sauce. perfect since we received our first snow this morning! definitely use less salt in the meatballs if you don't have low sodium stock. i only had half the mushrooms and was still very happy with the sauce. the cranberry sauce is so good with a hint of vanilla. serves four. 'course you'll want some potatoes with this, and maybe something green.
for meatballs:
1.5 lbs ground beef
1/3 cup minced onion
1/4 cup dry breadcrumbs
1 large egg
1 clove garlic, minced
4 shakes worcestershire sauce
1.5 tsp salt
1 tsp black pepper
for mushroom sauce:
2 tbsp evoo
1/2 cup diced onion
1 lb button mushrooms, sliced
1 clove garlic, minced
2 tbsp flour
1.5 cups low sodium beef or chicken stock
3 tbsp bottled steak sauce (horror! but it works)
3 shakes worcestershire sauce
2 tbsp dry vermouth
combine beef with remaining meatball ingredients and scoop/shape into small 1/2" (we did 1") balls.
heat 1 tbsp oil in lg saute pan on med-hi. sear meatballs on all sides. remove from pan and set aside. reduce heat to med, add remaining oil. saute onion till translucent, 5 min. add mushrooms and saute till tender and excess liguid is evaporated. add garlic and flour and stir to coat 'shrooms, cooking for 2 min. pour in 1/2 cup of stock, stirring constantly, till it has been absorbed by flour. whisk in remaining stock. stir in steak sauce, 'wooster' and vermouth and bring to simmer. add meatballs and cover, simmering till they're cooked through (10 min for 1/2" balls). season with s&p and serve.
easy cranberry sauce:
1.5 cups fresh or frozen cranberries
2/3 cup water
2/3 cup sugar (i'd use a bit less next time)
1 tsp finely grated orange zest (i used lemon)
1/2 tsp vanilla
simmer all ingredients over medium heat till berries have 'popped' and are tender. remove from heat and chill till ready to serve. (thickens as cools).
for meatballs:
1.5 lbs ground beef
1/3 cup minced onion
1/4 cup dry breadcrumbs
1 large egg
1 clove garlic, minced
4 shakes worcestershire sauce
1.5 tsp salt
1 tsp black pepper
for mushroom sauce:
2 tbsp evoo
1/2 cup diced onion
1 lb button mushrooms, sliced
1 clove garlic, minced
2 tbsp flour
1.5 cups low sodium beef or chicken stock
3 tbsp bottled steak sauce (horror! but it works)
3 shakes worcestershire sauce
2 tbsp dry vermouth
combine beef with remaining meatball ingredients and scoop/shape into small 1/2" (we did 1") balls.
heat 1 tbsp oil in lg saute pan on med-hi. sear meatballs on all sides. remove from pan and set aside. reduce heat to med, add remaining oil. saute onion till translucent, 5 min. add mushrooms and saute till tender and excess liguid is evaporated. add garlic and flour and stir to coat 'shrooms, cooking for 2 min. pour in 1/2 cup of stock, stirring constantly, till it has been absorbed by flour. whisk in remaining stock. stir in steak sauce, 'wooster' and vermouth and bring to simmer. add meatballs and cover, simmering till they're cooked through (10 min for 1/2" balls). season with s&p and serve.
easy cranberry sauce:
1.5 cups fresh or frozen cranberries
2/3 cup water
2/3 cup sugar (i'd use a bit less next time)
1 tsp finely grated orange zest (i used lemon)
1/2 tsp vanilla
simmer all ingredients over medium heat till berries have 'popped' and are tender. remove from heat and chill till ready to serve. (thickens as cools).