The (Not So) New Girl is great at reminding me that my baby isn’t on the slow train with regards to whatever skill he hasn’t quite yet mastered, he’s just on his own train. He’ll get where he needs to go in due time.
And I guess I will too? But oh, lately does it feel like I’m on the slow train back to Sunday dinners. I used to love throwing a hunk of meat in the oven for all of Sunday afternoons until it was falling apart, and we were so hungry we’d eat enough to put ourselves in a food coma.
(I really want this image to rotate, and I’ve spent too much time not getting it to work.)
Enter Design Mom’s easy meatball stroganoff. The perfect, hearty Sunday dinner, but without all that roasting time. I prepped the sauce during the day, we took Gooplet for a gorgeous winter walk, saw an open house, visited with neighbors, came home to put him to bed, and reheated dinner for ourselves. Dream day, dream dinner.
To make meatballs for 4 or 6 friends, you will need:
5 tablespoons butter, divided
1 large onion, diced
1 pound mushrooms (white button or cremini), sliced
2 tablespoons all-purpose flour
2 1/2 cups beef broth
1-2 sprigs fresh thyme
One (24 ounce) package frozen meatballs**
1 cup sour cream, divided
Salt and pepper, to taste
Hot, buttered egg noodles, spaetzle, or rice (we used barley)
Fresh parsley, chopped, for garnish
1. In a Dutch oven or large 5-6 quart saucepan, melt 3 tablespoons butter. Add the onion and let cook, stirring often, until it starts to soften, about 3-5 minutes.
2. Add the mushrooms and season with a little salt. Saute, stirring often, allowing the mushrooms and onions to brown nicely. Remove the onions and mushrooms from the pan. Set aside and keep warm.
3. To the pan, add the remaining 2 tablespoons butter and melt. When foaming subsides, add the flour and stir well. Cook the flour, stirring constantly, for 30-60 seconds. Add beef broth. Whisk well to remove any lumps.
4. Bring gravy to a simmer. Add the thyme sprigs to the pan along with the reserved onions and mushrooms.
5. Add the frozen meatballs to the pan. Stir to coat with the sauce. Cover and let simmer for 15-20 minutes, or until meatballs are heated through. Be sure to stir occasionally to prevent the sauce from burning on the bottom of the pan.
6. Once meatballs have cooked through, stir in 1/2 to 3/4 sour cream, depending on preference. Taste sauce and season with salt and pepper to taste.
7. Spoon the meatballs and sauce over hot noodles, spaetzle, or rice, with remaining sour cream on the side.
*An alternate story to tell with the serving of this dish, was my husband’s commentary that we are a great match because I understand it’s appropriate to serve bacon with meatballs.
**The key to the meatball-finding is to look for beef meatballs that are not Italian season. The author of the post recommends meatballs from Trader Joes or IKEA. I can vouch that frozen IKEA meatballs are one of life’s great joys.