Easy Recipes



  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 8 ounces egg noodles
  • Chopped fresh parsley for garnish


  1. In a large bowl, combine the ground beef, bread crumbs, milk, egg, salt, and black pepper. Mix well and form into 1-inch meatballs.
  2. Heat the butter in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
  3. In the same skillet, add the onion, garlic, and mushrooms. Cook until the vegetables are softened, about 5 minutes.
  4. Add the flour to the skillet and stir to coat the vegetables. Cook for 1-2 minutes.
  5. Slowly whisk in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
  6. Return the meatballs to the skillet and let them simmer in the sauce for 10-15 minutes, or until cooked through.
  7. While the meatballs are cooking, prepare the egg noodles according to package instructions.
  8. When the meatballs are done, remove the skillet from the heat and stir in the sour cream.
  9. Serve the meatballs and sauce over the cooked egg noodles. Garnish with chopped parsley. Enjoy!

Note: If you prefer a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook for an additional 1-2 minutes until it thickens to your desired consistency.