It’s hard to think of any other food that’s more versatile than meatballs. They go with all kinds of dishes.
One of my favorites is Meatball Stroganoff. That’s what we had the other night with buttercup squash and whole-kernel corn.
One of the nice things about this dish is that the meatball recipe, which can be made ahead of time, is large enough so you can freeze some for later use.
Easy Meatball Stroganoff
2 10¾-ounce cans condensed cream of mushroom soup
¼ pound fresh mushrooms, sliced
½ cup milk
12 cooked (recipe follows)
1 cup sour cream
1 teaspoon smoked paprika
½ teaspoon ground allspice
½ teaspoon ground cloves
2 tablespoons Worcestershire sauce
|2 tablespoons ketchup
2 ounces tomato paste
1 16-ounce package egg noodles, cooked according to package directions
In a soup pot, combine soup, mushrooms, and milk; cook over medium heat until hot.
Add spices, ketchup and tomato paste. Reduce heat to low, stir in meatballs, and continue cooking for 10 to 15 minutes.
Stir in sour cream and cook 3 to 5 minutes, or until mixture is heated through. Serve over warm cooked egg noodles.
2 pounds ground chuck
½ pound ground pork
2 cups Italian bread crumbs
1 cup milk
1 cup fresh parsley, chopped
½ cup Parmesan cheese, grated
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 onion, minced
½ cup pine nuts (optional)
Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly browned, or place on foil cookie sheet and bake for ½ hour at 350 degrees. Gently place in your own sauce and cook on medium for 1 hour.
Yield: 25 to 30 meatballs.