Written Method:
I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them in a little olive oil in a black iron skillet. This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet. [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson's brand). Bring to a boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing, add about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream. These will make the sauce creamy and silky and also act as a thickener.
Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks). Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a lot of that goodness.
The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock. Yum!
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