Ingredients
- 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)
Instructions
- Add 1 tbsp of butter to a large pan over medium heat.
- Add meatballs to pan, cooking until warm throughout.
- 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.
- Transfer meatballs to paper towel lined plate, and add ¼ cup butter to the same pan used to cook meatballs.
- Once butter has melted, add flour and whisk until dissolved.
- Add beef broth, worcestershire sauce, and honey dijon mustard in pan, stirring to combine.
- Once sauce has thickened, add heavy cream and stir thoroughly.
- Top egg noodles with meatballs, a generous helping of gravy, and salt and pepper to taste.
