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Frozen Italian style meatballs (1/2 oz each)
generally, enough to cover the bottom of the pan. Depends on who is home.
Extra virgin olive oil
1+ Tbsp - just enough to brown up the meatballs.
2 cups beef broth
use more for more meatballs... just go with this recipe. Don't over think it.
Seasoning
kosher salt and black pepper to taste
dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
it will look like a lot of seasoning, but in the end, it will be great!
2/3 - 1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles
enough for whoever is there.
A little EVOO. I don't even really measure. Maybe a tablespoon or so.
Add the meatballs when the oil and pan are HOT!
Brown meatballs
Deglaze with 2 cups beef broth.
* If you don't have beef broth in a can or box, you can use hot water and a beef flavored bouillon or flavor booster.
Season it up liberally!
Let it just simmer away. All the flavors are coming together.
Start the noodles
Add heavy cream
You'll see all of those great seasoning start to float around. Bring to a full boil so the thickeners can work.
Add sour cream
Now add in the cooked, drained noodles. And you are done! Turn off the heat and serve.
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1st Keep
 KimberBray
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