cocktail meatballs stroganoff
You can make fewer meatballs with the same amount of sauce and serve with egg noodles.
prep time
20 Min
cook time
35 Min
method
Bake
yield
90 Meatballs
Ingredients
- 2 pounds ground chuck
- 1 1/2 cups italian seasoned bread crumbs
- 2 large eggs. beaten
- 2 tablespoons vegetable oil, divided
- 1 cup button mushrooms sliced and chopped
- 1 cup onion, diced
- 1/2 teaspoon paprika
- pinch cayenne pepper, or up to 1/4 teaspoon
- 1/4 cup dry white wine
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- - juice of 1/2 lemon
- 2 tablespoons stone-ground mustard
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill
- - salt and pepper, to taste
How To Make cocktail meatballs stroganoff
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Step 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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Step 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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Step 3Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
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Step 4Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
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Step 5Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
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Step 6Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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