24 March 2010

Meatballs Stroganoff & Notes on Freezer Meals

It's been a very busy week, as I've been trying to put together some freezer meals to bring to family.  What's been saving my sanity is that I've been making a double recipe of each meal - we eat one for dinner and then I freeze the other portion.  I've done two chicken pot pies (one for dinner tonight), and tomorrow will be a double batch of homemade macaroni and cheese

I also made a lasagne this afternoon as a bonus freezer meal.  Yum!

In the midst of all these classic comfort foods that I've made a million times, I wanted to try a new one.  Something I'd never made, but that I couldn't mess up too badly, since I wanted to eat it for dinner and then give it away to other people.  Man, did I hit the jackpot with this recipe! 

Meatballs Stroganoff is an easy and delicious meal you can put together any night of the week.  Make the meatballs in advance so you can pull them out of the freezer the day you're ready to make them - I made 3 pounds of meatballs, rolled them very small, and ended up with about 110 meatballs.  If you don't have a tried and true meatball recipe, click here to borrow mine!  The recipe below is NOT doubled - it's for a single batch of Stroganoff.

Meatballs Stroganoff
adapted from SparkPeople

1.5 lb. meatballs - about 50

2 tbsp. butter
2 small onions, minced
2 cloves garlic, minced
14 oz. beef broth
1 tbs. lemon juice
3 tbs. AP flour
8 oz. low-fat sour cream
16 oz. "no yolks" egg noodles - cooked and set aside

Melt butter in a large saucepan.  Add onions and garlic, cook until translucent. 

To the pan, add all but 3 tbsp. of the beef broth and the lemon juice and bring to a boil.

 In a small bowl, whisk together the flour and the reserved broth until smooth.

Turn the heat down to low.  Whisking vigorously, stream in the flour/broth mixture.  Raise the heat back up and bring to a boil, stirring constantly. 

Add the meatballs to the pan to heat them through.  Cover saucepan and cook on medium heat for another five minutes, stirring occasionally.  Turn the heat off and let stand for a few minutes, then stir in the sour cream.  Serve over the cooked egg noodles.

Look at all this creamy sauce!

Hello little meatballs!

All right, I'm done now. 

This is a delicious, comforting meal that your family will thank you for.  To give it as a freezer meal, I packed about 50 small meatballs into a plastic container, smothered them in the sauce, and froze it.  The plastic container will be joined by a bag of egg noodles when I give it to someone else.

1 comment:

Heather said...

You can bring some of that to me!!!