My wife who was diligently satisfying our gastronomical needs for the last 8 years challenged me one day … to cook. Which I started doing with the ever-growing enthusiasm. One of her earlier challenges turned out to be a simple, fast yet delicious variation on the old theme – meatballs in creamy dill sauce.
This recipe was originally published in Family Circle magazine in March 2013 (you will only be able to open the link if you have a Family Circle membership). I simply Googled “Meatballs” and this same recipe came up, courtesy of TakingOnMagazines.com.
- 1 pound lean ground beef
- 1 egg
- ⅓ cup bread crumbs
- ¼ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced
- 2 cups reduced-sodium beef broth
- 2 tablespoons all-purpose flour
- 1 4 ounce can sliced mushrooms, drained
- ¼ cup reduced-fat sour cream
- 2 tablespoons snipped fresh dill
- 6 ounces egg noodles, cooked following pkg directions
- Steamed broccoli (optional)
- In a large bowl, combine ground beef, egg, bread crumbs, milk and ¼ tsp each of the salt and pepper. Form into 16 meatballs.
- Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining ¼ tsp each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160 degrees . Stir in sour cream and dill off heat.
- Serve with noodles and, if desired, steamed broccoli.
I kid you not, this takes 15 min prep time and 15 min cook time. I once made it right after I got home after work, on a Friday night, when normally you feel like you could eat anything, after a long week at work, as long as it’s fast. This hit the spot.