Monday, January 21, 2008

Stroganoff Spaghetti & Meatballs

1 lb ground sirloin
1/2 onion; chopped
1 egg
handful of oats
1 tsp garlic salt
1/2 tsp black pepper

1 cup sour cream
1 1/2 cups milk
2 beef bouillon cubes
1 pkg onion soup mix

Whatever noodles you have on hand ... I used Spaghetti ... obviously.

Combine all ingredients in a bowl, except for the sauce and noodles, and mix well, until uniform. I use about 1 tsp of garlic salt IN the meat mixture and then lightly sprinkle some on top when their all in the skillet. Roll mixture into TBS sized balls and place on a hot skillet. (I used the Pampered Chef cookie dough/ice cream scooper thingy ... it worked great!) Allow the meatballs enough time to cook thoroughly on all sides; approximately 1-2 minutes per side (there were about 4 sides to each of my meatballs). Add the onion soup packet to the meat balls, rolling the meatballs around to coat. Pour in milk and stir until the sauce looks light brown. Add the bouillon cubes ... keep track of them so that you can crush them once they soften. Bring to a boil; crush bouillon cubes. Allow this to bubble for a couple minutes, just until it looks like the milk is reducing. Then, create a space in the center of the skillet and dump in the sour cream (you may need an extra 1/2 cup). Whisk the sour cream into the sauce and let the sauce and meatballs simmer for a few more minutes. Serve over noodles. This dish is very rich and delicious!