Meatballs in Mushroom Sauce

I     LOVE     MUSHROOMS... Unfortunately for The All Star, he doesn't like them at all. I cook with them ANYWHERE I can, so it should go without saying that I would want to try this recipe when I found it!

Meatballs in Mushroom Sauce

Kayotic

The Line Up

Meatballs

1 lb ground beef (or 50/50 ground beef/ground pork)

2 TBSP sweet chili sauce

1/2 TBSP ground nutmeg

2 TBSP coarse mustard

1/2 tsp white pepper

6 TBSP breadcrumbs

1 TBSP milk (I used canned coconut milk for dairy free)

1 1/2 tsp salt

1 egg

butter (I used dairy free/safe butter)

Sauce

10 oz mushrooms

1 small onion

1 garlic clove

1 c beef broth

2 tsp yellow mustard

1/4-1/2 tsp ground black pepper

1 TBSP Worcestershire sauce

tobasco to taste

1 TBSP cornstarch (mixed with 3 TBSP beef broth)

1 TBSP butter

The Game Plan

Mix meatball ingredients and shape into balls. Melt butter and brown meatballs. Remove meatballs from skillet and set aside. 

Melt 2nd TBSP of butter in same skillet, add onions and sautè for a minute, then add mushrooms and garlic. Cook for 3-4 minutes.

Add a few drops of tobasco, the Worcestershire sauce, mustard, pepper and parsley, stir and cook for a minute.

Add beef broth, and return meatballs to skillet. Bring to a boil and simmer for 5 minutes.

Mix the constarch with 3 TBSP beef broth and pour it into the pan.

Let simmer for a few more minutes and taste to see if more seasoning is needed.

Coach's Post Game Conference

I followed the recipe as listed above (I believe) and served over egg noodles. We were very pleased with the flavor, except we thought the meatballs had too much nutmeg. I now wonder if I did more than 1/2 a TBSP (like maybe 2 TBSP)?? I will have to try it again soon. Regardless, these were great and the few left overs we had were eaten quickly (and happily) for lunch the next day!

Final Score

Coach - Triple (due to the nutmeg issue)

Catcher -  Triple 

The All-Star - Triple

The Rookie - ?? She ate them! 

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Szechuan Noodles with Spicy Beef

Szechuan Noodles with Spicy Beef
Food.com

The Line Up
1 lb ground beef
1 1/2 cups chopped onions
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2-1 1/2 tsp dry crushed red pepper (to taste and tolerance)
2 TBSP sesame oil
2 TBSP cornstarch
3/4 c beef broth
1/3 c hoisin sauce
2 TBSP soy sauce
8 oz cermicelli, cooked
1/2 c sliced green onion

The Game Plan
Brown ground beef in a large skillet, stirring until crumbled; drain and keep warm
Pour sesame oil in pan and heat. Saute onion and next 4 ingredients in hot sesame oil until tender
Combine cornstarch and beef broth, whisking until smooth.
Stir broth mixture, hoisin sauce, and soy sauce into onion mixture
Bring to a boil, stirring constantly.
Stir in ground beef
Toss with hot pasta, and sprinkle with sliced green onions.

Coach's Post Game Conference
There really isn't much to say about this recipe. It's very simple and straight forward. It is tasty and makes everyone happy!

Final Score
Coach -  Home Run
Catcher - Home Run
The All-Star - Home Run
The Rookie - Home Run

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Golden layers Biscuit Taco Casserole

I apologize for not having a picture for this recipe, however as I began to gather things up to publish the blog I realized that the ONLY picture I took of this recipe was NOT very appetizing. So you'll have to use your imagination! (or you can go to the Pillsbury site and find a picture...)


Golden Layers Biscuit Taco Casserole
Pillsbury Crescents, Biscuits & More - March 2007
The Line Up
1 jar (16 oz) taco sauce
1 can (12 oz) refrigerate buttermilk or flaky biscuits
1 c shredded sharp cheddar cheese
1 c shredded mozzarella cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 lb lean ground beef
1/4 c chopped red bell pepper, if desired
1/4 c chopped green bell pepper, if desired
1 can (4 oz) mushroom stems and pieces, drained, if desired

The Game Plan
Heat oven to 400. Lightly spray 13x9 inch (3 qt) glass baking dish with cooking spray. Spread taco sauce evenly in bottom of baking dish.
Separate dough into 10 biscuits. Cut each biscuit into quarters. Place viscuit pieces in taco sauce; turn to coat. Sprinkle 1/2 c of the cheddar cheese, 1/2 c of the mozzarella cheese and the olives over top; stir gently to mix.
Bake 15-18 minutes or until bubbly. Meanwhile in medium skillet, combine ground beef, bell peppers and mushrooms. Cook over medium-high heat until beef is throughly cooked. Stirring frequently. Drain.
Remove baking dish from oven. Sprinkle remaining 1/2 c cheddar cheese and 1/2 c mozzarella cheese over mixture. Top evenly with ground beef mixture.
return to oven; bake an additional 5-7 minutes or until mixture bubbles vigorously around edges.

Coach's Post Game Conference
As I do not like olives I automatically omit those from EVERY recipe that lists them as an ingredient! The night I made this, Catcher was at work and wouldn't be home for dinner. Knowing how picky The All-Star is, I also omitted the green and red bell peppers.
This ended up being a quick, easy dinner. It wasn't the best by any means, but Team Matos has definitely eaten worse. It tasted much like the Old El Paso Enchilada Box mix that I make frequently at The All Star's request.

Final Score
Coach - Double
The All-Star - Double

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