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Joined: Jan 2009
This is my all time favorite meatball sauce. I've used IT with the meatballs from the 3 way recipe posted earlier, but most of the time I just buy Kirkland frozen meatballs. I always make enough to have some the next day. The sauce is adapted from CC's Salisbury Steak which is also fantastic, but takes longer to make. Hope someone likes it as much as we do.
EXPORTED FROM LIVING COOKBOOK
MEATBALLS WITH SALISBURY STEAK SAUCE*****
Dish can be prepared ahead and refrigerated and finished next day. Great with make ahead mashed potatoes.
Servings: 4
16 Cooked meatballs
3 TBS. unsalted butter
1 large onion , halved and sliced thin
8 oz. Dried apricots chopped small
¼ cup ruby port or tawny port or dry sherry
2 garlic cloves minced
1/2 tsp. ground ginger
1 lb. white mushrooms, sliced thin
1 TBS. tomato paste
2 TBS. all-purpose flour
1¾ cups low-sodium beef broth
Place meatballs in a 8 x11 (2 qts) Pyrex pan and microwaved them for 5 minutes to defrost them.
Slice onions and mushrooms.
Add onion and remaining butter to empty skillet and cook until onion is softened, about 5-10 minutes. Add minced garlic and ginger and cook for 30 seconds. Add mushrooms and ½ tsp. salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return meatballs to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.
Preparation: 30 minutes Cooking: 45 minutes Total Time: 1 hour and 15 minutes
Author: MINE
Source: Adapted from COOK'S COUNTRY 10/2007
Recipe Type: ALINA'S ADAPTATION, Beef, Cooks Country, Dried Apricots, Main Dish, Meat, Mushrooms