Tuesday, September 1, 2015

Drunken Meatballs

I was supposed to make spaghetti for dinner last night, but I ran out of parmesan and only had one 8-oz can of tomato sauce, so that plan got scrapped. Instead I invented a recipe using this Swedish meatball recipe as an inspiration.

1 lb ground beef
1/4 c ground oatmeal
1 large egg
3/4 tsp Italian seasoning
1/2 tsp onion powder
1 tsp salt
1/4 tsp black pepper

1/2 c cooking sherry
1/2 tbsp Worcestershire sauce

1 1/2 tbsp flour
1/3 c plain full fat yogurt

Combine beef through pepper until uniform in consistency; shape into balls and set aside. (And then wash your hands.)

Add sherry and Worcestershire sauce to crockpot, then arrange meatballs in layers. You will probably have two layers.

Cook on low for about 4 hours.

Carefully remove meatballs with a slotted spoon and then add flour and yogurt to sauce. Stir until well combined and then add meatballs back in.

Cook on low for another hour.

Serve over pasta or rice.


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