BBQ Meatballs with Buttered Egg Noodles and Roasted Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

BBQ Glazed Beef Meatballs

1. In a large bowl, combine 1½ lb 80/20 ground beef, ⅓ cup plain breadcrumbs, ¼ cup whole milk, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 tablespoon Worcestershire sauce; mix until just combined. 5 min
2. Roll the mixture into 24 meatballs, about 1½ inches each, and place them on a plate. 6 min
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Add the meatballs in a single layer and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total (they do not need to be fully cooked through yet). 8 min
5. Reduce heat to medium-low, pour in 1 cup smoky-sweet BBQ sauce, and stir to coat all the meatballs; simmer uncovered for 8 minutes, turning occasionally, until the sauce is thickened and the meatballs are cooked through. 8 min
6. Remove from heat and serve the glazed meatballs over the buttered egg noodles.

Buttered Egg Noodlesbase

1. Finely chop 2 tablespoons fresh flat-leaf parsley and set aside. 3 min
2. Bring a large pot of water seasoned with 1 teaspoon kosher salt to a rolling boil. 8 min
3. Add 10 oz wide egg noodles and cook according to package directions until just tender, about 7 minutes, then drain well. 7 min
4. Return the drained noodles to the pot off the heat, add 3 tablespoons unsalted butter, ⅛ teaspoon black pepper, and the chopped parsley; toss until the butter is fully melted and the noodles are evenly coated. 2 min

Roasted Green Beansside

1. Preheat the oven to 425°F and line a large rimmed baking sheet with foil. 10 min
2. Trim 1 lb fresh green beans and place them on the prepared baking sheet; drizzle with 2 tablespoons olive oil, sprinkle with ¼ teaspoon garlic powder, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper, then toss to coat and spread into a single layer. 4 min
3. Roast at 425°F for 18–20 minutes, shaking the pan once halfway through, until the beans are tender with lightly charred edges. 19 min
4. Transfer the roasted green beans to a serving dish and squeeze the juice of ½ lemon over the top just before serving.