- Cooking Time: 8-10
- Preparation Time:
- 1 3/4 lb ground sirloin
- 1 large egg beaten
- 1/4 cup plain bread crumbs
- 1/2 small yellow onion, chopped
- A healthy grating of nutmeg
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 cups beef stock
- 1 tbsp red currant OR grape jelly
- 1 cup heavy cream OR sour cream
- 1/2 lb wide egg noodles
- 2 tbsp butter
- 8 cornichons OR 6 baby gherkins, chopped, for garnish
- Place the ground sirloin in a large mixing bowl and punch a well into the centre.
- Fill the well with the egg, bread crumbs, onion, nutmeg, half of the chopped parsley and a little salt and pepper.
- Mix up the meatball ingredients until well combined, yet not overmixed.
- Divide the mix into four equal parts. Roll each part into six balls.
- Heat a large nonstick skillet over medium-high heat with the extra-virgin olive oil.
- Add the meatballs and brown on all sides, about five minutes, giving the pan a good shake now and then.
- Add the stock, jelly and heavy cream or sour cream. Bring it up to a bubble, then reduce heat to a simmer and cook for eight to 10 minutes.
- Place a large pot of water on to boil. Add the noodles and season the water with salt. Cook until just tender, five to six minutes.
- Drain the egg noodles and shake dry. Put the noodles back in the hot pot and add the remaining chopped parsley and the butter and season with salt and pepper.
- Stir until the butter has melted. Top the noodles with the meatballs, their sauce and pickles.
NotesThis has become a family favorite, since I searched through one of Rachael Ray's cookbooks. I have added in my tips better suited us.
(Tips: for this, I used about 2 lbs ground beef, added 2 cloves of chopped garlic in the meatballs and maybe 1/2 tsp dried nutmeg. I made them into bite size, and baked them for 15 minutes, then put them in a skillet to darken a little. I used grape jelly, sour cream and another pinch or two of nutmeg in the sauce. I then thickened it a little with a cornstarch slurry. I also omitted the pickles. I would reccomend doubling the sauce, we like lots of sauce.)