You must be logged in to post a review.
A new twist on the classic comfort dish.
Combine all the meatball ingredients in a large bowl. Form the balls using your hands or a 1-ounce scoop and place them on a baking sheet lined with parchment paper. Place in a 350ºF oven and bake for 45 minutes.
While the meatballs are baking, add the olive oil to a large pot along with the onion and garlic. Saute on low heat for a few minutes until the onions have softened. Add the mushrooms and saute for about 20 minutes or until the mushrooms are deeply colored. Lower the heat, sprinkle in the flour and cook, stirring often, for about 1 minute. Stir in the stock and wine and season to taste.
When the meatballs are ready, add them to the pot, cover and simmer on a low heat for 1 hour. When done, stir in the milk, mustard and sour cream and finish with the fresh parsley. Serve over egg noodles.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!