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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

1 pound lean ground beef
1 large egg
1 cup fresh bread crumbs, from 2 slices of bread
1 small onion, minced
1/4 cup milk
3 tablespoons dried dill, separated
1 teaspoon nutmeg
1/2 teaspoon paprika
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-4 tablespoons butter
8 oz medium egg noodles
8 oz frozen French cut green beans
1/2 cup sour cream
3/4 cup water
fresh dill sprigs, optional

In large bowl, combine egg, bread crumbs, milk, 1 1/2 tablespoons dill, nutmeg, paprika, 3/4 teaspoon salt and 1/4 teaspoon pepper; using hands or wooden spoon, blend well.

Shape mixture into 1 inch balls. In 12 inch skillet, over medium-high heat, melt 2 tablespoons butter; add meatballs; cook about 12 minutes, turning frequently until browned on all sides.

Meanwhile, prepare noodles according to package directions, add green beans to boiling, salted water along with noodles. When meatballs are browned, remove to a plate using slotted spoon.

To drippings in skillet, add remaining 1 tablespoon. butter; melt over medium-high heat. Return meatballs to skillet along with water and remaining 1 1/2 tablespoon dill, 3/4 teaspoon salt and 1/4 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 6 servings. Serve with a salad and some fruit for dessert and you have a nice family meal.

The nice thing about this is that if you need to stretch the meal, you can up the sauce and the noodles. Use a cup of sour cream and a little over a cup of water, increase the salt to 1 teaspoon, and the dill to 2 tablespoons, and boil the whole pound of egg noodles and a pound of the green beans. Also, if there is enough fat in the beef, and there is room in the pan, you don't have to remove them or add any more butter, but can keep them in the pan and add the other ingredients in order and just stir it up with the meatballs.

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