A small drop in the temperature and I go into comfort food mode. I had a pound of ground beef and wanted to make a hotdish type of food but to step it up a little. My refrigerator had an unopened container of sour cream so it was a good start to a comfort meal.
1# extra lean ground beef
1/2 cup ricotta cheese
1/2 cup bread crumbs
1 tsp sea salt
1/2 tsp freshly ground pepper
Mix together and roll into 1" balls. Place on a non-stick foil lined baking sheet (jelly roll pan). Bake at 350° for 25 minutes.
Cook 1/2# wide egg noodles in salted water. Reserve 1/2 cup of the pasta water for your sauce.
Sour Cream Sauce ~
Melt 2 tbsp unsalted butter in a frying pan. And cook -
6 oz fresh button mushrooms, sliced and cook in the butter for a couple minutes
Add in -
1/2 cup beef stock
1 cup sour cream
1 tsp parsley
1/2 tsp dill weed
1/2 cup of pasta water
Salt and freshly ground pepper to taste
Place the drained egg noodles at the bottom of a large serving dish. Place meatball on top and then cover with the sour cream sauce. Serve immediately.