Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 8 oz cremini mushrooms, sliced thick
  • 1 small yellow onion, finely diced
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup full-fat sour cream
  • 2 tbsp all-purpose flour
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, gently combine the ground beef, ground pork, panko, egg, onion powder, salt, and pepper. Shape into 1-inch rounds, taking care not to overwork the meat.
  2. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Sear meatballs in batches for 5-6 minutes until a mahogany crust forms on all sides. Remove and set aside.
  3. In the same skillet, sauté sliced mushrooms and diced onions until the onions are translucent and mushrooms are golden brown, scraping up the flavorful brown bits (fond) from the bottom.
  4. Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer until thickened, then return meatballs to the pan to finish cooking.
  5. Stir in the room-temperature sour cream until the sauce is velvety and glossy. Toss with cooked egg noodles and garnish with fresh parsley before serving.