Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 3 tbsp whole milk
  • 1 large egg, beaten
  • 2 cloves garlic, grated
  • 1 tsp onion powder
  • 0.5 tsp ground nutmeg
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 10 oz Cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely minced
  • 3 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup full-fat sour cream
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, soak the Panko breadcrumbs in 3 tablespoons of milk for 2 minutes until it forms a paste. Add the beef, pork, egg, garlic, onion powder, nutmeg, salt, and pepper. Gently mix with your hands until just combined. Note: Overmixing will lead to tough, rubbery meatballs.
  2. Form the mixture into 1 inch balls. Heat a splash of oil in your skillet over medium high heat and add the meatballs. Cook for 6 minutes until a dark brown crust forms on all sides. They don't need to be cooked through yet.
  3. Remove the meatballs from the pan and set them aside. Add the butter and sliced cremini mushrooms to the same pan. Sauté for 5 minutes until the mushrooms are golden and have released their liquid.
  4. Stir in the minced shallot and cook for 1 minute. Sprinkle the flour over the mushrooms and whisk for 2 minutes to cook out the raw flour taste. Slowly pour in the beef bone broth, whisking constantly until the liquid is smooth and starting to thicken.
  5. Stir in the Worcestershire sauce and Dijon mustard. Return the meatballs (and any juices from the plate) back into the skillet. Simmer on low for 10 minutes until the internal temperature of the meatballs hits 160°F.
  6. While the sauce simmers, boil the wide egg noodles in salted water for about 7 minutes until they are al dente. Drain and set aside, but don't rinse them — the starch helps the sauce stick.
  7. Turn off the heat. This is the most important step. Let the sauce sit for 1 minute, then stir in the sour cream. Whisk gently until the sauce is pale, creamy, and glossy.
  8. Add the cooked noodles directly to the pan or ladle the meatball mixture over the noodles in individual bowls. Top with fresh parsley until the green pops against the rich brown sauce.