Meatball Stroganoff with brussel sprouts

So... i like beefy gravy like dishes as much as the next fat person. Now, i like cooking them, even though i haven't fully tackled this end of the cooking sphere. My newest small goal of the month is taking a recipe and augmenting it a little bit. So i came across a yummy looking recipe created by the lovely michelle at Jemangelaville for mushroom stroganoff with homemade noodles. RECIPE HERE... But i wanted to fuel my beef craving one saturday and so...i came up with this...

MEATBALL STROGANOFF WITH BRUSSEL SPROUTS

First up, GARLIC BUTTER BRUSSEL SPROUTS

Clean, trimmed Brussel sprouts (5-8 a person depending)
Chicken broth (enough to cover them in their pot)
2 tsp butter or margarine
1 teaspoon minced garlic, prepared or fresh!
Salt and pepper to taste

Cut the larger brussel sprouts in half and put them in a small pot, covering with chicken broth.

Boil until fork tender but still slightly crisp and drain. Add butter and garlic to pan and add the sprouts back into the equation. Heat until butter melted keep on low.

**Turn the burner on at around the time you add the mushrooms to the onion mixture**

Meatballs:

1 lb ground beef
1/4-1/2 white onion, finely diced
2 tbs worchestershire sauce
another 2 tbs worchestershire
1 tsp butter
1/2 cup fine bread crumbs
1 egg
1 generous sprinkle of garlic powder
fresh ground pepper
a pinch salt

Stroganoff Gravy:

3 tbsp butter

3 tbsp AP flour

1 onion, diced

2 cloves garlic, minced

1-2 pints button mushrooms sliced in quarters

1 1/2 cups chicken broth

1/2 cup red wine

1 cup sour cream

In a small frying pan, melt butter and add onion and 2 tbs worchestershire. Saute the onion until just tender, about 5 minutes.

In the meantime, squish the meat down in a bowl, adding the egg, garlic, bread crumbs, salt, pepper and remaining worchestershire. When the onions are ready, scrape them into the bowl with the meat. Gently work the mixture together and form into a ball.

depending on how much time you have, pull off pieces of meat and roll into however size balls you like. If you want to move fast, you can always make CHEATER MEATBALLS where you set the mixture in a square dish and cut into squares. (Sandi Richard’s fun tip)

Melt a dollop of butter in a large deep pan and brown the meatballs on all sides. When meatballs are browned, remove from pan and cover with aluminum foil.

In the same pan:

Heat the remaining butter and melt over medium heat. Add the onion and garlic and cook until tender, (5 minutes) Add the mushrooms and cook until they shrink down a bit and release their liquid. Add the flour and stir, cooking a couple of minutes.

Next, add the wine and the chicken broth, turn the heat up and bring to a boil. Throw the meatballs back into the pan with the sauce. Try to submerge them as best you can and cover. Reduce heat and simmer stirring occasionally for about 15 minutes, until the sauce thickens. Stir the sour cream in gently, and serve over buttered egg noodles with delicious butter garlic brussel sprouts!