2 lbs ground beef
1/3 cup of ‘Mo Seasoning’
1 C Panko (bread crumbs)
1/3 C sour cream
2 eggs
1 cup grated marble jack cheese
2 tsp salt 1 tsp crushed black pepper
*Mix well – Form meatballs and bake for 15-20 minutes at 375°f depending on the size of your meatballs.
Mushroom cream sauce:
3 TBLSP olive
Mince 8 oz of any fresh type of fresh mushrooms
4 C of beef broth
1 8oz package of cream cheese
1/2 C cream
3 TBLSP butter
2 TBLSP flour
Salt and pepper to taste
*Sauté mushrooms in olive oil. Add beef broth and cream cheese, whisk; add cream, salt and pepper.
Rue:
Melt butter Add flour *Wisk together and start incorporating the sauce into the rue to thicken. Once all of the sauce is incorporated add meatballs. Serving ideas: rice, potatoes, pasta.
hint: You can also make this into a meatloaf and top with cream sauce
Red Sauce:
4 Roma Tomatoes
2 TBLSP Olive Oil
1 TBLSP Dill
2 Cups Beef Broth
¾ C Sour Crème
½ C Heavy Crème
1 TBLSP Butter
Salt and Pepper to taste
Dice tomatoes and sauté in olive oil until tender. Add 1 C beef broth and simmer for 5 minutes. Put the mixture in a blender and blend until smooth. Pour back in pan and add 1 TBLSP butter, sour crème, crème, dill, salt and pepper, and the additional cup of beef broth. Wisk and simmer until thick. Add meatballs.
Meatballs:
2lb ground beef
¾ C sour crème
1 tsp salt
1 tsp pepper
4 TBLSP Mo Seasoning
1 C grated fresh Parmesan
Mix all together in mixer and form meatballs. For 2 inch meatballs bake on baking sheet for 20 minutes until brown.
Serve with Jasmine rice
Hint: To cook the perfect rice every time whether it’s 1 cup or 10 cups. Put rice in pot and enough water to reach the first knuckle on your thumb. Bring to a boil and turn down to a simmer until water is absorbed. Remove from heat fluff with a fork and let sit for 10 minutes.