Two Meatballs Long Neck Delaware is a hearty, one-pan weeknight dinner that pairs juicy, herb-flecked meatballs with a rich, savory gravy and tender egg noodles. The name comes from the two large meatballs per serving and the long, twisted egg noodles (often called “long necks”) that soak up every bit of the sauce. It’s a comforting, budget-friendly dish that comes together in about an hour and tastes like a slow-simmered Sunday supper.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1/2 cup (50 g) plain breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 tbsp tomato paste
- 2 cups (480 ml) beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 tsp Worcestershire sauce
- 8 oz (225 g) wide egg noodles
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, half of the minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing makes meatballs tough.
- Shape the mixture into 8 equal meatballs, about 2 inches (5 cm) in diameter. Set them on a plate.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be cooked through yet. Transfer the meatballs to a plate and set aside.
- In the same skillet, reduce heat to medium. Add the diced onion and cook, stirring, until softened, about 3 minutes. Add the remaining garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Pour in the beef broth, diced tomatoes (with their juices), and Worcestershire sauce. Bring to a simmer, scraping the bottom to deglaze.
- Return the meatballs to the skillet. Cover and simmer gently for 15 minutes, or until the meatballs reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- While the meatballs simmer, cook the egg noodles according to package directions in salted water until al dente. Drain and set aside.
- Once the meatballs are cooked, taste the sauce and adjust seasoning with salt and pepper if needed.
- To serve, divide the noodles among 4 bowls. Place 2 meatballs on each portion, then ladle the sauce over the top. Garnish with parsley if desired.
Tips
- Use a thermometer: Don’t rely on color or time alone—insert a food thermometer into the center of a meatball to confirm 160°F (71°C).
- Don’t overmix: Mix the meatball ingredients just until combined. Overworking the meat can make the meatballs dense and tough.
- Make it gluten-free: Use gluten-free breadcrumbs and gluten-free egg noodles. The rest of the ingredients are naturally gluten-free.
- Substitute the meat: Ground turkey or chicken works, but since they are leaner, add 1 tablespoon of olive oil to the meatball mixture to keep them moist.
Serving Suggestions
Serve the meatballs and sauce over the noodles with a side of steamed green beans or a crisp green salad. A slice of crusty bread is perfect for sopping up the extra sauce. For a low-carb option, serve over zucchini noodles or mashed cauliflower.
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes with the garlic for a kick.
- Cheesy: Stir 1/2 cup (60 g) of shredded mozzarella into the sauce just before serving for extra richness.
- Herby: Swap the oregano for 1 teaspoon of dried basil or Italian seasoning.
- Slow cooker: Brown the meatballs, then transfer everything (except noodles) to a slow cooker and cook on low for 4–6 hours. Cook the noodles separately.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The sauce and meatballs can be stored together, but it’s best to keep the noodles separate to prevent them from getting mushy. To reheat, place the meatballs and sauce in a saucepan over medium heat until bubbling, then add the noodles and heat through. Alternatively, microwave individual portions in 30-second bursts, stirring in between, until hot. You can also freeze the meatballs and sauce (without noodles) for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen meatballs? Yes, but thaw them first and reduce the initial browning time. Since they are already cooked, just heat them through in the sauce for about 10 minutes.
What if I don’t have egg noodles? Any pasta shape works—spaghetti, fettuccine, or even penne. Adjust cooking time according to the package.
Can I make the meatballs ahead of time? Absolutely. Shape them and refrigerate for up to 24 hours before cooking. You can also freeze the uncooked meatballs on a baking sheet, then transfer to a bag for up to 3 months.
How do I know when the meatballs are done without a thermometer? Cut one open—it should be brown throughout with no pink. However, a thermometer is the only reliable way to ensure safety.
Can I use fresh tomatoes instead of canned? Yes, use 2 cups (about 4 medium) of chopped fresh tomatoes. Add them with the broth and simmer a little longer, about 20 minutes, to let them break down.
What’s the best way to keep the sauce from being too thin? If the sauce is too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Simmer for 2–3 minutes until thickened.
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- Traditional Oatmeal Cookie Recipe: Soft, Chewy Classics
- Vegan Blondie Recipe UK: Chewy, Golden Traybake
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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