rolls, and vuala, you have a quick and easy meal.
• 4. Note: I only had about 2/3 of a bag of meatballs so you may need to add a can of plain cream of mushroom soup or a can of milk to make enough gravy for the whole bag.

Steps:

• In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.