Saturday, February 13, 2010

Easy Meatballs

1 Egg (beaten)
2/3 C. Bread crumbs
1/2 C. Onion (grated)
1 t. Salt
1/2 t. Allspice
1/4 t. Pepper
1 Lb. Ground sirloin

  • Combine all ingredients thoroughly
  • Form grape sized meatballs from mixture
  • Cook in large skillet until well browned
See, easy right! You can make the meatballs slightly larger if you wish, and if you want to save some for use later, they freeze amazingly well also. See below for our delish pasta that serves up just right with these meatballs. It's NOT red sauce based, which makes it a really unique take on a meatball dish. Enjoy . . . . . . . .

2 C. Beef consomme
1 C. Sour cream
2 T. Cornstarch
1 Pkg. Egg noodles (wide type)

  • Boil noodles according to package directions, drain, return to pot, set aside
  • Put 1 C. consomme in large skillet and heat on medium until very hot, NOT boiling
  • Add in cornstarch and the remaining 1 C. of consomme, continue cooking over medium heat until it thickens
  • Add in sour cream, continue cooking over medium heat until heated through
  • Add cooked meatballs, simmer for 30 minutes
  • Pour sauce and meatballs over noodles and toss until thoroughly distributed
Super awesome comfort food!

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