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Barbecue Beef Meatballs with Egg Noodles

Barbecue Beef Meatballs with Egg Noodles prepared dish

Tender beef meatballs are simmered in a tangy barbecue pan sauce and served over buttery egg noodles. This family-style dinner balances savory meat, sweet-smoky sauce, and a simple noodle base for a comforting weeknight meal.

This recipe is american style, dinner, scaled for 6 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 6

Quick cooking notes

  • Core ingredients include plain breadcrumbs, olive oil, smoked paprika, wide egg noodles.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cup plain breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 12 oz wide egg noodles (dry)
  • 1 medium yellow onion (finely grated)
  • 1 large egg (lightly beaten)
  • 2 tbsp whole milk
  • 1 tbsp apple cider vinegar
  • 1.5 lb ground beef (85% lean)
  • 3 cloves garlic (minced)
  • 2 tbsp fresh parsley (chopped)
  • 0.5 tsp black pepper (freshly ground)
  • 1.5 cups barbecue sauce
  • 2 tbsp unsalted butter (divided)
  • 1 tsp kosher salt
  • 0.5 cup low-sodium beef broth
  • 1 tbsp worcestershire sauce

Instructions

  1. Bring a large 6-quart pot of water to a boil over high heat for the egg noodles, then keep it at a steady boil while you form the meatballs.
  2. Line a rimmed baking sheet with parchment paper and place a clean plate nearby; keep raw beef separate from ready-to-eat ingredients, and wash your hands, board, and utensils thoroughly after handling the meat mixture.
  3. In a large mixing bowl, combine the 1.5 lb ground beef, 1 finely grated medium yellow onion, 3 minced garlic cloves, 0.5 cup plain breadcrumbs, 1 lightly beaten large egg, 2 tbsp whole milk, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp smoked paprika with a fork or clean hands just until evenly mixed, about 1 minute; do not overmix or the meatballs will be dense.
  4. Using a 2-tbsp scoop or your hands, portion the mixture into about 24 meatballs and roll them gently into 1 1/2-inch balls; arrange them on the prepared baking sheet in a single layer.
  5. Heat 1 tbsp olive oil in a 12-inch deep skillet over medium-high heat until shimmering, about 1 minute, then add half of the meatballs in a single layer and brown them for 2 minutes per side, 6-8 minutes total, until the outside is well browned but the centers are not yet fully cooked.
  6. Transfer the browned meatballs to the clean plate with tongs, repeat with the remaining meatballs for another 6-8 minutes, and reduce the heat to medium if the browned bits on the skillet begin to darken too quickly.
  7. Carefully pour off excess fat from the skillet, leaving about 1 tbsp in the pan, then add 1.5 cups barbecue sauce, 0.5 cup low-sodium beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp apple cider vinegar; stir with a wooden spoon over medium heat for 1-2 minutes, scraping up the browned bits until the sauce is smooth and bubbling.
  8. Return all meatballs and any accumulated juices to the 12-inch skillet, turn them to coat in the sauce, cover the skillet, and simmer over medium-low heat for 10-12 minutes, stirring once halfway through, until the sauce thickens slightly and an instant-read thermometer inserted into the center of the largest meatball reads 160°F (71°C).
  9. While the meatballs simmer, add the 12 oz wide egg noodles to the boiling water and cook over high heat according to the package directions, usually 7-9 minutes, until tender but still slightly firm; drain the noodles in a colander and return them to the warm pot.
  10. Add 2 tbsp unsalted butter to the hot drained noodles and toss with tongs over low heat for 30-60 seconds, until the butter melts and the noodles are glossy; turn off the heat so the noodles do not dry out.
  11. Let the meatballs rest in the sauce off the heat for 3 minutes so the juices settle and the sauce clings to the meatballs.
  12. Divide the buttered egg noodles among 6 shallow bowls, spoon the barbecue meatballs and sauce over the top, and garnish each serving with the 2 tbsp chopped fresh parsley before serving hot.

Nutrition (per serving)

  • Calories: 667
  • Protein: 33 g
  • Fat: 27 g
  • Carbohydrates: 74 g
  • Fiber: 4 g
  • Sugar: 26 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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