Meatball Stroganoff

Name: Meatball Stroganoff
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 FOR MEATBALLS; 1 1/2 lb ground meatloaf mix, which is a, mix of ground beef, pork and veal; 2 tbsp fine minced onion; 2 clove minced garlic; 4 oz grated mixed cheese, I used parmesan, romano and asiago; 1/4 cup fresh bread crumbs; 3 tbsp heavy cream; 8 oz whole milk ricotta cheese; 1 large beaten egg; 1/4 tsp dryed thyme; 1/2 tsp black pepper; 1/4 tsp salt; 1 tsp hot sauce, such as franks brand; 1 FOR SAUCE; 12 oz button mushrooms, sliced; 4 shallots, chopped; 2 cup beef broth; 1/2 tsp Worcestershire sauce; 2 tbsp brandy, optinal but adds alot of flavor; 1/2 tsp black pepper; 1 tsp hot sauce such as franks brand; 1 cup sour cream; 2 tbsp chopped parsley; 2 tbsp soft butter mixed with 2 tablespoons flour to blend well.; 8 oz bow tie pasta, or your favorite pasta cooked and drained

fenway @Fenway

A Delicious twist to beef stroganoff, juicy meatballs stand in for the beef strips!

fenway @Fenway

A Delicious twist to beef stroganoff, juicy meatballs stand in for the beef strips!

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Ingredients

1 hour 30 mins

4 servings

1FOR MEATBALLS
1 1/2 lbground meatloaf mix, which is a, mix of ground beef, pork and veal
2 tbspfine minced onion
2 cloveminced garlic
4 ozgrated mixed cheese, I used parmesan, romano and asiago
1/4 cupfresh bread crumbs
3 tbspheavy cream
8 ozwhole milk ricotta cheese
1 largebeaten egg
1/4 tspdryed thyme
1/2 tspblack pepper
1/4 tspsalt
1 tsphot sauce, such as franks brand
1FOR SAUCE
12 ozbutton mushrooms, sliced
4shallots, chopped
2 cupbeef broth
1/2 tspWorcestershire sauce
2 tbspbrandy, optinal but adds alot of flavor
1/2 tspblack pepper
1 tsphot sauce such as franks brand
1 cupsour cream
2 tbspchopped parsley
2 tbspsoft butter mixed with 2 tablespoons flour to blend well.
8 ozbow tie pasta, or your favorite pasta cooked and drained

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Steps

1 hour 30 mins

1

MAKE MEATBALLS
2

In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside
3

Combine remaining meatball ingredients add soaked bread and any liquid if remaining. mix well, mixture will be quite soft. Cover and refrigerate at least 2 hours or up to a day in advance. This makes for easier meatball forming.
4

Spray a baking sheet with non stick cooking spray. Preheat oven to 375
5

Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other. Bake for 30 minutes
6

MAKE SAUCE
7

In very large skillet or dutch oven film bottom with olive oil, add mushrooms, shallots and garlic, cover and cook on medium until, ushrooms give off their liquid, uncover and cook a few minutes until light golden. Add brandy off heat, return to heat and carefully reduce until almost all gone. Add beef broth, Worcestershire sauce, pepper and hot sauce, bring to a boil, add cooked meatballs, cover lower heat to low and simmer 10 minutes, add sour cream, mix well, add parsley, simmer on low 5 minutes. At this point if you want the sauce thicker add pea size bits of butter/flour mixture adding only enough to get to desired thickness.
8

Serve over bow tie pasta. Great with a green salad.

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Cooksnaps

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fenway @Fenway

on March 18, 2014 17:39

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.