Meatballs and Noodles with Sherry Gravy

Look deep into this skillet my friends and you'll find caramelized meatballs, curly egg noodles and a scintillating, silky, sherry-scented gravy. A culinary piece of art that hits all the flavor notes you crave. And, although the meal is robust and comforting, it's not heavy, leaving you feeling satiated and spry at the same time!

I'm not kidding about the spry part (and don't laugh, it's true)! In fact, I was enjoying the gravy and noodles so much that I ate MUCH more than one single serving. Like probably 2-3 servings. But I didn't feel heavy or stuffed afterwards; just happy. That's because my gravy is as light as it is flavorful. It's brothy and satiny at the same time. And the addition of sherry enhances the nuances of garlic, onion and parsley. If you don't have sherry, you can use marsala wine, dry vermouth or madeira instead. OR, for an alcohol-free version, simply leave the sherry out and add more broth.

And it's crazy-easy too! You need a handful of ingredients and about 30 minutes and this dinner is on the table!

Meatballs and Noodles with Sherry Gravy

8 ounces egg noodles of choice (any width)
1 pound lean ground beef
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 teaspoon dried parsley, divided
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups beef broth or beef stock
1/2 cup sherry wine, marsala wine, dry vermouth, or madeira (or more broth for an alcohol-free version)
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Cook the noodles according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, in a large bowl, combine the beef, 1/2 teaspoon each of the onion powder, garlic powder and parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 meatballs. Transfer the meatballs to the prepared pan and bake for 12 to 15 minutes, until browned. Set the meatballs aside.
Melt the butter in a large skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth, sherry, and the remaining onion powder, garlic powder and parsley. Bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the gravy thickens. Add the meatballs and simmer for 3 to 5 minutes to heat through. Fold in the noodles and cook for 1 minute to heat through. Season to taste with salt and pepper. Top with parsley and serve.
Serves 4