Stroganoff Meatballs

Name: Stroganoff Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 , 4 serving(s)
Ingredients: 1 1/2 lbs ground chuck; 1 teaspoon garlic salt; 2 tablespoons Worcestershire sauce; 1 cup breadcrumbs; 1 egg; 3 tablespoons ketchup; 1 medium yellow onion, diced; 16 ounces button mushrooms, diced; 2 tablespoons extra virgin olive oil; 2/3 cup dry sherry; 5 cups chicken broth (or beef broth, but chicken tastes lighter); 1 tablespoon Worcestershire sauce; 1/2 cup butter; 5 tablespoons flour; 3 tablespoons fresh dill; 10 ounces sour cream

Submitted by adopt a greyhound

"Found this on Pinterest, made half a recipe and we loved it. I am posting the full recipe."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

For meatballs
1 ¹⁄₂ lbs ground chuck
1 teaspoon garlic salt
2 tablespoons Worcestershire sauce
1 cup breadcrumbs
1 egg
3 tablespoons ketchup
For stroganoff sauce
1 medium yellow onion, diced
16 ounces button mushrooms, diced
2 tablespoons extra virgin olive oil
²⁄₃ cup dry sherry
5 cups chicken broth (or beef broth, but chicken tastes lighter)
1 tablespoon Worcestershire sauce
¹⁄₂ cup butter
5 tablespoons flour
3 tablespoons fresh dill
10 ounces sour cream

directions

For meatballs: Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well. Drain and set aside.
For stroganoff sauce: Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat. Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently. To your onion/mushroom mixture, add dry sherry and bring to a low boil. Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil.
Meanwhile, combine softened butter and flour into a beurre manié (fancy French term for flour/butter medley) and mix well until it forms a paste. The beurre manié is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken. Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.
If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great. Add meatballs to pot and simmer on low for 20 - 30 minutes. Serve alone with toothpicks or over pasta. Garnish with more fresh dill. Makes approximately 40 meatballs.