So you is perhaps making ready Meatball Stroganoff recipes for your family but this ideas may be useful.
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We hope you got benefit from reading it, now let’s go back to meatball stroganoff recipe. You can have meatball stroganoff using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Meatball Stroganoff:
- You need 1 FOR MEATBALLS
- Get 1 1/2 lb ground meatloaf mix, which is a, mix of ground beef, pork and veal
- Use 2 tbsp fine minced onion
- You need 2 clove minced garlic
- Provide 4 oz grated mixed cheese, I used parmesan, romano and asiago
- Get 1/4 cup fresh bread crumbs
- Provide 3 tbsp heavy cream
- Provide 8 oz whole milk ricotta cheese
- You need 1 large beaten egg
- Get 1/4 tsp dryed thyme
- Use 1/2 tsp black pepper
- You need 1/4 tsp salt
- Take 1 tsp hot sauce, such as franks brand
- Get 1 FOR SAUCE
- Take 12 oz button mushrooms, sliced
- Take 4 shallots, chopped
- Provide 2 cup beef broth
- Use 1/2 tsp Worcestershire sauce
- Provide 2 tbsp brandy, optinal but adds alot of flavor
- You need 1/2 tsp black pepper
- Use 1 tsp hot sauce such as franks brand
- You need 1 cup sour cream
- Take 2 tbsp chopped parsley
- Use 2 tbsp soft butter mixed with 2 tablespoons flour to blend well.
- Use 8 oz bow tie pasta, or your favorite pasta cooked and drained
Steps to make Meatball Stroganoff:
- MAKE MEATBALLS
- In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside
- 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.
- Spray a baking sheet with non stick cooking spray. Preheat oven to 375
- Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other. Bake for 30 minutes
- MAKE SAUCE
- 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.
- Serve over bow tie pasta. Great with a green salad.
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