The trick is to brown the meatballs nicely in the skillet and use those flavorful meat juices to make a creamy gravy. Egg noodles have the perfect wide surface for catching all that sauce. We couldn’t resist a dollop of sour cherry jam for a sweet accompaniment. Cook, relax and enjoy!

What you'll need: 12 oz extra-wide egg noodles 2 shallots ½ oz fresh parsley 3 Tbsp panko breadcrumbs 12 oz ground sirloin ¼ tsp ground nutmeg ¼ tsp ground allspice 3 Tbsp white wine vinegar 3 oz sour cream 2 oz sour cherry jam 2 oz baby kale coarse salt neutral oil, such as safflower or vegetable 1 large egg all-purpose flour freshly ground black pepper

Equipment: large pot colander large skillet

Recipe steps: 1. Cook the noodles Bring a pot of salted water to a boil. Add 7 oz egg noodles (save the rest for another time or cook them all) and cook until al dente, about 8 minutes. Reserve 1 cup pasta water then drain. Toss noodles with 1 tablespoon oil. Set aside and keep warm.

  1. Make the mixture Peel and finely chop shallots. Remove parsley leaves and finely chop. In a large bowl, combine breadcrumbs and 1 tablespoon water; let stand until softened, about 2 minutes. Beat in 1 egg then add meat, nutmeg, allspice, ½ the shallot, ¼ cup parsley (reserving a little for garnish at the end), ¾ teaspoon salt and a few grinds of pepper. Mix until just combined.

  2. Make the meatballs Roll mixture into 1½–2-inch balls.

  3. Cook meatballs Heat 2 tablespoons oil in a large skillet over medium-high. Add meatballs and cook until browned and cooked through, about 10 minutes. Transfer meatballs to a plate, leaving oil behind. (If little to no oil left in pan, add 1 tablespoon oil).

  4. Make sauce Add remaining shallot to pan and cook until softened, 3 minutes. Add 2 tablespoons vinegar and cook until evaporated, 1 minute. Add 1 tablespoon flour, cook 30 seconds, then whisk in sour cream and pasta water. Simmer until sauce thickens slightly, scraping up browned bits from the pan, about 3 minutes. Season with salt and pepper. Stir in meatballs.

  5. Make salad Toss baby kale with 2 teaspoons oil and remaining vinegar. Season to taste with salt and pepper. Divide egg noodles between plates and top with meatballs, sauce, and a sprinkle of parsley. Serve with jam. Enjoy!