Spring is just around the cor­ner yet the sub­tle threat of snow is still in the air, so it’s time to cram in the last of those starchy com­fort foods while you still can. Soon it’s going to be salad city, this might be your last chance to jump on the gravy train.

Meatballs are the ulti­mate com­fort food, whether in mari­nara or swedish, with gravy or sweet & sour. Served over rice, pasta, mashed pota­toes or polenta, meat­balls and starch belong together. There are so many ways to pre­pare them and each one so sim­ple. What fol­lows is a recipe that goes per­fectly with flan­nel pyja­mas, slip­pers and beer.

Mushroom Meatballs

This recipe has been handed down through gen­er­a­tions of lazy cooks. It never fails to delight guests while pro­vid­ing the high­est level of com­fort a dish can achieve.

Ingredients

2–1 mix­ture of beef to pork

onion

dry sage & oregano

egg

bread­crumbs

1 can of mush­room soup

1 bot­tle of beer.

Steps

1. Mix every­thing together aside from the soup and the beer. Eyeball the amounts, or don’t even fol­low this and make your own go-to meat­ball recipe.
2. Roll out balls in what­ever size you like.
3. Fry them in a cast iron pan just to brown a bit.
4. Mix soup and beer together.
5. Pour over meatballs.
6. Cover and cook on sim­mer until done.
7. Serve over but­tery mashed potatoes.
8. Crack a beer.
9. Eat on the couch while watch­ing “Meatballs”, “Porky’s” or “Dr. Quinn Medicine Woman”.