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.
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Making the meatballs is labor intensive, but so much better than the Costco variety. I made...