Tag Archives: meatballs

beef stroganoff


Beef Stroganoff is such a comfort food for me. I have fond memories of my mom making it for us growing up, but I also remember it somehow originating from a can or two of condensed soup. I try to steer clear of the canned soups due to their sodium content, but I did decide to whip this recipe up using conveniently pre-made meatballs. If I wasn’t so rushed, I probably would have used a nice piece of beef tenderloin to make this, but by using the meatballs, I had dinner on the table in less than a half hour. You just can’t beat the convenience in this case.

To come up with this recipe, I read through a few others and mixed and matched various ingredients that sounded like they’d be yummy together. The end result was delicious! The flavours were just right, the perfect balance of rich without being heavy. I even witnessed one of the boys licking their plate clean!

Beef (meatball) Stroganoff
1 package frozen meatballs, prepared as per the cooking instructions
2 tbsp olive oil
1 large onion, chopped (the next time I make this I may use shallots instead! I think they would be an excellent alternate ingredient)
1 clove garlic, minced
2 tsp paprika
1 lb white button mushrooms, sliced
3 tbsp dry sherry
1 cup low-sodium beef broth
1 tbsp Dijon mustard
1/2 cup reduced-fat sour cream
Salt & pepper to taste
Cooked, large egg noodles
Freshly chopped parsley for garnish

In a large pan, heat olive oil over medium heat. Add onion & garlic and cook until softened, about 5 minutes. Sprinkle with paprika and cook another minute or so.

Add mushrooms and saute until browned and the liquid has evaporated, about 8-10 minutes.

Add sherry and deglaze your pan. Keep cooking until slightly reduced. Add broth & and stir. Simmer for a few minutes until the sauce just covers the mushroom & onion mixture.

Stir in sour cream and add meatballs. Simmer until everything is heated through. Serve over cooked egg noodles and sprinkle with parsley. Enjoy!

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I realize you can’t really *see* the mushrooms in this picture, but they’re there. I promise.

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roasted tomato and red pepper soup


I’m sure most of you have caught on to my love of soup. It is, after looking at many of my recipes, pretty obvious! I love the simplicity of making soup but the complexity of flavours that it can have. I also love that I can, unbeknownst to the boys, hide all sorts of veggies and various ingredients in the meal and get them to eat!

With tomatoes being in season, I was in search of a new tomato soup recipe to add to my repertoire. I found this one in a cookbook and gave it a whirl. Delicious!

Recipe inspired by Looneyspoons’
Rome on the Range

Soup
8 plum or Roma tomatoes, roughly chopped
3 large red bell peppers, seeded and chopped
1 large red onion, chopped
1 tbsp garlic, minced
1 tbsp olive oil
2 tsp Italian seasoning
2 cups low-sodium beef broth
1 cup low-sodium V8 juice
1/2 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar
1 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper, ground
1/2 tsp red pepper flakes

Meatballs
1 lb (450 grams) extra lean ground chicken (turkey or beef are fine, too)
1/3 cup shallots, minced
1/3 cup unseasoned bread crumbs
1/4 cup grated Parmesan
1 egg
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 450F. Combine first 6 ingredients in a large roasting pan. Make sure the veggies are all on a single layer.

Place roasting pan in the oven and roast for 15 minutes. Remove the pan from the oven, stir and return to oven. Turn on the broiler and broil for 10 minutes.

While the veggies roast, prepare your meatballs. Combine all the ingredients in a medium-sized bowl. Mix well. Using your hands, form into small, mini meatballs using approximatly 1 tsp of meat mixture for each ball. Set aside.

Remove the veggies from the oven and place in large soup pot. Add the beef broth and V8 juice. Using an immersion blender, puree the vegetables and broth until smooth. Add the basil, balsamic vinegar, brown sugar, salt, pepper and red pepper flakes. Stir. Add the meatballs and bring to a boil. Reduce the heat to low, cover and simmer for 5-6 minutes until the meatballs are cooked through.

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Spaghetti and meatballs in marinara sauce


Thanks to my brother-in-law, I discovered this absolutely amazing marinara sauce at Costco. Yeeeesss.. I use jarred marinara sauce! I kid you not, it’s probably one of the best marinara sauces I’ve ever tasted. Bonus? The ingredient list is completely respectable; no weird preservatives or unintelligible ingredients.

Here’s what the (empty) jar looks like:

For dinner, I just made up a quick batch of meatballs:

1.5 lbs extra lean ground beef

1/2 cup whole wheat bread crumbs

1 egg

Freshly grated parmesan cheese

Italian seasoning

Fresh basil

Salt and pepper

Mix all the ingredients together and form into small meatballs.

Pour sauce into sauce pan while making meatballs and bring to a boil.

Add meatballs straight into sauce, reduce heat to a simmer, cover and cook for 25-30 minutes.

Serve over al dente spaghetti noodles.

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