Dinner Details

Medium Prep time: 45-50 min

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 350°F.
2.In a mixing bowl, place seasoned meatball mixture with 1/4 tsp. kosher salt and using a fork, thoroughly break apart. Add ground beef to mixture and thoroughly combine. Firmly roll 12-14 golf ball-sized meatballs.
3.Spray a med. baking sheet with nonstick cooking spray and evenly distribute meatballs across pan and place in oven.
4.Bake for 25-30 min. until browned and cooked through (internal temp. 155°F).
5.Meanwhile, bring large covered pot of water to a boil, add noodles and cook 6-7 min. Drain and set aside.
6.Before meatballs are done, heat a large saute pan over med. heat. Add seasoned mushrooms and 1/4 tsp. kosher salt to pan and cook for 4-5 min.
7.Add gravy base liquid and 1 1/2 cups of water to pan, stir to combine. Bring sauce to a boil and then turn down the heat and let simmer. The gravy should thicken and become glossy.
8.Add cooked meatballs to gravy and serve immediately over egg noodles.

Medium Instant Pot Instructions

Thaw in the refrigerator.
1.In a mixing bowl, place seasoned meatball mixture with 1/4 tsp. kosher salt and using a fork, thoroughly break apart. Add ground beef to mixture and thoroughly combine. Firmly roll 12-14 golf ball-sized meatballs.
2.Set Instant Pot to SAUTE. Add 1 Tbsp. olive oil to the bottom of the pressure cooker. Cook meatballs for 4-5 minutes to brown. Add seasoned mushrooms, gravy base, 1/4 tsp. kosher salt and 1 1/2 cups of water.
3.Set to HIGH pressure for 10 minutes. After 10 minutes, do a quick release of the pressure.
4.Meanwhile, bring a large covered pot of water to a boil, add noodles and cook for 6-7 minutes. Drain.
5.Serve meatballs and gravy immediately over egg noodles.

Large Prep time: 40-50 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 350°F.
2.In a mixing bowl, place seasoned meatball mixture with 1/2 tsp. kosher salt and using a fork, thoroughly break apart. Add ground beef to mixture and thoroughly combine. Firmly roll 24-28 golf ball-sized meatballs.
3.Spray a large baking sheet with nonstick cooking spray and evenly distribute meatballs across pan and place in oven.
4.Bake for 25-30 min. until browned and cooked through (internal temp. 155°F).
5.Meanwhile, bring large covered pot of water to a boil, add noodles and cook 6-7 min. Drain and set aside.
6.Before meatballs are done, heat a large saute pan over med. heat. Add seasoned mushrooms and 1/2 tsp. kosher salt to pan and cook for 4-5 min.
7.Add gravy base liquid and 3 cups of water to pan, stir to combine. Bring sauce to a boil and then turn down the heat and let simmer. The gravy should thicken and become glossy.
8.Add cooked meatballs to gravy and serve immediately over egg noodles.

Large Instant Pot Instructions

Thaw in the refrigerator.
1.In a mixing bowl, place seasoned meatball mixture with 1/2 tsp. kosher salt and using a fork, thoroughly break apart. Add ground beef to mixture and thoroughly combine. Firmly roll 24-28 golf ball-sized meatballs.
2.Set Instant Pot to SAUTE. Add 2 Tbsp. olive oil to the bottom of the pressure cooker. Cook meatballs for 4-5 minutes to brown. Add seasoned mushrooms, gravy base, 1/2 tsp. kosher salt and 3 cups of water.
3.Set to HIGH pressure for 10 minutes. After 10 minutes, do a quick release of the pressure.
4.Meanwhile, bring a large covered pot of water to a boil, add noodles and cook for 6-7 minutes. Drain.
5.Serve meatballs and gravy immediately over egg noodles.

Serving Suggestion

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