Once that was settled, what was left included a basic meatball mixture that you roll into smallish meatballs and bake until they are cooked through. Meantime, saute some shallots in butter, and make a lovely stroganoff using a little of the pasta water and some sour cream. Swirl the meatballs around in the sauce until they are nice and coated, and then spoon them onto plates of nice hot spaghetti. Scatter a little dill on top and serve it up.
I’m guessing nobody will miss the mushrooms, or the more complicated classic version one little bit. Just ask the Southern husband!
Adapted from Everyday Food