Miss V has been asking for a long time to have another dinner and movie night. She got out her Unofficial Harry Potter Cookbook and decided on her menu.
She picked out Molly's Meatballs with Onion Sauce, Fluffy Mashed Potatoes and Buttered Peas. For dessert she picked out Triple Strawberry Burst Sundaes from Florean Fortescue.
1 lb. Extra-lean ground beef
1/2 cup fresh or dry bread crumbs
1 Large egg
1 Onion, finely chopped
2 Tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 Tablespoons oil
2 Tablespoons vegetable oil
1 onion, chopped
1 Tablespoon all-purpose flour
1 14-ounce can chicken broth
For the meatballs, combine the beef, bread crumbs, egg, onion, parsley, salt, pepper, and nutmeg in a large bowl and mix thoroughly.
Heat the oil in a skillet. From the meat mixture into 1 1/2-inch balls, and working in batches, fry the balls on each side until well browned, about 4 minutes per side. Transfer the meatballs to a dinner plate.
For the Onion Sauce, add 2 tablespoons oil to the skillet and heat. Add the chopped onion and cook over medium heat, stirring occasionally, until golden brown. Add the flour, and stir to combine. Pour in the chicken broth and cook, stirring constantly, until thickened and bubbling. Return the meatballs to the skillet and simmer for 15 minutes. Serve over rice, mashed potatoes, or wide egg noodles. (Serves 6)
Fluffy Mashed Potatoes
6 Idaho or russet potatoes (about 2 1/2 lbs.), peeled and quartered
1 stick of butter (8 tablespoons)
1 cup whole milk
2 teaspoons salt
Freshly ground pepper to taste
1. Place the potatoes in a pot and cover with water. Bring to a boil, then reduce the heat and simmer about 25 minutes or until the potatoes break apart when pierced with a fork.
2. Drain the potatoes. Add the butter, milk, salt, and black pepper. Mash with a potato masher until the potatoes are light and fluffy. (serves 4)
1 pound frozen peas
1 cup water
1/2 tsp sale
1/4 tsp pepper
2 Tbs butter
1 Tbs granulated sugar
Thaw the peas in the microwave and place into a small sauce pan. (The cookbook wants you to boil and drain and I think that loses a lot of the nutrition.)
Add salt, pepper, butter, and sugar. Stir until the butter melts and is well combined. Serve hot.
Triple Strawberry Burst Sundae
Place 1 scoop of strawberry ice cream in a dish/sundae glass. Cover with chopped fresh strawberries and strawberry syrup. Repeat layering once if desired. We even bought three little sundae dishes at Walmart.
The meal and dessert were very yummy!