One-Skillet Meatball Dinner with Sour Cream Gravy
If you like meatballs, this special dish is for you. Try this satisfying skillet dinner an be dleighted!
Equipment
12-inch non-stick skillet
Large pot for boiling noodles
Colander
Whisk
Slotted spoon
Instant-read thermometer
Ingredients
8 ounces egg noodles - no-yolk, 225g
12 ounces ground beef (minced beef) - lean ; 340g
1 cup yellow onion - grated, 150g- ½ cup Italian-style bread crumbs - 55g
1 large egg- ¼ cup reduced-sodium ketchup - tomato sauce in Australia and UK, 60g
¼ teaspoon ground black pepper
¼ cup all purpose flour (plain flour Australia and UK) - plain flour, 30g
2 cups beef stock (beef broth or beef bouillon) - (reduced-sodium) beef broth or beef bouillon, 475ml- ½ cup nonfat sour cream - 115g
1 tablespoon parsley - fresh flat-leaf ; finely chopped, for garnish- ½ teaspoon vegetable cooking spray - for greasing the skillet
1 pinch salt - to taste- 1 pinch ground black pepper - to taste
Instructions
- Bring a large pot of water to a boil. Cook the egg noodles according to package directions, omitting any salt called for. Drain in a colander and set aside.8 ounces egg noodles
- While the noodles cook, combine the ground beef, grated onion, bread crumbs, egg, ketchup, and black pepper in a large bowl. Mix with your hands until just combined — do not over-mix or the meatballs will be dense.12 ounces ground beef (minced beef), 1 cup yellow onion, 1/2 cup Italian-style bread crumbs, 1 large egg, 1/4 cup reduced-sodium ketchup, 1/4 teaspoon ground black pepper
- Shape the mixture into 1-inch (2.5cm) meatballs. You should get approximately 24-28 meatballs.
- Spray a 12-inch non-stick skillet with vegetable cooking spray and set over medium heat.1/2 teaspoon vegetable cooking spray
- Add the meatballs to the skillet in a single layer, working in batches if needed to avoid crowding. Cook over medium heat, turning occasionally, until golden brown on all sides, about 8-10 minutes. The internal temperature should reach 160°F / 71°C for beef.
- Using a slotted spoon, transfer the browned meatballs to a paper towel-lined plate. Leave the drippings in the skillet.
- Reduce the heat to medium. Sprinkle the flour into the skillet drippings and whisk constantly for 1 minute to cook out the raw flour taste. Gradually pour in the beef stock while whisking continuously, scraping up any browned bits from the bottom of the skillet. Cook, whisking constantly, until the gravy thickens, about 4-5 minutes.1/4 cup all purpose flour (plain flour Australia and UK), 2 cups beef stock (beef broth or beef bouillon)
- Reduce the heat to medium-low. Add the sour cream and whisk until fully incorporated and smooth. Keep the heat gentle to prevent the sour cream from breaking.1/2 cup nonfat sour cream
- Return the meatballs and cooked noodles to the skillet. Gently toss everything to coat evenly in the gravy. Cook, stirring occasionally, until heated through, about 3-5 minutes. Season with salt and pepper to taste.8 ounces egg noodles, 1 pinch salt
- Transfer to a serving platter and sprinkle with freshly chopped parsley. Serve immediately.1 tablespoon parsley
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The noodles absorb gravy overnight, so add a splash of beef stock or water when reheating.
Freezing: Freeze cooked meatballs alone (without noodles and sauce) for up to 3 months. Cooked egg noodles turn mushy after thawing, so freeze them separately or make fresh noodles when serving.
Make-Ahead: Shape the raw meatballs and refrigerate on a lined baking sheet, covered, up to 24 hours before cooking.
Substitutions: Ground turkey or chicken work in place of beef — cook to 165°F / 74°C instead of 160°F / 71°C. Full-fat sour cream produces a silkier gravy and is less likely to break than nonfat.
Pro Tip: Don't crowd the skillet when browning meatballs. Work in two batches if needed — proper searing builds the fond that gives the gravy most of its flavour.
Reheating: Warm over medium-low heat in a covered skillet, stirring occasionally, until heated through. Microwave at 50% power in 90-second intervals, stirring between each, to prevent the sour cream gravy from breaking.
Nutrition
Serving: 1servingCalories: 401kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 105mgSodium: 317mgPotassium: 497mgFiber: 2gSugar: 4gVitamin A: 175IUVitamin C: 3mgCalcium: 83mgIron: 3mg
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