1 Tbsp. Extra virgin olive oil
2 cups beef broth
Kosher salt and black pepper to taste
Dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
1 cup sour cream
1 cup heavy whipping cream
Wide egg noodles
Brown the frozen meatballs in olive oil in a large skillet. Once cooked through and slightly brown, deglaze the pan with beef broth. Bring to a boil and season generously with salt and pepper, and dried herbs. When it starts reducing, add about sour cream and milk or heavy whipping cream. Meanwhile, cook egg noodles according to package directions. Drain briefly and add to the simmering sauce.
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