Ingredients

4 servings

　　1 3/4 pounds ground sirloin

　　1 large egg, beaten

　　1/4 cup plain bread crumbs

　　1/2 small yellow onion, chopped

　　A healthy grating of nutmeg

　　1/2 cup fresh flat-leaf parsley leaves (3 handfuls), chopped

　　Freshly ground black pepper

　　2 tablespoons extra-virgin olive oil (EVOO)

　　2 cups beef stock

　　1 tablespoon red currant or grape jelly

　　1 cup heavy cream or sour cream

　　1/2 pound wide egg noodles

　　Salt

　　2 tablespoons butter

　　8 cornichons or 6 baby gherkins, chopped, for garnish

　　

Step 1

Place the ground sirloin in a large mixing bowl and punch a well into the center. Fill the well with the egg, bread crumbs, onion, nutmeg, half of the chopped parsley, and a little salt and pepper. Mix up the meatball ingredients until well combined, yet not overmixed. Divide the mix into 4 equal parts. Roll each part into 6 balls. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes, giving the pan a good shake now and then. Add the stock, jelly, and heavy cream or sour cream. Bring it up to a bubble, then reduce heat to a simmer and cook for 8 to 10 minutes.

　　

Step 2

Place a large pot of water on to boil. Add the noodles and season the water with salt. Cook until just tender, 5 to 6 minutes. Drain the egg noodles and shake dry. Put the noodles back in the hot pot and add the remaining chopped parsley and the butter and season with salt and pepper. Stir until the butter has melted. Top the noodles with the meatballs, their sauce, and pickles.

　　Rachael Ray's 30-Minute Get Real Meals