Beef & Bison Meatballs Over Noodles with Rich Brown Gravy

Matt and I had just been talking about how he hasn’t been able to enjoy egg noodles ever since his diagnosis, and then we stumbled upon a box while grocery shopping together at Kroger. We were so excited, and we immediately made plans to create a beef stroganoff of sorts that turned out to be amazing!

Jovial Foods egg pasta is made with organic brown rice flour, water, and organic eggs. Simple enough! We already had Pioneer Brand gf brown gravy mix, so we decided to use it. The ingredients aren’t the most wholesome, but it worked in a pinch and came together beautifully.


We chose to make our meatballs from lean organic beef and ground bison. They really were melt-in-your-mouth delicious. I cut the above onion in our food chopper, scrambled two eggs, added the gf panko bread crumbs, and then we added the meat. Matt mixed it all together.


Then came the spices! Here was our lineup. We didn’t measure. Instead, we eyeballed the amounts to our liking.




We decided to use our melon baller to scoop the meat, but ultimately, Matt just started to do so in free-form. The key is to make sure they are very similar in size so that they all cook evenly. Mason wanted to help his dad so bad! This photo warms my heart.



We had enough meat that we were able to make and then freeze these four patties for later!


While they did time in the oven, I got to slicing a large box of mushrooms.


We sauteed the mushrooms and drained off the excess liquid. Matt broiled the meatballs and patties for a few minutes to finish.


We have plans to enjoy these on English muffins with allthetoppings at the lake house. =D


We cooked the pasta and gravy according to package instructions. We did forget to add Worcestershire sauce to the meatballs (Whoops!), so when we enjoyed our leftovers on Monday evening, we cooked down white wine, added the mushrooms, gravy, and Worcestershire. Lastly, we splashed in milk to finish. Despite this meal being truly amazing on Saturday, these additional steps added another layer of flavor that kicked it up a notch! Just look at all that swirly deliciousness.


To go along with it on Saturday, we made a simple side of steamed green and wax beans, carrots, and beets. {That crazy cute owl dish was a surprise from my friend, Stefanie. It is perfect to hold my rings while I’m cooking and washing dishes!}



I so hope you can enjoy this meal, and if you do, please write to let me know what you think!

This is enough to serve four plus 15 meatballs and 4 3-oz. patties leftover. Since we were already putting forth the effort, we thought it would be best to make plenty to freeze for quick, healthy meals later.


12 oz. lean ground beef (We chose 91/9.)

1 lb. ground bison (Ours was 85/15.)

2 oz. bread crumbs

2 eggs, scrambled

1 onion, peeled and chopped

Worcestershire sauce

Herbs and spices: garlic powder, Old Bay, ground thyme, chipotle chili powder, cloves, turmeric

One package Pioneer Brand brown gravy + water according to package instructions

Approximately 1/4 cup white wine

2-4 T milk of choice

One large package of button mushrooms, rinsed and sliced

8-9 oz. egg pasta


Preheat the oven to 365*. Add scrambled eggs, bread crumbs, onion, and meat to a large bowl. Gently mix it all together. Add spices to your liking and fold to evenly distribute. Portion meatballs equally to number 35. Mold the remaining mixture into four patties. Bake for approximately 30 minutes or until meat is close to being fully cooked.

Meanwhile, boil water for the pasta and cook until al dente. Make the gravy per package instructions.

After sauteeing and draining the mushrooms, add the wine and cook until it has reduced by close to half. Add back the mushrooms and gravy before finally adding enough milk to make it as creamy as you desire. Shut off the heat once it is all incorporated.

Switch oven to broil and carefully watch. This is just to finish them and should only take 5 minutes.

To serve, portion the pasta among four bowls and add five meatballs. Ladle the sauce to finish, and if you have nice Italian parsely or perhaps even mint for garnish, even better! Matt and I love to include something green when possible.

Below is our servings the second time around with the addition of wine and milk. In one word this could be described as heavenly.



Cooking together is one of the many things I love to do with Matt. It’s an awesome way to allow your creativity to flow, and then you get to reap the rewards at the end. As always, enjoy!


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