Noodles And Meatballs Food

NOODLES AND MEATBALLS

Steps:

• 1. I bought frozen meatballs and cooked about 20 of them for this recipe. I used the air fryer but frying them on the stove top or in the oven works as well.
• 2. I boiled 1 pound of wide egg noodles, drained off the water and set the noodles and pan back on the stove on a very low heat.
• 3. I added a can of diced tomatoes - the ones I chose had onions and garlic in them too. I mixed this into the noodles.
• 4. Add in the cooked meatballs and 1/2 cup of Olive Garden Salad Dressing and stir well.
• 5. Spread 1 cup grated cheese across the top and cover the dish to allow the cheese to melt and flavors to mix. About 10-15 minutes. Serve warm with bread or a salad.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

MEATBALL NOODLE SOUP

Steps:

• In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.

TANGY MEATBALLS OVER NOODLES

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain., With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.

SWEDISH MEATBALLS AND EGG NOODLES

Steps:

• In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef. Roll by 1 tablespoons into balls.
• In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes. Transfer to plate.
• In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
• Sprinkle with flour; cook, stirring, until absorbed. Stir in broth and sour cream; cook, stirring, for 1 minutes.
• Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. Serve with noodles.

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.

EASY AND YUMMY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.