Friday, November 30, 2007
Simple comfort food
Our Favorite Meats Favorites From Home Economics Teachers Copyright MCMLXVI
1 lb. ground beef
1/4 c. fine dry bread crumbs
1/4 c. minced onion
1 egg, slightly beaten
2 tbsp. parsley flakes
1 can cream of mushroom soup I used the low-fat version
½ soup can water
1 to 2 tbsp. minced dill pickle
Mix beef, bread crumbs, onion and parsley (I added salt and pepper); shape into 24 meatballs. Brown meat balls; pour off drippings. Stir in soup, water and pickle. Cover; cook over low heat for 20 minutes, stirring often. Serve with rice.
Yield: 4 servings.
I chose this recipe for the simplicity. The only thing that I needed to buy to make it was the soup. Recipes like this are a crapshoot but luckily this one was a winner in this house. I'm always pleased when my son likes something, not that he's terribly picky.
I made the meatballs in the morning before work and then I just cooked them up when I got home. I think making them ahead of time, even when you don't cook them ahead of time, gives them better flavor. I thought these might be a bit one-dimensional but once the meatballs simmered in the sauce, it developed a lot of flavor. I liked the addition of the minced pickle. It added a bit of a tart little kick.
My grocery bill is creeping up again. It's like falling off of a diet. I just got tired of depriving myself and my family. It still better than it was but I have to buckle down again.
Blast From The Past: Sweet-Sour Meatballs from November 2005. I've been meaning to make these again. My husband really liked them.
Question of the Day: What are some 'extras' or 'treats' that you like to toss into your grocery cart?