The trick is to brown the meatballs nicely in the skillet and use those flavorful meat juices to make a creamy gravy. Egg noodles have the perfect wide surface for catching all that sauce. We couldn’t resist a dollop of sour cherry jam for a sweet accompaniment. Cook, relax and enjoy!
What you’ll need: 12 oz extra-wide egg noodles
2 shallots
½ oz fresh parsley
3 Tbsp panko breadcrumbs
12 oz ground sirloin
¼ tsp ground nutmeg
¼ tsp ground allspice
3 Tbsp white wine vinegar
3 oz sour cream
2 oz sour cherry jam
2 oz baby kale
coarse salt
neutral oil, such as safflower or vegetable
1 large egg
all-purpose flour
freshly ground black pepper
Equipment: large pot
colander
large skillet
Recipe steps: 1. Cook the noodles
Bring a pot of salted water to a boil. Add 7 oz egg noodles (save the rest for another time or cook them all) and cook until al dente, about 8 minutes. Reserve 1 cup pasta water then drain. Toss noodles with 1 tablespoon oil. Set aside and keep warm.
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Make the mixture
Peel and finely chop shallots. Remove parsley leaves and finely chop. In a large bowl, combine breadcrumbs and 1 tablespoon water; let stand until softened, about 2 minutes. Beat in 1 egg then add meat, nutmeg, allspice, ½ the shallot, ¼ cup parsley (reserving a little for garnish at the end), ¾ teaspoon salt and a few grinds of pepper. Mix until just combined. -
Make the meatballs
Roll mixture into 1½–2-inch balls. -
Cook meatballs
Heat 2 tablespoons oil in a large skillet over medium-high. Add meatballs and cook until browned and cooked through, about 10 minutes. Transfer meatballs to a plate, leaving oil behind. (If little to no oil left in pan, add 1 tablespoon oil). -
Make sauce
Add remaining shallot to pan and cook until softened, 3 minutes. Add 2 tablespoons vinegar and cook until evaporated, 1 minute. Add 1 tablespoon flour, cook 30 seconds, then whisk in sour cream and pasta water. Simmer until sauce thickens slightly, scraping up browned bits from the pan, about 3 minutes. Season with salt and pepper. Stir in meatballs. -
Make salad
Toss baby kale with 2 teaspoons oil and remaining vinegar. Season to taste with salt and pepper. Divide egg noodles between plates and top with meatballs, sauce, and a sprinkle of parsley. Serve with jam. Enjoy!
