From Rachael Ray…
Last time I made this I doubled the sauce and then let the meatballs simmer in the sauce for a while…it was outstanding!!!
1 pound mixed ground beef, pork and veal
½ cup plain bread crumbs
¼ to 1/3 cup cream
3 tablespoons finely chopped white onion
¼ teaspoon dry mustard
1/8 teaspoon grated nutmeg – eyeball it
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups beef stock
1 cup sour cream
2 teaspoons of your choice: lingonberry preserves, red currant or grape jelly
1 pound egg noodles, cooked to al dente
Finely chopped fresh dill, for garnish
Finely chopped parsley, for garnish
½ cup finely chopped cornichons or baby gherkin pickles, optional
preparationPreheat oven to 400 degrees F.
In a bowl, mix meat with egg, bread crumbs, ¼ cup cream, onions, mustard, nutmeg, salt and pepper. Roll the mixture into 1-inch balls and arrange on a nonstick baking sheet and bake 10-12 minutes.
Heat a sauce pot over medium heat. Melt the butter, whisk in the flour and cook for a minute or two. Then whisk in stock and thicken for 6-8 minutes. Stir in sour cream and jelly and warm through. Season the finished sauce with salt and pepper.
Remove balls carefully with a thin spatula.
Mix meatballs and egg noodles with sauce and garnish with dill, parsley and finely chopped cornichons or baby gherkin pickles, optional.
Yields 4 servings