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1 1/2 pounds
lean ground beef
Compliments Large Eggs, beaten to blend
Plain Bread Crumbs
Compliments Ground Nutmeg
salt and freshly ground pepper
1 1/2 cups
Compliments Beef Broth
Compliments Worcestershire Sauce
1 1/4 cups
Lucerne® Half and Half
1 1/2 tbsp
hot cooked and buttered Sensations Egg Noodles
In a bowl, mix together beef, eggs, bread crumbs, nutmeg, and salt and pepper to taste until just blended.
Form into meatballs about 11/2 inches in diameter.
In a 12-inch nonstick frying pan, melt butter over medium-high heat.
Add meatballs and cook until undersides are well browned, about 3 minutes.
Turn meatballs over and brown other sides, 3-4 more minutes.
To pan, add broth and Worcestershire sauce.
Cover and simmer until meatballs are no longer pink in center (cut to test), 3-5 more minutes.
In a small bowl, smoothly mix together half and half and cornstarch.
Stirring constantly, add to frying pan.
Continue cooking uncovered,stirring often, until sauce boils gently and is thickened, about 2 minutes.
Transfer meatballs and sauce to a serving container. Serve over buttered egg noodles.
Nutrition Description: Per serving (1/6 of the recipe):
Saturated Fat: 11 g
Carbs: 38 g
Fibre: 2 g
Sugar: 2 g
Cholesterol: 190 mg
Protein: 35 g
Sodium: 510 mg