From Chef Thomas Kaylor. Gluten-free optional; dairy-free optional
- 1 pound Greensbury ground beef
- 1 small yellow onion, grated
- 2 slices white bread, crusts removed (can substitute gluten-free bread)
- 1/2 cup whole milk (can substitute lactose-free milk)
- 1 whole egg
- 1/4 teaspoon all-spice
- 1/4 teaspoon nutmeg
- Kosher salt and fresh ground black pepper
- 2 tablespoons canola oil
- 6 tablespoons unsalted butter (can substitute oil)
- 2 cloves garlic, peeled and finely chopped
- 16 cremini or button mushrooms, stems removed and sliced 1/4 inch thick
- 2 teaspoons Worcestershire sauce
- 3 cups bone broth, homemade beef stock, or store bought low sodium beef broth
- 1/2 cup sour cream (can exclude for dairy-free)
- 3 tablespoons flour (can substitute gluten-free flour)
- 2 tablespoons finely chopped parsley leaves or dill
- 12 ounce package of wide egg noodles (can substitute gluten-free noodles)
- Cut crusts off bread and place in a small bowl. Cover bread with milk. Let soak for 15-20 minutes.
- Saute onions and garlic over medium-low heat with 1 tablespoon butter. Allow to cool.
- Once bread has soaked, use fork to mash into paste.
- Add ground beef to a mixing bowl. Add bread, nutmeg, all-spice, salt, pepper, onion, and garlic. Add egg. Mix with hands until all ingredients are incorporated. Place in refrigerator for 30 minutes to chill.
- Fill a 6-quart pot with water and bring to the highest setting, covered.
- Pull the meat mixture out of the fridge and form the meat into balls. Place on baking tray.
- Use a Dutch oven and bring to medium-heat on the stove. Add canola oil. Once oil is hot, add the meatballs and brown them on all sides. Place off to the side.
- Add two tablespoons of butter to the pot and cook mushrooms in the butter until they've browned. While the mushrooms are cooking use a flat ended wooden spoon to scrape the bottom of the pot to release the drippings left from the meatballs.
- Remove the mushrooms from the pot using a slotted spoon and place them on the platter with the meatballs. There should be about 3 tablespoons of butter and cooking liquid left in the pan once the mushrooms are done cooking, if there is less, add enough butter to make up for the amount that is missing.
- Heat the pot to medium-low. Once the butter has melted add flour. Cook the flour in the butter, stirring constantly to ensure that it doesn't stick to the pot. Once the flour has achieved a light golden-brown color add the beef stock to the pot (about 5-6 minutes). Stir the beef stock until the mixture simmers.
- Once the stock is simmering and has thickened to a gravy consistency, add the mushrooms, the meatballs, and the Worcestershire sauce.
- Stir the meatballs into the gravy until they are coated. Cover the pot and cook the meatballs for 10-15 minutes or until cooked through (after 10 minutes remove one of the meatballs and cut it in half, if it's cooked through and not pink in the middle then they are ready, if not cook them for another five minutes).
- Season the boiling water with kosher salt and add the egg noodles. Cook them according to the instructions on the package.
- While the noodles are cooking, add the sour cream to the meatballs and gravy. Gently stir in the sour cream and taste the gravy.
- Once the noodles are cooked strain them in a colander reserving 1/4 cup of the pasta water. Put the noodles, pasta water, 2 tablespoons of the chopped parsley or dill, and the remaining 3 tablespoons of butter back into the pasta pot and stir until the butter is melted and the ingredients are combined. Pour the pasta into a serving dish and spoon the meatballs and gravy on top. Sprinkle the remaining Tablespoon of parsley or dill on top and serve.