Ingredients
1
lb lean (at least 80%) ground beef
1
cup Progresso™ plain panko crispy bread crumbs
1/2
cup finely chopped yellow onion
1/4
cup finely chopped fresh Italian (flat-leaf) parsley
2
teaspoons salt
1/2
teaspoon pepper
1/4
teaspoon ground allspice
1/3
cup milk
1
teaspoon Worcestershire sauce
1
egg
1
tablespoon butter
1
carton (32 oz) Progresso™ chicken broth
3/4
cup heavy whipping cream
4
cups medium egg noodles (from 16-oz bag)
Preparation
In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.
In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.
