Noodles & White Sauce

Index

Main Dishes

• 1 lb ground beef (or turkey)
  
• 1 lb Italian sausage (pork or turkey)
  
• 1 cup bread crumbs (or crunched croutons)
  
• small onion (minced)
  
• 1 egg
  
• 1 tsp celery seed
  
• garlic
  
• salt and pepper to taste
  
• 3 Tbs vegetable oil
  
• 1 can chicken broth
  
• 2 Tbs flour
  
• 8 oz sour cream
  
• egg noodles

1. Mix meats, bread crumbs, onion, egg, celery seed, garlic, salt and pepper in large bowl.
   
2. Heat oil in frying pan.
   
3. Put chicken broth in separate dutch oven and heat on low.
   
4. Form meat mixture into 1 inch diameter balls and brown in oil without crowding. Turn frequently to brown on all sides and transfer one at a time to chicken broth.
   
5. When all meatballs are in dutch over, cover and simmer for 45 minutes.
   
6. When done, remove meatballs from dutch oven and keep warm.
   
7. Add flour to pan, stir until smooth and cook 1 minute. Add 1/2 cup water if gravy seems too thick.
   
8. Heat to boil and boil one minute.
   
9. Lower heat and add sour cream. Heat thoroughly but do not boil.
   
10. Serve sauce over noodles and meatballs.