Meatball Stroganoff

Frozen Italian Style Meatballs (I like Casa brand, found at Sam’s Club) – approximately 25-30 meatballs

Olive oil – 1-2 Tb

2 cups beef stock (I prefer Kitchen Basics)

1 packet of Beef Flavor Booster (optional)

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. dried parsley (plus a little extra for garnish)

1 tsp. kosher salt

1 tsp. ground black pepper

1 cup whipping cream

1 cup sour cream

8 Tb. of cream cheese

1 Tb. pasta water

Egg noodles – approximately 8 oz (I prefer an extra thick egg noodle made by Amish Kitchens http://www.amishkitchennoodles.com)

grated parmesan cheese

Heat oil in a large skillet. Add meatballs and brown evenly over medium to medium high heat. Add beef stock to deglaze pan and add dried herbs, salt and pepper. Allow to simmer for a few minutes to bring all the flavors together. In a seperate pot, boil water and cook noodles according to package directions. Add whipping cream and allow to simmer for another few minutes to start the thickening process. Reduce heat to a simmer.  Add the sour cream and cream cheese and stir together. Add in a tablespoon of pasta water. Allow noodles to finish cooking and drain water. Add the drained pasta to the meatball mixture and stir to combine. Continue to simmer for several more minutes to allow the pasta to absorb some of the sauce. Transfer to a platter and top with parmesan cheese and parsley.

Note: This dish is excellent left over, I just add a little beef stock to it before reheating.