Meatballs Stroganoff

Ingredients:
I'm giving you fair warning, this is NOT a 'measure everything out' recipe. Instead, its one of those things you throw together after work on a busy day because it works and its delicious and your kids love it, and its super fast.

Frozen Italian style meatballs (1/2 oz each)
generally, enough to cover the bottom of the pan. Depends on who is home.
Extra virgin olive oil
1+ Tbsp - just enough to brown up the meatballs.
2 cups beef broth
use more for more meatballs... just go with this recipe. Don't over think it.
Seasoning
kosher salt and black pepper to taste
dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
it will look like a lot of seasoning, but in the end, it will be great!
1 cup sour cream
4 oz reduced fat cream cheese (optional)
1 cup heavy whipping cream
or a slurry of whole milk + a bit of corn starch
Wide egg noodles
enough for whomever is there
optional garnishes - fresh oregano leaves, Italian seasoning

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! Loved this recipe! Will definitely be making it again!