So, I decided to go for a pedicure—unfortunately my nail salon is not known for having the most recent magazines with the biggest pictures, so I stopped on the way to treat myself to a glossy dose of gossip.  Wouldn’t you know I would walk by the cookbook section on the way to the magazines?  And there, on the discount table, jumping up and down was The Meatball Cookbook Bible, with a price LESS than that of most magazines!  What to do, what to do?

Well, I walked out with a 512 page cookbook, that’s what!  It was on sale for $4.99! My day was definitely looking up. The nail ladies seemed a bit befuddled by my reading material—I got the feeling that they were discussing it between themselves 🙂 You’d think I was the only person ever to read a $4.99 meatball cookbook while getting a pedicure!

The Meatball Bible has turned out to be well worth the $4.99 investment. I’ve made five recipes so far, and all five have been winners. How often does that happen?! Now let’s get to the disclaimers. I am not talking gourmet cuisine here—each recipe is based on some sort of ground meat, noodles, and pantry staples.  The pantry staples, meat, spices and extras are well chosen and harmonious. These recipes work and the results are family-friendly, comfort food and there’s nothing wrong with that, is there? There’s a lot good with that, actually 🙂

Note: I am on the leftovers now, and I have plenty of meatballs and noodles, but I am out of sauce! Next time, I’ll make more sauce.  Upping the sauce by 50% would probably be perfect 🙂

Meatball Beff Stroganoff

INGREDIENTS

• 1 large egg
• 2 tablespoons milk (whole milk, preferred)
• ½ cup plain breadcrumbs
• 2 tablespoons olive oil
• 2 large onions, very finely chopped
• 3 garlic cloves, minced
• 1¼ lbs ground beef (80% lean)
• Salt and pepper to taste
• Pam, or some other sort of vegetable oil spray
• 2 tablespoons butter
• ½-1 lb sliced mushrooms (optional)
• 3 tablespoons flour
• 2 cups beef stock, heated in microwave to very hot
• 2 tablespoons tomato paste
• 1 tablespoon dijon mustard
• ½ cup sour cream (not non-fat)
• 2 tablespoons chopped fresh parsley

To serve:  1 lb. broad curly egg noodles, cooked according to package directions (or any other pasta)

1. Combine egg and milk in a large mixing bowl, and whisk until smooth. 
2. Add in breadcrumbs, mix well, then set aside to soak.
3. Heat oil in a frying pan over medium heat, and add onion and sauté for 3-5 minutes, or until onion is translucent. 
4. Sir in garlic and cook for another minute. Remove from heat.
5. Add half of the onion mixture, and the ground beef to the breadcrumb mixture, then add salt and pepper to taste. 
6. Blend meatball mixture together by tossing gently—do not compress mixture, toss. 
7. Form meat mixture into approximately 2″ meatballs.  Roll balls lightly between palms, then place formed meatballs on a foil covered, rimmed baking sheet—if desired, meat mixture or meatballs can be refrigerated for a few hours or overnight—be sure to remove remaining onion mixture from the pan and refrigerate that, too.
8. Preheat broiler. 
9. Spray meatballs with vegetable oil—Pam, if you don’t have a sprayer for your olive oil—then broil meatballs for approximately 6 minutes. Shake pan, or turn meatballs half way through the cooking time. While meatballs are browning, finish the sauce.
10. Add 2 tablespoons butter to frying pan with onions. Turn on heat to melt butter. If desired, add some sliced mushrooms to the onion mixture and saute for 3 minutes. 
11. Sprinkle flour over onion-mushroom mixture, and cook, stirring constantly, over low heat for 3 minutes. Turn heat off.
12. Working quickly, add hot beef broth to mixture in frying pan in 3 additions:  add approx ¾ cup stock, stir until sauce is smooth, then add another ¾ cup and stir until smooth, then finish with remaining stock, stirring until smooth.
13. Turn heat back on under the frying pan. Whisk in the tomato paste and mustard, and bring mixture to a simmer, simmering for 3 minutes. Taste sauce, and add salt and pepper, if needed.
14. Add hot meatballs to simmering sauce. Continue to simmer over low heat for 15 minutes.
15. Turn off heat, stir in sour cream and sprinkle with chopped parsley.  Heat sauce, but do not bring sauce back to boil, or the sour cream with curdle.

Serve sauce and meatballs over drained hot noodles—makes four yummy, family-friendly servings!

BTW, I haven’t tested this, but the book says that this dish can be made up one to two days ahead and then reheated in a 350° oven for 15-20 minutes, which makes this a great dish to make for the mom with a new baby (and a toddler or two), or the lady down the block with the right broken ankle (right ankle, can’t drive), doesn’t it?

Enjoy this for dinner with your family tonight. There should be smiles all around 🙂