COCKTAIL MEATBALLS STROGANOFF

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Cocktail Meatballs Stroganoff image

You can make fewer meatballs with the same amount of sauce and serve with egg noodles.

Provided by Gail Charbonneau @charbsbeach

Categories     Beef

Number Of Ingredients 16

2 pound(s) ground chuck
1 1/2 cup(s) italian seasoned bread crumbs
2 large eggs. beaten
2 tablespoon(s) vegetable oil, divided
1 cup(s) button mushrooms sliced and chopped
1 cup(s) onion, diced
1/2 teaspoon(s) paprika
pinch(es) cayenne pepper, or up to 1/4 teaspoon
1/4 cup(s) dry white wine
2 tablespoon(s) all-purpose flour
2 cup(s) low-sodium chicken broth
- juice of 1/2 lemon
2 tablespoon(s) stone-ground mustard
1/4 cup(s) sour cream
1 tablespoon(s) chopped fresh dill
- salt and pepper, to taste

Steps:

  • Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
  • To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
  • Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
  • Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
  • Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
  • Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
  • Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.

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