• 1 package Mama Carmado’s meatballs
  • 1 tbsp butter (for cooking meatballs)
  • 6 oz extra wide egg noodles
  • ¼ cup butter (for gravy)
  • ⅓ cup flour
  • 2 cups beef broth
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon honey dijon mustard
  • ½ cup heavy cream
  • Salt (to taste)
  • Pepper (to taste)


  1. Add 1 tbsp of butter to a large pan over medium heat.
  2. Add meatballs to pan, cooking until warm throughout.
  3. While meatballs are cooking, bring a large pot of water to a boil and add egg noodles. Strain once softened and cooked through, and set aside.
  4. Transfer meatballs to paper towel lined plate, and add ¼ cup butter to the same pan used to cook meatballs.
  5. Once butter has melted, add flour and whisk until dissolved.
  6. Add beef broth, worcestershire sauce, and honey dijon mustard in pan, stirring to combine.
  7. Once sauce has thickened, add heavy cream and stir thoroughly.
  8. Top egg noodles with meatballs, a generous helping of gravy, and salt and pepper to taste.