MEATBALLS IN SOUR CREAM SAUCE OVER EGG NOODLES (MADE EASY)

Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy) image

Provided by The Spice Guru

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 -3 quarts water, lightly salted
8 -12 ounces wide egg noodles
15 -25 small cooked frozen meatballs
1 1/2 tablespoons water
1 tablespoon salted butter
1 tablespoon minced fresh parsley, divided
1/3 cup butter
1/3 cup flour
3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley, divided
1/2 teaspoon granulated sugar
1 1/4 teaspoons paprika
1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
1/2 teaspoon dill weed
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground allspice
1 (6 ounce) can mushrooms, drained (optional)
1 cup sour cream

Steps:

IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
SERVE and enjoy!