Add milk, Worcestershire sauce and egg. Add meatballs. Stir in noodles. Shape mixture into 12 (2-inch) meatballs. simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened
Return meatballs to pan. whisk into sauce. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. simmer until sauce is thickened, about 2 minutes
Drain the pasta noodles and add to the cream mixture, tossing to combine. While the sauce is cooking, boil the eggnoodles until al dente, about 7 minutes
Bring the stock to a simmer in a small saucepan. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice
MeatSaucewith Red Wine and Mushrooms is a simple, flavorful pasta saucewith ground beef simmered in crushed San Marzano tomatoes with red wine, mushrooms, and spices
brush with water. brush with oil. In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. In small bowl, whisk together soy sauce, cornstarch, 1 tbsp (15 mL) water, sesame oil and pepper
Transfer the meatballs, without the sauce, to a serving dish. Start adding the beef broth, slowly, whisking constantly, until the sauce is smooth and silky
Bring kettle or large saucepan of water to boil, then pour boiling water over noodles. Whisk soy sauce, olive oil, hoisin sauce, and rice vinegar in large bowl to blend
Add meatballs to sauce, simmer, uncovered until heated through. Heat oil in frying pan, add meatballs, cook gently until well browned all over and cooked through
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