I am truly overwhelmed and touched by your heartfelt and beautiful messages on my last post. It makes me warm and fuzzy even during the coldest days in Sydney. If I happen to mention Sydney winters to my cousins and extended family in the Northern Hemisphere, they don’t take me seriously. Like ‘what is she talking about?!’ I agree, our winters are not the coldest. There’s no shoveling snow around the sidewalks, or snow covered trees, or turtlenecks trending around here. And of course no Christmas carols! But for a sunshine loving person, this is hard enough. Then to add to that, school holidays have started. Keeping the boys entertained is a task by itself especially when the daylight is fleeting. The one thing I am enjoying however is that I am cooking new and different things for the excited little boys. This is the first time ever that I have been bombarded with so many requests.
Most kids love meatballs. Basically, anything edible in that shape goes down well with my boys. If it happens to be meat/poultry, even better. When I buy chicken mince, I make a big batch of meatballs and store in the fridge to be added to a variety of sauces or gravies on different days of the week. They tend to get a little dry and firm in the fridge but reheating them in a sauce/gravy generally softens them up. Another tip that I have learnt through experience is that meatballs are best when browned first in a shallow frying pan and then finished in the oven. They remain soft and juicy.
Looking for variety, something that I am always guilty of I chanced upon this recipe. It sounded like a great way of serving meatballs. Beef Stroganoff is a big favourite of mine especially the sour cream and mushroom based sauce. So, it was a matter of adding the two together. The resulting dish is deliciously creamy, wholesome and ridiculously easy to put together. If you are a fan of creamy sauces, you will love this one!
500 g chicken mince
2 cloves garlic, finely chopped
1/2 brown onion (use other half for the sauce), finely chopped
1 tbsp worcestershire sauce
1 tsp dried mixed herbs
1/2 cup fresh breadcrumbs (by running 1 slice of bread through a food processor)
1 tbsp olive oil
For the sauce
1 tbsp olive oil
1/2 brown onion
2 garlic cloves, crushed
1 cup fresh/canned mushrooms
2 tsp paprika
1/2 cup chicken stock
2 tbsp canned tomato puree
2 tbsp worcestershire sauce
1/2 cup sour cream
handful fresh parsley, finely chopped
Pasta, to serve with
Preheat oven to 170 degrees C. Combine chicken mince, garlic, onion, worcestershire sauce, mixed herbs and breadcrumbs in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 10 minutes. Heat olive oil in a frying pan over medium heat. Cook meatballs, turning, for 4 to 5 minutes or until browned. Transfer to a baking tray. Bake for 10-12 minutes or until cooked through. Remove from oven and keep aside covered in foil.
Make the sauce : Heat olive oil in a pan. Sauté onion and garlic for 4-5 mins, until tender. Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low.
Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for 2 minutes. Sprinkle with parsley. Serve warm with fettucicne pasta.