cocktail meatballs stroganoff
(1 rating)
You can make fewer meatballs with the same amount of sauce and serve with egg noodles.
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(1 rating)
yield
90 Meatballs
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For cocktail meatballs stroganoff
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2 lbground chuck
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1 1/2 citalian seasoned bread crumbs
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2 lgeggs. beaten
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2 Tbspvegetable oil, divided
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1 cbutton mushrooms sliced and chopped
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1 conion, diced
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1/2 tsppaprika
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pinchcayenne pepper, or up to 1/4 teaspoon
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1/4 cdry white wine
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2 Tbspall-purpose flour
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2 clow-sodium chicken broth
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juice of 1/2 lemon
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2 Tbspstone-ground mustard
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1/4 csour cream
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1 Tbspchopped fresh dill
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salt and pepper, to taste
How To Make cocktail meatballs stroganoff
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1Mix 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.
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2To 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.
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3Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
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4Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
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5Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
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6Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
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7Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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