Making the meatballs is labor intensive, but so much better than the Costco variety. I made extra meatballs and froze the leftovers.
For another meal, I made mushroom gravy. I sautéed 6 oz sliced mushrooms in 2 Tablespoons butter for about 3-4 minutes over med-med/high heat. The heat should be high enough to make the mushrooms expel their liquid, but not burn. I added 1 Tablespoon flour, and cooked on low for a minute or two. I added 1/2-3/4 cup chicken broth instead of beef broth (which I didn't have) to form a roux. I cooked this on low, allowing it to thicken, then seasoned it with salt and pepper to taste, 1/8 tsp paprika and 1/8 tsp allspice. I added the meatballs 1/4 cup sour cream and let this simmer for just a few minutes. I served it with ligonberry sauce over spaetzle. My husband LOVED it this way! He didn't care for it the first time around with the simpler beef broth.
Was this review helpful?
2 users found this review helpful
Making the meatballs is labor intensive, but so much better than the Costco variety. I made...