A combination of two favourites, with this recipe for Beef Stroganoff Spaghetti Meatballs
For the beef meatballs
500g beef mince
¾ tsp salt
⅛ tsp nutmeg
½ tsp black pepper
1 tsp finely grated lemon zest
For the stroganoff mushroom sauce
1 onion, very finely diced
250g mushrooms (I used portabellini, but ordinary button mushrooms will do)
1 clove garlic, minced
1½ cups water
2 x 25g Woolworths beef liquid stock concentrate (or any other quality liquid stock essence like Nomu)
¼ tsp black pepper
½ tsp salt (this amount is calibrated for using the Woolies beef concentrate, taste before you add salt if you use something else and adjust accordingly)
6 heaped tbs sour cream
olive oil for frying
cooked pasta for serving
Combine the meatball ingredients, mix thoroughly and scoop tablespoon measures of the mixture to roll into bite-sized meatballs.
Heat a thick-bottomed pan, add a splash of olive oil or any other cooking oil and fry off the meatballs until nicely caramelised.
(You’ll need to do this in batches so you don’t lower the pan’s temperature too much and end up with grey and nasty meatballs.) Remove and set aside.
Add the diced onion to the same pan and cook over low heat for 5 minutes, stirring occasionally.
Turn up the heat and add the mushrooms along with another small splash of oil if absolutely necessary.
Fry for a few minutes then add the garlic and fry it for a further minute.
Add the water and beef stock extract, put the lid on, turn the heat down low and cook for 10 minutes.
Stir in the sour cream, add the black pepper and taste for salt. Add the meatballs back to the pan to heat through (along with any resting juices).
Serve right away with a generous scattering of parsley or chives if that takes your fancy.