Cocktail Meatballs Stroganoff

Gail Charbonneau

By
@charbsbeach

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


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Rating:

Comments:

Serves:

90 Meatballs

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
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.
2
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.
3
Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
4
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
5
Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
6
Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
7
Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.

About this Recipe

Course/Dish: Beef, Pasta, Meat Appetizers
Main Ingredient: Beef
Regional Style: German