I have been trying to come up with recipe that contain "meat" for Kevin. He has gotten to the point that when he requests meat, chicken doesn't even fit the bill for him. I know what he wants, he wants RED meat. But I am just not a huge red meat lover. I mean he knows I try to keep things a bit lighter around here, plus when I say he wants red meat I mean he wants a big thick fatty rib eye steak. Picky much? I know!
Now don't get me wrong, when I do hop off the red meat wagon, a rib eye sounds amazing. A nice steak with perfectly marbled fat that just melts when you cook it, into marvelous meaty goodness. Oops, pardon me, I think I just drooled a bit.
But again his pickiness can be a pain because when I do break down and decide to make steak he just wants some salt and pepper and slap it on the grill. I have tried to explain to him that I can not exactly use that on the blog. Something tells me at that moment he doesn't really seem to care. The carnivore has emerged and he could give two flips about food blogging....such a brat!
Sooooo I have been trying to use beef in a few meals to somewhat calm my "beast". This night I decided on some meatballs. I was a bit nervous because I had just made spaghetti and meatballs a few days before when the kids came for dinner. But I figured with the sauce I was making, and the fact that it was going over egg noodles, I could get away with it. I was right, he loved them. Maybe I under estimate him sometimes.
All joking aside, this really was a great meal. I was a good girl and didn't butter the noodles *sigh* but if you did want to do that I would use a bit of butter and some finely chopped parsley leaves, before topping with the meatballs and sauce *sigh* yes, that would be good.
Meatballs with Creamy Greek Yogurt Mushroom Sauce
1 pound extra lean ground beef
1 egg (or 1/4 cup egg beaters)
1/2 cup Italian style bread crumbs
1/4 fat free condensed milk
1/4 cup (a good handful) fresh flat-leaf parsley leaves, chopped
Kosher salt and cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large shallots, thinly sliced
4 large cremini mushrooms, stems removed and thinly sliced
2 cups beef stock, plus a bit more if needed to thin sauce
2 tablespoons all-purpose flour
1/3 cup fat free Greek yogurt
2 tablespoons snipped baby dill fronds
8 ounces cooked egg noddles (I use the No Yolks)
Cook the egg noodles to package instructions.
In a large bowl, combine the meat, egg, bread crumbs, condensed milk, flat-leaf parsley, and salt and pepper. Mix with your hands until just combined. Do not over mix or it will tighten up your meatballs and make them tough and dry. Form into 12 to 16 meatballs (depending on the size you want)
Heat a large skillet over medium heat and add the oil and butter. Once the butter has melted, add the mushrooms and shallot. Cook until the shallots are translucent and the mushrooms have released their liquid, about 5 minutes. Add the flour and whisk until it is combined well and the raw flour taste has cooked out. About 1 or 2 minutes. Whisk in the beef stock. Bring the sauce to a simmer. Adjust seasonings. Add the meatballs, cover and cook for 10 to 12 minutes, turning the meatballs once. Carefully remove the meatballs to a bowl or plate, and whisk in the Greek yogurt until sauce is creamy. Stir in the dill. Return the meatballs to the sauce.
Place the noodles in a bowl and top with the meatballs and sauce. Garnish with a few dill fronds.