I can give you the recipe in three sentences. Meatballs made with ground beef and finely chopped belly bacon, browned in a mixture of olive oil and butter, then simmered with sliced mushrooms in a sauce made with canned mushroom soup. Off the heat, sour cream is stirred into the sauce. The sauce is ladled on cooked spaghetti and the meatballs arranged on top. That’s not hard, right?
The recipe was given by my friend Melissa who also gave me the original Mango Royale recipe. She wrote it down after seeing it on a show in the Lifestyle Channel. Don’t know which show; we don’t get the Lifestyle Channel with our Dream Satellite subscription. Our agreement was I’d try the recipe and give her a feedback. The feedback is that my kids absolutely loved this pasta dish. And they’re not even fans of meatballs. What made them change their attitude towards meatballs was the chopped bacon in them. Made a lot of difference in the aroma, texture and overall flavor.
Let’s go over the recipe again. With more details, this time.
225 g. of spaghetti
1/2 kilo of ground sirloin
1/4 kilo of belly bacon
1 can of mushroom soup (I used Campbells’s)
250 g. of fresh button mushrooms (you can use canned)
1 c. of sour cream
2 tbsps. of olive oil
2 tbsps. of butter
additional butter to toss with the pasta
salt and pepper to taste
Cooking procedure :
Cook the spaghetti according to package directions. Drain, toss with some butter and set aside.
Slice the mushrooms thinly.
Finely chop the (raw) belly bacon. Mix with the ground sirloin and form into balls about 2 inches in diameter.
Heat together the butter and olive oil. Cook the meatballs, in batches if necessary, until lightly browned. You won’t need a lot of oil because as the meatballs cook, the bacon will render its fat.
In the remaining oil, cook the sliced mushrooms for a few minutes. Pour in the mushroom soup. Fill the can with water and pour into the cooking pan. Stir well to blend. Return the meatballs to the pan. Cover and simmer for about 10 minutes. Turn off the heat. Taste the sauce and add salt and pepper to taste. Stir in the sour cream and adjust the seasonings again, if necessary.
To serve, place the cooked spaghetti on individual plates. Ladle the sauce generously over them. Top with meatballs.