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“In ‘I Love Meatballs!’ by Rick Rodgers”
1hr 30mins

Ingredients Nutrition


  1. To make the meatballs—mix the ground round, bread crumbs, egg, dill, salt and pepper together in a large bowl.
  2. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  3. Using your wet hands rinsed under cold water, shape the mixture into 18 equal meatballs; transfer to a plate.
  4. Heat the oil in a large skillet over medium heat.
  5. In batches, add the meatballs and cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
  6. Return to the plate.
  7. Pour off the fat, but not the browned bits, in the skillet.
  8. To make the sauce—add the butter to the skillet and melt over med-high heat.
  9. Add the mushrooms and cook, stirring occasionally, until beginning to brown, about 7 minutes.
  10. Stir in the shallots and cook, stirring occasionally, until softened, about 2 minutes.
  11. Sprinkle in the flour and stir well.
  12. Stir in the stock and bring to a simmer.
  13. Return the meatballs to the skillet.
  14. Decrease heat to med-low and simmer until the meatballs are cooked through, about 15 minutes.
  15. Using a slotted spoon, transfer the meatballs to a serving bowl.
  16. Whisk the sour cream and cornstarch together in a small bowl.
  17. Whisk into the skillet and cook, whisking often, just until simmering.
  18. Season the sauce with salt and pepper.
  19. Pour over the meatballs.
  20. Sprinkle with the dill; serve hot. (serve over hot cooked egg noodles).

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