An easy, comforting, budget-friendly meal that the whole family will love! You can also make the meatballs ahead of time!
5 stars (6 ratings)
Ingredients
8ouncesegg noodles
1poundground beef
⅓cupItalian style bread crumbs
2tablespoonsketchup
2tablespoonsmustard
1tablespoonWorcestershire sauce
2large egg yolks
Kosher salt and freshly ground black pepper, to taste
4tablespoonsunsalted butter
For the gravy
2cupsbeef broth, divided, or more, to taste
1tablespooncornstarch
1onion, thinly sliced
1tablespoonWorcestershire sauce
1tablespoonketchup
2tablespoonschopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
Serve immediately with egg noodles, garnished with parsley, if desired.