If you prepare your meatballs right, you will have really tender bites of meat and there are a million ways you can change up the taste. First of all, there’s the protein – chicken, turkey, pork, beef, lamb, fish, etc.
Then you get to the sauce, and that’s where the fun begins. You can choose some good old family classics, like tomato sauce, or let your imagination run wild and make Honey Garlic Glazed Meatballs, Barbecue meatballs or Russian Porcupine Meatballs. This time I combined my favorite meatballs with the sauce that I make for Beef Stroganoff and they turned out so good, I just had to share the recipe here.
First of all, these meatballs never let me down. They are so tender and juicy, especially if you let them cook in the sauce for a bit. The gravy is so creamy, the mushrooms add so much great flavor and the sour cream and wine really add depth and just the smallest bit of tanginess.
Also, did I mention that you can freeze them? Since 50 meatballs is way to much for our small family, this will make 4-6 meals for us. I don’t like serving the same thing more than 2 nights in a row, so I freeze more than half and that means that I’m doing the work once and don’t have to cook for 3-5 dinners. Just like my favorite pair of jeans, this meal is just as cozy and makes me feel so snug and cheery, but it’s good enough for company too.
Serves: 50 small meatballs
Ingredients
Meatballs:
- ¾ lb ground beef
- ¾ lb ground pork
- 1 cup panko bread crumbs
- ¾ cup milk
- 1 egg
- 1 onion, minced
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2-3 Tablespoons oil
Stroganoff Gravy:
- 1 onion, minced
- 1 (8 oz.) pkg mushrooms, sliced
- 1 garlic clove, minced
- 3 Tablespoons butter
- 4 Tablespoons flour
- 2 Tablespoons white wine
- 4 cups beef or chicken broth
- ¼ cup heavy cream
- 2 Tablespoons sour cream
- fresh chopped parsley, dill
Instructions
Meatballs:
Pour the milk over the breadcrumbs. Combine all the ingredients together, except for the oil. Mix to combine. You can use any ground meat that you like, it doesn't have to be a combination of beef and pork. You can use chicken, turkey, etc.
Shape into meatballs, about 1 Tablespoon each. I like them on the smaller side, so this will make about 50 meatballs.
Heat 1½ - 2 Tablespoons oil into a heavy bottomed skillet or dutch oven. Cook the meatballs in two batches, until they are golden brown on both sides. They don't have to be cooked through all the way at this point, since they will finish cooking int he sauce. Set the meatballs aside.
Stroganoff Gravy:
Remove most of the oil, except for about 1½ Tablespoons. Add the onion, season with salt and ground black pepper.
Cook for about 3 minutes and then add the mushrooms and garlic. Season with salt and ground black pepper. Cook for about 8 minutes, until the mushrooms are golden brown. At first, the mushrooms will exude a lot of liquid, so use a wooden spoon to scrape up all the browned bits left from the meatballs and onions. Then when the liquid evaporates, the mushrooms will get golden.
Add the flour, mix to combine until all of the flour is incorporated into the mushrooms. If your skillet is dry, add a little bit of butter or oil, enough to coat all of the flour.
Gradually pour in the white wine and chicken broth, (if you'd rather not use wine, just omit it) using a whisk to mix, which will prevent lumps from forming. Reduce the sauce to a simmer and cook until it thickens up, about 5 minutes.
Add the sour cream and the heavy cream, whisking until smooth. Add the meatballs to the gravy and continue simmering for another 5 minutes or so, just until the meatballs are completely cooked through. Add fresh herbs, such as parsley and/or dill.
Source:
http://www.olgasflavorfactory.com/main-course/stroganoff-meatballs/
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