Free Range Meatballs & Egg-celent Noodles

Italian Seasoned Free Range Meatballs On A Pile Of Egg Noodles

Tender, delicious meatballs on a light and creamy pasta dish… this is a weeknight favourite!

I will be sharing in the coming weeks the step-by-step process on how this meal is made! Follow me and keep an eye on my Instagram Story!

Free Range Meatballs & Egg-celent Noodles

• prep time: 15 minutes
• cook time: 20 mins
• total time: ~35 mins

Servings: Dinner for 4

Ingredients:

• 1 lb. Meridian Free Range Ground Beef (or ground turkey)
• 1 shallot, sliced thinly
• 2 free range eggs
• 1 cup breadcrumbs
• 2 tbsp. olive oil
• 2 cups beef broth
• 2 cups cream
• 2 tbsp. Meridian Italian Rub
• 1 Package Farmersgold Egg Noodles
• 1-2 cups Paradise Island Shredded Parmesan (to taste and texture)
• Salt and pepper
• Fresh chopped parsley

Instructions:

1. In a large bowl, combine ground beef, breadcrumbs, shallot, eggs, parmesan cheese, Italian Rub, salt, pepper, and 1/2 cup parmesan cheese.
2. Roll mixture into meatballs that slightly larger than a golf ball
3. Heat olive oil over medium-high heat until shimmering
4. Add meatballs, flipping every 2 minutes or so, until browned on all sides and cook through (easiest way to test is by cutting a meatball in half and ensuring there is no pink on the inside).
5. Once meatballs are fully cooked, set aside on a plate off of the heat.
6. Heat a pot of salted water to a boil and cook noodles until tender. Drain water from noodles.
7. Add beef broth, cream, and salt and pepper to the pan/skillet.
8. Bring beef broth mixture to a boil and add egg noodles.
9. Add parmesan cheese and stir until melted.
10. Return meatballs to the pan and sprinkle with chopped parsley.
11. Serve with garlic bread and roasted heirloom tomato salad.

Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.