Meatballs in Tomato Stroganoff

A combination of beef, veal and pork delicately seasoned and simmered in a rich sauce is excellent served over hot cooked noodles, mashed potatoes or rice.

Ingredients Needed: (4 servings)

• 1/2 lb ground beef
• 1/4 lb ground pork
• 1/4 lb ground veal
• 1 clove garlic, minced or pressed
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• Flour
• 3 Tbsp vegetable or canola oil
• 1 medium onion, finely chopped
• 1 can (10 oz) beef broth
• 3 Tbsp tomato paste
• 1 cup sour cream
• 1/2 tsp dill weed

How to Make It:

• Mix beef, pork and veal until well blended. Add garlic, breadcrumbs, milk, egg, salt, thyme and pepper. Blend well.
• Shape into 2-inch meatballs (or smaller if you prefer). Roll in the flour.
• Heat oil in skillet and brown meatballs well on all sides. Add onion to pan and continue browning meat and onion for about 3 to 4 minutes, stirring and moving the meatballs constantly.
• Add beef broth and tomato paste to pan. Cover and simmer for about 20 minutes.
• Stir in the sour cream and dill weed. Stir until sauce is evenly blended and smooth.
• Serve immediately, or cover, refrigerate and serve later, reheated.

Good served with:  boiled egg noodles, steamed broccoli, sliced tomato salad with herbed vinaigrette ... and apple pie for dessert!