image and recipe from Menu Musing
Frozen Italian style meatballs
extra virgin olive oil, 1 TBS or just enough to brown up the meatballs
2 cups beef broth
seasoning- salt, pepper, dried herbs 1-1 /12 tsp of each- parsley, oregano, basil
1 cup sour cream
4 oz reduced fat cream cheese
1 cup heavy whipping cream
wide egg noodles
1. Brown the meatballs in a little olive oil over medium heat in a skillet.
2. After they are browned up nicely, deglaze the pan with about 2 cups of beef broth and bring to a boil. Season with salt and pepper and dried herbs. When it starts to reduce, add about 2/3 cup sour cream and about a cup of heavy whipping cream.
3. Meanwhile, boil water in a separate pot and add the wide egg noodles. Boil until they are still just a bit al dente, drain briefly and add to the simmering sauces. They will finish cooking in the sauce and also soak up a lot of that goodness!