There is not much that beats a quick, filling pasta on a busy week night. I must have mentioned our love for meatballs before and this linguine with Meatball Stroganoff is a winner every time I make it.
I prefer to bake meatballs, but seeing as these are formed quite small, you can easily fry them in a pan and follow the rest of the recipe.
Once again, even though the ingredients look like a lot, it is a very quick and easy recipe. I remember, not long ago!, I had this fear of any recipe containing more than 5 ingredients. In a very short time, I have learnt how to organize myself before I start to cook.
Most recipes, although not all, the ingredients are given in the order of use, therefore I always take out the ingredients, organize them on the counter in the same way as the recipe - grouped together where applicable - and once I have everything ready, the cooking part is real easy.
This is when I try a new recipe, I have to add - old favorites which I know by heart, well, the ingredients still gets taken out and placed on the counter, but in no particular order as I know which goes in where and when.
If you prefer your meatballs covered in the sauce, and not arranged right on top separately, add them to step #6 and then serve over the linguine.
2 Slices Brown Bread, crusts cut off
1/2 cup Milk
1kg Lean Ground Beef
1 Onion, finely chopped
1 t Garlic, crushed
1/3 cup Fresh Parsley, chopped
1/2 t Nutmeg
1/2 t Ground Coriander
2 TB Lemon Juice
1 t Salt
Black Pepper, to taste
2 TB Olive Oil
2 TB Butter
1 Onion, chopped
2 t Garlic, crushed
250g Mushrooms, sliced
1/4 cup Flour
1 t Dijon Mustard
2 1/2 cups Milk
1 packet Dry Mushroom Soup
1 TB Sherry
1 TB Lemon Juice
2 TB Worcestershire Sauce
1/2 cup sour Cream
Cooked Linguine, to serve
1.) If baking the Meatballs : Pre-heat the oven to 200 deg C (400 deg F) - spray a lined baking sheet with cooking oil.
2.) Soak the bread in the Milk - squeeze out any excess - mix with the remaining ingredients for the Meatballs - shape into small balls - bake 20 minutes, turning after 10 minutes or pan-fry in a little Olive Oil until done but not dried out.
3.) Meanwhile heat the Oil and Butter for the sauce in a large pan - add the Onion and Garlic - saute until soft - add the Mushrooms - cook until light brown.
4.) Stir in the Flour and Mustard - mix well.
5.) Combine the Milk and Soup Powder - add to the Mushroom mixture - stir well and cook until mixture boils and thickens.
6.) Stir in the Sherry, Lemon Juice and Worcestershire Sauce - add the Sour Cream last and heat for only about 1 - 2 minutes.
Serve the Linguine topped with the Stroganoff Sauce and the Meatballs immediately.
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