Rich and flavorful!
1 lb. ground beef
2 slices bread, crumbed
1 egg
1/8 t pepper
2 T butter
2 T flour
2 t beef bouillon
1/8 t pepper
2 c light cream
egg noodles, cooked according to package directions
Combine beef, bread crumbs, egg and 1/8 teaspoon pepper. Mix until thoroughly combined. Shape into 1-inch meatballs. In skillet, melt butter over medium/low heat. Cook meatballs in skillet until browned, turning occasionally. Remove meatballs. Stir flour, bouillon and 1/8 teaspoon pepper into drippings. Whisk until smooth. Add cream. Cook and stir until boiling and thickened. Return meatballs to skillet. Heat through. Serve over egg noodles.
