Meatballs Romanoff - cooking recipe

Ingredients

Make Ahead Meatballs
1 lb ground beef
3 tablespoons instant minced onion
1/2 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 egg
1/4 cup milk
Sauce
2 tablespoons butter
1 tablespoon flour
1/4 cup kraft macaroni and cheese mix
1 1/2 cups milk
2 tablespoons sour cream
1/2 teaspoon minced garlic clove
Noodles
1 (8 ounce) package egg noodles
2 tablespoons butter
2 teaspoons parsley flakes

Preparation

MAKE AHEAD MEATBALLS.
Heat oven to 400\u00b0F.
Mix all ingredients thoroughly, shaping into 1\" balls. Place in ungreased jelly roll pan.
Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
SAUCE.
Melt butter in large skillet. Remove from heat.
Blend in flour, cheese.
Gradually stir in milk.
Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
Serve meatballs with sauce over noodles.
**Note**.
This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.