Italian Meatballs on Parmesan Noodles
Ingreadient
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1/2 cup Italian seasoned bread crumbs
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1/2 cup finely grated Parmesan cheese, plus more for baking
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1/4 cup chopped fresh parsley
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1 tablespoon dried oregano
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1/2 tablespoon minced garlic or garlic paste
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1/2 tablespoon kosher salt
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1/2 tablespoon freshly ground black pepper
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1 teaspoon dried basil
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1/2 teaspoon red pepper flakes
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1 large egg, beaten
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1/4 cup milk
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1 1/4 cups beef broth, divided, or more as needed
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1 pound 80% lean ground beef
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12 ounces egg noodles
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1 1/2 tablespoons salted butter
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1 tablespoon garlic paste
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1/4 cup grated Parmesan cheese
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1 tablespoon olive oil
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1 teaspoon freshly ground black pepper
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2 tablespoons chopped fresh parsley, plus more for garnish
Direction
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Preheat the oven to 425 degrees F (225 degrees C).
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Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork. Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
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With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish. Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
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Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
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For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.
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Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
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Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley. Enjoy!
