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Thursday, July 9, 2015

Thursday Recipe - Stroganoff Meatballs

This is one of those "I have no idea what to cook so we'll throw together whatever is in the fridge" meals. Way too delicious!

I used rice milk in the meatballs so my daughter could still eat them, but the sauce is obviously total dairy. Please don't try substituting non-dairy stuff for the sour cream and cheese. I won't be responsible for whatever may happen afterwards.

Stroganoff Meatballs

1 lb hamburger
2 eggs
1 c. quick-cooking oatmeal
1/2 t. ground black pepper
1 1/2 t. seasoned salt
1/2 c. milk (I used rice milk, so it doesn't have to come from a cow)
1 12 oz package egg noodles
1 c. sour cream
1/2 c. Sartori Montamoré cheese (or a mix of monterey jack and parmesan or similar cheeses, you want one that will melt into lovely goo and one that gives the sharp tangy taste)
salt and pepper to taste
chopped parsley or chives (NOT cilantro, *shudder*) for garnish

Mix hamburger, eggs, oatmeal, pepper, seasoned salt, and milk together until well blended. Scoop into meatballs. I used a mini muffin pan and this recipe made 24 of them. Bake at 400° for 17-20 minutes, until lightly browned and no longer pink in the middle.

While the meatballs are cooking, cook the noodles according to package directions. Drain and set aside.

In a saucepan, mix the sour cream and crumbled (or shredded) cheese together. Heat over medium low heat just until hot and the cheese starts to melt.

To assemble:
Scoop noodles onto a plate, arrange 3-4 meatballs on top, spoon sauce over everything. Garnish with parsley or chives. Add salt and pepper to taste if desired.

Makes 4-6 servings depending on how hungry you are.