Meatballs and Mushroom Sauce over Egg Noodles

I thought of this while I was at the grocery store one day.  In the freezer section they have those frozen dinners and one of them was "Swedish Meatball and Eggnoodle in a Sauce".  It sounded like it could be delicious - nevermind that they don't tell you what kind of sauce it is - but the image of it was just completely unappealing.  Later that night I set out to replicate the dish but with it actually tasting good.  This is what I came up with.


You will need:


-1 lb ground beef
-1 egg
-1/2 - 3/4 cup bread crumbs, plain or "italian"
-1 small onion, finely diced
-3 garlic cloves, finely diced
-1/2 cup grated Parmesan
-1/2 tsp salt
-1/4 tsp black pepper
-1/4 tsp red pepper flakes
-2 medium/large white mushrooms, chopped*
-2  packages mushroom gravy
-1/2 cup sour cream
-1 package egg noodles
-chopped green onion for garnish

-shredded Parmesan for garnish

Combine ground beef, egg, bread crumbs, salt, pepper, red pepper flakes, half your diced onions and half of your garlic.  If mixture is too wet, add additional bread crumbs.  Mix well and form into balls roughly the size of a golf ball. Pan fry until browned through, place on a sheet tray and set into a warm oven.

Prepare egg noodles according to package direction.

While the noodles are cooking, return the meatball pan to medium heat, add oil if necessary.  Sautee onion and chopped mushroom, adding the garlic the last minute or so so it doesn't burn. Pour in 2 cups water followed by gravy packets. Bring to a boil for 1 minute and reduce to simmer.  Once the noodles have been cooked, strain them and place them back in the boiling  pot.  Place meatballs in with noodles.  Add sour cream to your gravy and stir, allowing to cook til heated through.  Pour over egg noodles, mixing well to ensure its all coated.

Serve hot sprinkled with green onion and parmesan cheese.

ENJOY!


*If you want a thicker sauce, opt for 1 can of beef broth mixed with 1 can cream of mushroom soup instead of the gravy sauce.