Recipe by WiGal
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.
Top Review by morgainegeiser
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.
- 2 teaspoons butter
- 1⁄4 cup onion, finely diced
- 2 slices bread, stale
- 1⁄4 cup milk
- 1 lb ground beef
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon parsley, fresh
- 1⁄2 teaspoon tarragon, fresh
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1 egg, light beaten
- 1⁄2 cup breadcrumbs
- 1 teaspoon paprika
- 1 tablespoon butter, possibly more
- 1⁄4 cup onion, chopped
- 4 ounces mushrooms, sliced
- 1⁄4 cup dry white wine
- 1 cup sour cream
- 1⁄4 cup milk
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt (to taste)
- 1 cup spinach, chopped (optional)
Directions See How It's Made
- 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.
- Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
- Cut the crusts off the bread and break into 1/2 inch pieces.
- Soak the bread in milk; squeeze so it is almost dry; and discard milk.
- Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
- Shape into 1 inch sized balls; roll meatballs in caramelized onion.
- Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
- 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).
- 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).
- Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
- Add the wine, sour cream, and milk but do NOT let it boil.
- Stir in pepper and nutmeg.
- Taste test to see how much salt you want to add-I added 1/4 teaspoon.
- Add in spinach, if you want a bit of green vegetable; blend thoroughly.
- 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.
- Top with sauce when cooked; flavor improves with standing.
- Serve with noodles or potatoes.