As I was making out my monthly menu and grocery list this morning, I ran across this little recipe. I still have no idea where I found it but I do know that I must have been having a frantic what’s for dinner night. It’s scribbled on a small post it note and stuck to the side of the fridge.
This little slip of paper has given me comfort quite a few nights when I have the realization, “Oh my gosh! It’s 5pm and I have no idea what’s for dinner!”. No, it may not be the healthiest dinner — it is delicious, quick, easy and everyone eats it with smiles on their faces.
It really takes about 15-20 minutes because you do everything at the same time.
Here’s what I do:
(Yes, I realize this looks different than my scrap of paper, I never follow the recipe, even when it’s mine!)
- 1 beef bullion cube
- ½ c water
- 24 frozen meatballs (I use about ½ package of Aldi's original)
- 1 c evaporated milk
- 2 Tbs all purpose flour
- 1½ c cold water
- ¼ tsp nutmeg
- 1 Tbs lemon juice
- ¼ tsp onion powder or dried minced onion
- salt & pepper to taste
- Cooked Egg Noodles
- Place frozen Meatballs, bullion cube and ½ c water in large skillet, simmer covered about 10-15 minutes until hot throughout. Meanwhile boil egg noodles, drain, melt 2 Tbs butter in the noodles, cover and set aside.
- Remove meatballs to plate with slotted spoon, keep warm by covering with skillet lid :)
- In 2 cup measure, combine evaporated milk, flour & onion powder. Whisk to remove lumps, stir in 1½ cups water.
- Pour this into the skillet with meatball drippings and crank heat to high, whisk and stir until it thickens, about 4-6 minutes.
- Stir in nutmeg, 1 Tbs lemon juice & salt & pepper to taste (watch the salt, the bullion already added some!).
- Add the meatballs and just warm back up. Serve atop hot buttered noodles.
- I like to sprinkle it with a bit of parsley.