Meatballs Stroganoff

Name: Meatballs Stroganoff
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs ground round; 1/2 cup dried plain breadcrumbs; 1 large egg, beaten; 2 tablespoons chopped fresh dill; 1 3/4 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 10 ounces cremini mushrooms, sliced; 3 tablespoons finely chopped shallots; 3 tablespoons all-purpose flour; 2 1/2 cups beef broth or 2 1/2 cups beef stock; 1/2 cup sour cream; 2 teaspoons cornstarch; kosher salt; fresh ground black pepper; chopped fresh dill, for serving

Submitted by ratherbeswimmin

"In ‘I Love Meatballs!’ by Rick Rodgers"

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 6

ingredients

Meatballs
1 ¹⁄₂ lbs ground round
¹⁄₂ cup dried plain breadcrumbs
1 large egg, beaten
2 tablespoons chopped fresh dill
1 ³⁄₄ teaspoons kosher salt
¹⁄₂ teaspoon fresh ground black pepper
2 tablespoons vegetable oil
Mushroom Sauce
2 tablespoons unsalted butter
10 ounces cremini mushrooms, sliced
3 tablespoons finely chopped shallots
3 tablespoons all-purpose flour
2 ¹⁄₂ cups beef broth or 2 1/2 cups beef stock
¹⁄₂ cup sour cream
2 teaspoons cornstarch
kosher salt
fresh ground black pepper
chopped fresh dill, for serving

directions

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