In the summer we love burgers.
In the winter we love meatballs,
We like them with pasta or rice or barley or mashed potatoes or….
I know I just did a post on Spaghetti and Meatballs with Chard Mushroom Sauce.
But, as it’s mushroom season, I thought we could have another variation, this time focusing on the mushrooms that are in season..
Cremini mushrooms would work fine in this sauce, but a variety of wild or field mushrooms will add a greater depth of flavor.
Just so you know – I get them at the market. I do not hunt them myself (remind me to tell you that story).
Meatballs with Wild Mushroom Sauce
Total time: 30 minutes
- The Meatballs
- 12oz (360gr) ground beef
- 2 tbs dried bread crumbs
- 1 egg
- 1 tbs ketchup
- 1 tbs soy sauce
- 1 tbs Dijon-style mustard
- 1 tbs red wine
- 1/2 tsp garlic powder
- 1 cup (8oz, 240ml) red wine
- 1 cup (8oz, 240ml) beef stock
- The Sauce:
- 8oz (240gr) wild or field mushrooms, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 rib celery, chopped
- 1 tsp chili powder
- 1 tbs tomato paste
- 1 tbs olive oil
- 1 tbs corn flour, maizena) dissolved in 2 tbs water
- 4oz (120gr) spaghetti
- Cook spaghetti according to package directions. Drain
- In large bowl lightly beat the egg with a fork.
- Add remaining ingredients, except beef, wine and stock. Mix well.
- Add beef and mix well, (use your hands and knead like bread dough).
- Form into meatballs, about 1″ (2.5cm) in diameter.
- Put wine and stock in a large skillet and heat to simmering.
- Add meatballs, cover and simmer until done, about 15 minutes
- In large skillet heat the oil over medium heat.
- Add onion, celery, mushrooms, garlic and sauté for 12 – 15 minutes, or until nicely browned.
- Add chili powder, heat through.
- When meatballs are done, remove to a plate and keep warm.
- Add mushroom / onion mixture to meatball simmering liquid
- Stir in tomato paste.
- Add dissolved cornstarch and stir until thickened.
- Return meatballs to sauce and stir to coat.
- To serve:
- Put spaghetti in large serving bowl, spoon meatballs over and serve.
It’s Friday night.
It’s dark, the sun having set a couple of hours ago.
As I look out my kitchen window I see three tractors on three separate farms, headlights blazing, planting their fields.
The farms around our house plant corn or sunflowers or winter wheat…. In rotation, of course.
To the casual observer (me) it’s a pretty pleasant way to farm.
It’s October, winter wheat is planted…..
Nothing more is done until the next July when it’s harvested,
Sometime in September or October they may or may not decide to plow.
Sometime in the following March they fertilize.
In April the sunflowers are planted.
Nothing more is done until September when the sunflowers are harvested.
And then we start over, two years later, with the winter wheat again.
If corn is planted, rather than sunflowers, watering may be required.
Not bad, eh?
Okay, in all fairness, if that is all the farmer does he’s probably working full-time at another job as well.
And if he’s not working at another job, he probably has a lot more fields and or cows that I don’t know about.
Still, from my viewpoint…..
If you want nutrition information for the recipe, try this site: Calorie Count