In a large bowl, mix together flour, ketchup, water, worcestershire sauce, 1 ½ cans of french onion soup (set remaining aside), mustard powder, salt, and pepper.
Set sauce mixture aside.
In a small bowl, mix together 1 cup of the Panko breadcrumbs and milk, set aside.
In another large bowl, beat eggs, and add in salt, pepper, and garlic.
Add ground beef and mix the beef and egg mixture until just combined.
Add remaining ½ can french onion soup, breadcrumb mixture, and additional 1 cup of dry breadcrumbs. Mix again, just until combined.
Be careful not to overwork your meatball mixture when combining ingredients. Form 1 inch meatballs from the mixture.
In a large skillet, heat olive oil over medium heat. Slightly brown your meatballs, 1-2 minutes per side, just to crust the outsides.
Pour sauce mix over the meatballs and bring to a boil.
Reduce heat and simmer 18-20 minutes, until meatballs are cooked through.
While the meatballs are finishing, prep your egg noodles to serve the meatballs over.
Bacon Roasted Green Beans
Preheat your oven to 400 degrees. Bring a large pot of water to a boil. Boil the green beans for 3-5 minutes. Drain the water, and set beans aside. Line a large rimmed baking sheet with foil. Layer the green beans onto your baking sheet, then layer slices of uncooked bacon over top. Bake for 20-22 minutes, until bacon is cooked through and green beans are tender. For serving, chop the cooked bacon and sprinkle over top of the green beans.
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