Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 2 cups wide egg noodles
- Chopped parsley for garnish
Instructions
- Mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil over medium heat in a large skillet. Cook the meatballs until browned on all sides.
- Bring beef broth and cream of mushroom soup to a simmer in a separate pot.
- Add the browned meatballs to the sauce, cover, and let them cook for about 15 minutes.
- Cook the egg noodles according to package instructions.
- Drain the noodles and serve topped with meatballs and sauce, garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg