Measure meat into a tablespoon and form into a ball; repeat until all the meatballs are formed
Cook the Meatballs: Oven Method (easiest method and doesn't require freezing)
Preheat oven to 375ºF
Lightly spray oil on broiler pan (with dripping pan underneath it)
Place meatballs in a single layer on broiler pan; cook until internal temperature reaches 160ºF (about 20 minutes)
Cooking the Meatballs: Instructions for stove top
Chilled meatballs on a parchment lined baking pan in the freezer for 10 minutes; heat a heavy bottom skillet with oil on medium heat
½ cup oil
Add 7-8 meatballs to the hot oil; allow meatballs to cook about 2 minutes, then roll them over and cook the other side another 2-3 minutes; the safe internal temperature should be 160ºF
Cook in batches; after each batch is done, place the cooked meatballs on a paper towel
Meatball Sauce Instructions
Combine water and cornstarch; mix well and set aside
¾ cup water, 2 tablespoons cornstarch
In a large skillet on medium high heat, add all ingredients except the cornstarch mixture; bring to boil
3 cups beef broth, ½ cup heavy cream, 1 tablespoon dried oregano or marjoram, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1½ teaspoons ground black pepper, 3 tablespoons whole grain mustard
Once sauce has started to boil, stir in the cornstarch slurry; continue to stir until sauce thickens; reduce heat to low
Add cooked meatballs to sauce and simmer for 10 minutes
Noodle Instructions
Bring stockpot of water to boil; add egg noodles and stir;
12 oz. Egg Noodles, 5 quarts water
Cook noodles for 10-12 minutes; drain
Place drained noodles on plate or in large bowl; add meatballs and sauce; garnish with chopped parsley
3 tablespoons fresh parsley
Notes
Yield:
This recipe yields about 25 meatballs per pound of meat; since the meatballs are small, I usually allow 6-8 per plate (for men) and 4-6 for women and kids.
I usually make this recipe using 3 lbs. of beef. If you only need a few meatballs, divide the recipe ingredients by 3.
If you make more meatballs than you need, just place the uncooked meatballs in a freezer bag and freeze them for up to 3 weeks
A Note about the Meatballs:
If you're going to cook them in the oven, it isn't necessary to freeze them for 10-minutes
If you're going to cook them on the stovetop, a quick 10-minute freeze is recommended so they won't fall apart
Leftovers and Sauce:
If you have leftover cooked meatballs, they can be frozen as well for about 2 weeks.
This recipe makes a lot of sauce. If you don't use all of the sauce, it can be frozen for up to two weeks in a freezer-proof container.