Creamy Meatball Stroganoff

• 1 lb ground beef (or turky, venison, etc)
• 1/4 cup cornmeal
• 1 egg
• 1 tablespoon oregano
• 1 tablespoon parsley
• salt and pepper
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/4 cup red wine (or beef stock)
• 2 cups milk
• 1 cup heavy cream
• 3 tablespoons cornstarch
• salt and pepper
• 1/2 lb egg noodles

1. combined first six ingredients.
2. Form 20-24 meatballs.
3. Bake in oven 15 minutes, turning every 5 minutes.
4. Melt butter in skillet.
5. Add onion and garlic.
6. Cook 5 minutes.
7. Add wine (or stock) and deglaze about 5 minutes.
8. Mix constarch with milk and creamy (I put in a lid with a container and shake).
9. Add milk mixture to skillet and stir until thinken.
10. Add meatballs and heat.
11. Salt and pepper to taste (I add garlic salt).
12. Serve over egg noodles, cooked to package specifications.

ground beef, cornmeal, egg, oregano, parsley, salt, butter, onion, clove garlic, red wine, milk, heavy cream, cornstarch, salt, egg noodles

Taken from www.food.com/recipe/creamy-meatball-stroganoff-90097 (may not work)