Ground beef mixed with the french onion dip makes tender, savory meatballs that come together in one pan. The dip adds moisture and deep onion flavor in place of breadcrumbs and eggs, so you have a quick dinner without the usual binding ingredients.

Serves 2. 30 minutes, 12 at the stove.

About 1020 calories a serving, 60 g protein, 6 g carbohydrate, 83 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 pound ground beef with 1/3 cup of the french onion dip, 1/2 teaspoon salt, and 1/4 teaspoon pepper until just combined, then roll sixteen meatballs about the size of walnuts.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat, add the meatballs, and cook without moving them for three minutes until the bottoms brown, then roll and cook another three minutes until cooked through.6 min
3. Pour 1 cup beef broth and the remaining 2/3 cup dip into the pan with the meatballs, stir gently to combine, and let simmer while you cook the pasta.
4. Boil salted water in a large pot, add 8 ounces egg noodles, and cook until tender, then drain and toss with a drizzle of oil.10 min
5. Taste the sauce and adjust the salt and pepper, pour the meatballs and sauce over the noodles, and serve right away.

Note Swap ground pork or turkey for beef if you like. Leftovers keep in an airtight container for three days and reheat gently in a saucepan with a splash of broth. Serve over noodles or with crusty bread on the side to soak up the sauce.