Meatball Stroganoff

For the Meatballs:

– Preheat oven to 400 degrees F.

– Spray or grease an 11X17 shallow pan or sheet pan with sides.

– In a large bowl, combine the ground beef, bread crumbs, beaten egg, half-n-half, garlic powder, black pepper and grated parmesan, using your hands or a spoon, until well blended.

– Using your hands or a small scoop, form the meat mixture into walnut-sized balls and place in the prepared pan.

– Bake at 400 degrees F for 20 minutes.

For the Sauce:

– While the meatballs cook, in a large bowl whisk together the 2 cans of mushroom soup, broth or water, and half-n-half. Stir in the onions, parsley, garlic powder, black pepper and mushrooms until well blended.

– Then heat this mixture to just under boiling in a large sauce pan or Dutch oven, stirring often. Turn down the heat to simmer, and add the sour cream or ranch dressing. (Use more or less than 1/2 cup, to taste.) Cover and simmer, stirring occasionally for several minutes.

– When the meatballs are done, allow them to rest for 5 or 10 minutes. Then, gently place the meatballs into the simmering sauce. Stir gently, cover and allow to simmer for an another 15-20 minutes, stirring occasionally. (This is quite flexible, and can be simmered for more or less time, since the sauce and meatballs are “done.”) Taste to check for seasonings, adding more pepper, garlic, or sour cream/ranch, if necessary.

– When the sauce has simmered to your satisfaction, bring a large pot of salted water to a boil, and cook the egg noodles al dente (according to package instructions for al dente). Drain and add butter to the noodles to prevent sticking.

– Serve the sauce over the noodles, with a crisp green salad and crusty bread.