one package of gimme lean beef
2 cloves of garlic, minced
1/4 cup of bread crumbs
1 T finely chopped parsley
1/2 t granulated onion
1/2 t dried oregano
1/2 t salt
good dose of cracked black pepper
pinch of thyme
pinch of nutmeg
2 T olive oil for frying
for the sauce:
2 T olive oil
1 small onion, finely diced
2 cloves garlic, finely minced
3 T sherry
1 1/2 "beef-style" bouillion cubes combined with 3 cups of water
about 1/4 cup of soy milk mixed with 2 1/2 T of corn starch, plus additional soy milk if needed to thin sauce
squeeze of fresh lemon
lots of cracked black pepper
2 T fresh chopped parsley
half pound pasta of choice, cooked according to package instructions. i used whole wheat "egg" noodles.
combine first 10 ingredients and mix until well incorporated & then shape until 12 1-inch balls.
heat olive oil in a cast-iron skillet over medium-high heat. fry meatballs in oil until evenly browned on all sides.
to make sauce:
on medium heat, saute onion in olive oil until soft. add garlic & cook some more. raise the heat & deglaze pan with sherry and allow reduce (about 5 minutes).
add broth and allow to cook. add cornstarch slurry & stir to combine. lower heat and simmer until thickened. add lemon juice, parsley, & pepper.
if necessary, thin out sauce with additional soy milk.
top noodles with meatballs & gravy & enjoy.
