This of this meal as stroganoff, but more fun. Large, beefy meatballs are cooked in a delicious, creamy dill sauce and served over egg noodles.
Yesterday was Dudette-room-cleaning day. The process would have been a lot easier if we had rented a back hoe and dumpster, but being the frugal sorts, we just went at it layer by layer.
You see, this room cleaning thing is a bit like an archaeological dig. The findings range from trash to treasure.
There are, of course clothes. The dirty ones are no-brainers since they’re heaped in obvious I-just-took-this-off-and-dropped-it-wherever piles. They go in the laundry basket. The clean ones take a bit more discernment. The ones that are still folded have been reviewed and rejected as possible attire for the day. They get returned to their proper drawer.
But, there are clothes that are lying on the ground, aren’t folded and could be clean. They could also be dirty. The only way to tell is by giving them a sniff. I really hate the sniff check. We may have a beautiful little girl, but she’s six and she can get pretty stinky, as can the stuff she plays in.
Sometimes the sniff check kicks in the gag reflex. It’s the price we pay as parents.
The majority of the stuff on Dudette’s bedroom floor, however, is the fault of fast food restaurants. It’s the reason that our kiddo is still hungry after a meal at one of those places. It’s the cheap, breaks-five-minutes-after-you-get-it toy.
I know, I know. All kids want cheap toys. When I was a kid I wanted them. Heck, I used to eat an entire box of cereal I didn’t like just to get to the free plastic glow-in-the-dark monster inside. I get it.
But did those toys multiply and create cheap, plastic toy babies at record rates like Dudette’s seem to be doing? I don’t think so.
Most of the time I try for a quick sweep and toy clean-out of the lady’s room while she’s at school so I can toss a handful away at a time. When she’s with me, I don’t get away with that.
Unfortunately, no matter what way these toys disappear, sometimes they stick with me. Ever since seeing this recipe in Family Circle, the words, ‘The meatballs says no,’ have been going round and round in my head as the result of a silly McDonalds meatball toy that was apparently from iCarly.
I dislike both of them for doing that to me, just so you know.
Easy. That’s the best way I can describe the process. Easy and non-greasy. Even though I was a little concerned about the fact that the meatballs weren’t cooked in a skillet beforehand, I was glad to get away without having to clean grease spatters off the stove.
After the meat is mixed with stuff, 16 meatballs are formed and set aside to wait. See; easy. Oh, don’t forget to get the pasta cooking too.
At this point I have to admit that I departed from the directions a bit. The cooking spray wasn’t enough to keep my onions from burning while they cooked so I added a touch of oil. It wasn’t much, just as if I had sprayed a long, long time.
I also didn’t use canned mushrooms because I’m supposed to cut back on salt and we all know how much salt is added in the canning process. Instead, I sauteed my fresh mushrooms with the onions until soft.
Finally, I didn’t add the flour to the milk, but instead sprinkled it over the onions and mushrooms, stirred until they were coated. Then I whisked in my milk. I had a lump-less sauce as a result.
I added my meatballs and seasoning, let it all simmer until the beef was cooked, and then stirred in the sour cream and dill (I had to use dried since I couldn’t find fresh) off heat and was ready to serve.
Hubby’s first words after taking a bite were, ‘I can tell you right now that you didn’t make enough of this.’ Dudette agreed wholeheartedly. As did I. This is absolutely, freakin’ delicious. I mean really much so.
This recipe doesn’t make four servings. It barely makes three. There wasn’t a thing about it that wasn’t delicious. Dudette was even sucking the sauce off the meatballs before eating them.
What I’d Do Different Next Time
I’d double the batch.
- 1 pound lean ground beef
- 1 egg
- ⅓ cup bread crumbs
- ¼ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced
- 2 cups reduced-sodium beef broth
- 2 tablespoons all-purpose flour
- 1 4 ounce can sliced mushrooms, drained
- ¼ cup reduced-fat sour cream
- 2 tablespoons snipped fresh dill
- 6 ounces egg noodles, cooked following pkg directions
- Steamed broccoli (optional)
- In a large bowl, combine ground beef, egg, bread crumbs, milk and ¼ tsp each of the salt and pepper. Form into 16 meatballs.
- Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining ¼ tsp each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160 degrees . Stir in sour cream and dill off heat.
- Serve with noodles and, if desired, steamed broccoli.
What I really like about this dish is that it’s beef stroganoff that I can make with ground beef, which I usually have on hand. Because they’re not sautéed beforehand, the meatballs were so tender. They held together well, but when cut with a fork they fell apart beautifully. Will I make this again?
The meatball says yes.