Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, microplaned
  • 1 tsp onion powder
  • 0.5 tsp ground nutmeg
  • 1 lb cremini mushrooms, thickly sliced
  • 1 medium shallot, finely minced
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup low-fat sour cream
  • 2 tbsp all purpose flour
  • 2 tbsp fresh parsley, chopped
  • 12 oz wide egg noodles
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Combine the beef, panko, egg, garlic, onion powder, nutmeg, salt, and pepper in a bowl. Roll into 1 inch balls and sear in a hot skillet with a splash of oil until deeply browned and crackling. Note: Don't cook them through yet; we just want the crust.
  2. Remove the meat and toss in the mushrooms. Cook them over medium high heat until they release moisture and turn mahogany.
  3. Add the shallots and cook for 1 minute. Stir in the flour and cook for another minute to remove the raw taste. Gradually whisk in the beef bone broth, Worcestershire sauce, and Dijon mustard until the liquid begins to thicken and bubble.
  4. Add the meatballs back to the pan and simmer for 5-8 minutes. Stir a spoonful of the hot sauce into the sour cream before adding it to the pan. This prevents curdling and ensures a velvety, smooth texture.
  5. Boil your egg noodles in salted water until they reach a springy al dente. Toss the noodles directly into the pan or ladle the sauce over them in a warm bowl. Garnish with fresh parsley for a hit of brightness.