Meatballs Romanoff

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 3 tablespoons instant minced onion
• 1/2 cup italian seasoned breadcrumbs
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon worcestershire sauce
• 1 egg
• 1/4 cup milk
• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 cup kraft macaroni and cheese mix
• 1 1/2 cups milk
• 2 tablespoons sour cream
• 1/2 teaspoon minced garlic clove
• 1 (8 ounce) package egg noodles
• 2 tablespoons butter
• 2 teaspoons parsley flakes

Recipe

• 1 make ahead meatballs.
• 2 heat oven to 400°f.
• 3 mix all ingredients thoroughly, shaping into 1" balls. place in ungreased jelly roll pan.
• 4 bake about 10 minutes or until browned. cool meatballs in pan about 5 minutes.
• 5 either freeze in 1 quart freezer container, or set to the side to use in noodles romanoff.
• 6 sauce.
• 7 melt butter in large skillet. remove from heat.
• 8 blend in flour, cheese.
• 9 gradually stir in milk.
• 10 heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). boil & stir 1 minute.
• 11 add meatballs. reduce heat. cover & simmer for 10 minutes.
• 12 while meatballs simmer, cook egg noodles as directed on package. drain & stir butter and parsley flakes into noodles.
• 13 serve meatballs with sauce over noodles.
• 14 **note**.
• 15 this does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. i prefer to keep mine at about medium thickness.