Total Time
1hr
Prep 30 mins
Cook 30 mins

Blahness improved to let the herbs shine through. After its kind review I have worked on improving. Added a caramelized onion b/w the meatball and breading, herbs, mushrooms, and spinach. Please give it a second chance.:) Serve with noodles or mashed potatoes. A Russian meatball/stroganoff recipe that originally came from a Ladies Home Journal cookbook with a 1960 copyright but altered.

Ingredients Nutrition

Directions

  1. Melt the butter in a large saute pan on medium heat, add onion and saute for 10-15 minutes or until carmelized; remove from heat; and save to roll the meatballs into this onion mixture during Step 6.
  2. Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
  3. Cut the crusts off the bread and break into 1/2 inch pieces.
  4. Soak the bread in milk; squeeze so it is almost dry; and discard milk.
  5. Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
  6. Shape into 1 inch sized balls; roll meatballs in caramelized onion.
  7. Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
  8. Put meatballs onto cookie sheet; bake at 400 degrees for 12 minutes or until browned-CHECK after 6 minutes to see if they need turning. (If you are making pasta, start your pasta water).
  9. While the meatballs are browning, add butter to the saute pan you started with, when almost melted add in next 1/4 cup of onion; saute onion until SOFT. (You might need to add more butter).
  10. Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
  11. Add the wine, sour cream, and milk but do NOT let it boil.
  12. Stir in pepper and nutmeg.
  13. Taste test to see how much salt you want to add-I added 1/4 teaspoon.
  14. Add in spinach, if you want a bit of green vegetable; blend thoroughly.
  15. After meatballs brown, check to see if centers are done, if not remove with slotted spoon to an oven safe casserole dish; reduce oven temperature to 350 degrees and put casserole into oven to finish cooking.
  16. Top with sauce when cooked; flavor improves with standing.
  17. Serve with noodles or potatoes.

Reviews

(1)
Most Helpful

Sorry to say we weren't bowled over by this recipe. It was a little blah and being I tried to update it a little by using lowfat sourcream and milk my sauce separated and was too thin. I felt it needed more flavoring was sort of boring.

morgainegeiser June 07, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a