Improvise is what you do when you are too lazy to go to the store. BBQ spaghetti was supposed to return to the menu yesterday, but angel hair pasta just won’t cut it for that particular dish. Neither would any of the other bizarre pasta selections left in the pasta drawer, but by the time I found this out, the meatballs were already on the grill. I’m happy to say no one sneezed, and no falling meatball tragedies occurred.
Turns out pizza screens are useful for things other than pizza. Which is a good thing, since they were a complete failure when I attempted to use them for pizza. But I digress (which seems to happen a lot around here). The meatballs were essentially mini-meatloafs made with ground beef, hot pork sausage, onions, peppers, mushrooms, parmesan and feta cheese, some oatmeal and an egg to bind them together, and a liberal sprinkling of Simply Marvelous Season All. They took about 45 minutes to cook on the BS Keg at 350°F, for those interested in that sort of thing.
As for the pasta, some further digging in the cupboards uncovered a bag of egg noodles, and since I still had half an onion and a fresh batch of mushrooms on hand, it was time for some BBQ stroganoff.
The onions got caramelized on the stove in the house with a bit of EVOO, then a splash of red wine to deglaze the plate. In went the mushrooms with a bit of butter, a tablespoon or so of minced garlic, a couple of cups of beef broth, a dash of Worcestershire sauce, and a few shakes of dried thyme leaves.
Not a bad way to start off the Memorial Day weekend. Next up, pork butts…