Foodie Friday...Amazing Meatballs

Okay, first I have to say that I FORGOT to take pictures of this AMAZING creation!!!  :(  Boo!!!  But I was having the newlyweds over for dinner and I wasnt' thinking of photos at the time.  Sad, but true.  This photo I found on Google images and it is from http://foodsessed.com/2010/04/09/spaghetti-and-meatballs/ looks pretty close only my balls were even bigger and my sauce was thicker.    Check out her recipe too though as it does look and sound yummy for spag and meatballs.  This recipe is only for meatballs.  I debated about whether to do pasta or not and really I just wanted the meatballs!!!  SO, last minute I quickly made some of the Lipton Pasta Sides butter flavored noodles to go along side.  We also had a nice green salad with almonds and mandarin oranges and balsamic vinegar...it was yummy.  I also made some Italian Herb bread in my bread maker and a cucumber salad.  Oh, and chocolate cobbler for dessert. YUM!!!
Okay...here's the yumminess...

Saucy Meatballs

Sauce: (Make in Stew Pot)

Large can tomatoes (used the ones with Italian seasonings)

Regular sized can of tomato sauce

2 peppers chopped

4 plum tomatoes

1 onion

1 T brown sugar

1 T instant coffee

5 T cider vinegar

Salt – a little more than you think – the tomatoes need it

Pepper

Worcestershire sauce – about 10 shakes

Garlic – about 1 ½ T

Beef bouillon – I use the better than Bouillon and I used about 2 t (I’d say 1-2 cubes)

Paprika – about 4-5 shakes

Parsley – handful – saved this for the tipping

Pan on high heat add tomatoes, peppers, onion and let it steep and reduce on high heat add other ingredients and stirring occasionally leave on high (6ish) while you make the meatballs.  When you start to brown the meatballs the sauce should be a beautiful rich, thick texture and you can turn the heat to medium (4ish).  I also used my emulsion blender and blended it up a little so it was smooth.

Meatball ingredients: (make in high-rimmed skillet)

EVOO

Beef/pork mixture – I used 3 pounds (6 servings)

2 eggs

Couple handfuls breadcrumbs

Italian seasoning – about a tablespoon

Salt

Pepper

Cheddar cheese

Heat pan up with EVOO and then mix beef/eggs/crumbs/seasonings together.  Form a large ball and then poke a hole and fill with cheese being careful to reform ball. 
Brown all sides in hot skillet

Preheat oven to 350’

Combine!

When the balls are tan on all sides I added the sauce to the balls and move the meatballs around to get saucy.  Top with parsley leaves.  Put in the oven for about 45 minutes.

Enjoy!!!

Tammy

Beef and Noodles

Happy FRIDAY!!!
I know I've told you all about my BBFF (Best Blogging Friend Forever) Christy.  Well, again, she never ceases to AMAZE me!!!  I can't even dog ear everything I want to do that she has done - I just dogear the entire site!!!  She makes things seem do-able.  Maybe not simple, but she's so personable that you really get the impression that you can do it too!!!  Well, my foodie Friday post today is based on a recipe I got from her.   Christy's recipe for Beef Stroganoff can be found on her site, with fab pictures as well.  I made this last night for my crew and everyone loved it.  Even my BF, Mike, who for the past 2 years since I've known him has a very short list of things he does not like and Beef Stroganoff is on that list!  I have always liked it so when I saw this recipe I thought I'd give it a whirl only I called it Beef and Noodles to disquise the stroganoff and not have noses turned up prior to trying it!  :)  A girl's gotta do what a girl's gotta do!
Give it a whirl....hope you enjoy it too. 
Here is my recipe including the twists I made, but check out Christy's blog if you want the original!
TTFN,
Tammy

BEEF STROGANOFF RECIPE
Ingredients: 1 lb. ground beef, 1 onion, chopped, 1/4 C water, 2 beef bouilon cubes, 2 T. flour, 1 t. salt, 2 cloves garlic, mushrooms (I used a can, but fresh would even be better),  1/4 t. pepper, 1 can cream of chicken soup, 1 c. sour cream, 1 package egg noodles, cooked as directed.
Instructions:
In a large skillet cook ground beef, onion, garlic. Cook until onion is tender, and beef is browned. Drain excess fat. Stir in flour, salt, pepper, water, and bouillon. Cook for 3-5minutes until everything is incorporated nicely, stirring constantly.
Stir in soup and mushrooms, simmer for about 5 minutes.
Stir in sour cream. 
Pour over cooked egg noodles
Enjoy!