In a large bowl, blend:
1 pound Ground Beef
1/2 pound Pork Sausage (we used Jimmy Dean)
1/2 cup Breadcrumbs
1/4 cup Italian Flat Leaf Parsley, minced
1 teaspoon Dill, dried (or 2 teaspoons, fresh)
1 Tablespoon Onion, minced (or reconstituted dried)
1 teaspoon Salt
1/2 teaspoon Black Pepper, ground
1/8 teaspoon Nutmeg, ground
Mix as well as you can with a spoon, then finish blending by hand.
Form meat into 2-inch balls and set aside.
In a cast iron skillet, over medium heat, fry meatballs in a little bit of vegetable oil – adding more to the pan, as needed.
Brown meatballs on all sides, then drain on paper towels.
At this point, you can separate the meatball and freeze some of them.
In a large skillet, over medium heat, melt 1 stick of Butter.
1 Shallot, minced
8 ounces White Mushrooms, sliced
Continue to stir until Mushrooms begin to release liquid.
Then add 3 Tablespoons Flour and stir until absorbed.
1 cup Red Wine
1 cup Beef Broth
1 Tablespoon Parisien Bonnes Herbes
Salt and Pepper, to taste
Continue to whisk until sauce is thick and bubbly, then add Meatballs and stir until heated through, then stir in 1 teaspoon Beef Demi-Glace.
Cook 1/2 pound Egg Noodles according to package directions, drain and toss with 1 Tablespoon Butter.
Place in a pasta bowl and spoon Meatballs, sauce, and Mushrooms over buttered noodles.
|Monarch Butterflies ~ Ellwood Butterfly Preserve ~ Goleta, California|