Tuesday, January 23, 2007
Dinner Last Night: Saucy Meatballs
I have pretty much given up trying to maintain this blog and my cooking blog. I thought it would make more sense to have separate blogs for the separate topics, but it was just another thing to try to keep up, so we're back to all topics, all the time, here on the Arabian Knits channel.
This is what we ate for dinner last night.
Saucy Meatballs
2 pounds ground beef
2 large eggs
2 cups fresh bread crumbs, from 2 slices of bread
1 large onion, minced
1/2 cup milk
6 tablespoons dried dill, separated
2 teaspoon nutmeg
1/2 teaspoon paprika
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 tablespoons butter
24 oz medium egg noodles
24 oz frozen French cut green beans
2 1/4 cups water
1 1/2 cups sour cream
fresh dill sprigs, optional
In large bowl, combine egg, bread crumbs, milk, 3 tablespoons dill, nutmeg, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper; using hands or wooden spoon, blend well.
Shape mixture into 1 inch balls. In large skillet, over medium-high heat, melt 4 tablespoons butter; add 1/2 of the meatballs; cook about 12 minutes, turning frequently until browned on all sides. Remove to a plate and repeat with the other half of the meatballs
Meanwhile, prepare noodles according to package directions, add green beans to boiling, salted water along with noodles.
To drippings in skillet, add remaining 2 tablespoons butter; melt over medium-high heat. Return meatballs to skillet along with water and remaining 3 tablespoon dill, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Increase heat to high; bring to boil.
Reduce heat to low; cook, covered, 5 minutes until meatballs are cooked through. Stir in sour cream; cook 2 to 3 minutes longer until heated through.
To serve: Drain noodles and green beans; arrange on serving platter. Spoon meatball mixture over noodles; toss quickly. Garnish with dill sprigs, if desired. Makes 12 servings. Serve with a salad and some fruit for dessert and you have a nice family meal.
This is what we ate for dinner last night.
Saucy Meatballs
2 pounds ground beef
2 large eggs
2 cups fresh bread crumbs, from 2 slices of bread
1 large onion, minced
1/2 cup milk
6 tablespoons dried dill, separated
2 teaspoon nutmeg
1/2 teaspoon paprika
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 tablespoons butter
24 oz medium egg noodles
24 oz frozen French cut green beans
2 1/4 cups water
1 1/2 cups sour cream
fresh dill sprigs, optional
In large bowl, combine egg, bread crumbs, milk, 3 tablespoons dill, nutmeg, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper; using hands or wooden spoon, blend well.
Shape mixture into 1 inch balls. In large skillet, over medium-high heat, melt 4 tablespoons butter; add 1/2 of the meatballs; cook about 12 minutes, turning frequently until browned on all sides. Remove to a plate and repeat with the other half of the meatballs
Meanwhile, prepare noodles according to package directions, add green beans to boiling, salted water along with noodles.
To drippings in skillet, add remaining 2 tablespoons butter; melt over medium-high heat. Return meatballs to skillet along with water and remaining 3 tablespoon dill, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Increase heat to high; bring to boil.
Reduce heat to low; cook, covered, 5 minutes until meatballs are cooked through. Stir in sour cream; cook 2 to 3 minutes longer until heated through.
To serve: Drain noodles and green beans; arrange on serving platter. Spoon meatball mixture over noodles; toss quickly. Garnish with dill sprigs, if desired. Makes 12 servings. Serve with a salad and some fruit for dessert and you have a nice family meal.
Labels: Frugality, Homemaking, Recipes, Tales from the Kitchen
