Stroganoff Meatballs

Comfort food, comfort food, comfort food.

That's the name of the game around this time of year....at least, as far as we're concerned!! Nothing warms up your belly quite like a dish such as this! We found this recipe in one of our favorite cookbooks..."The Best of Bridge", and once again, we were not disappointed. Not in the least. We've seen the kids try to lick their plates when we serve this! Of course, anything with the word stroganoff in it is alllllll goooood according to us!

The recipe goes together quickly, and the sauce is AMAZINGLY yummy! Your kids will like it, and it makes enough for leftovers. What's not to like? Serve it with a big leafy salad or some lightly steamed broccoli and you've got yourself a nice, solid meal!

Stroganoff Meatballs

Meatballs:
2 lbs. lean ground beef
1 1/2 c. bread crumbs
1/4 c. milk
1/4 c. finely chopped onion
2 eggs, beaten
salt & pepper to taste

Sour Cream Sauce
1 c. chopped onion
1/4 c. butter
1/4 c. flour
1/4 c. ketchup
(2) 10 oz. cans consomme, undiluted
2 c. sour cream

To make the meatballs, combine all ingredients in a large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet and bake at 375 for 25-30 minutes. Remove from oven, drain, and set aside.

To make the sauce, brown onion in butter. Add the flour and mix well. Add ketchup and comsomme, cooking slowly until thickened. Add sour cream, then meatballs. Place in a casserole dish and keep warm in a 250 degree oven until serving time. Serve over broad egg noodles.
So, so, soooooo gooooooood!!!!