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.

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.




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.