Meatballs Stroganoff

In ‘I Love Meatballs!’ by Rick Rodgers

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Meatballs

• 1 1⁄2 lbs  ground round
• 1⁄2 cup  dried  plain breadcrumbs
• 1  large egg, beaten
• 2  tablespoons  chopped fresh dill
• 1 3⁄4 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  vegetable oil

• Mushroom Sauce

• 2  tablespoons unsalted butter
• 10  ounces cremini mushrooms, sliced
• 3  tablespoons  finely chopped shallots
• 3  tablespoons all-purpose flour
• 2 1⁄2 cups beef broth or 2 1⁄2 cups  beef stock
• 1⁄2 cup sour cream
• 2  teaspoons cornstarch
•  kosher salt
•  fresh ground black pepper
•  chopped fresh dill, for serving

Directions

1. To make the meatballs—mix the ground round, bread crumbs, egg, dill, salt and pepper together in a large bowl.
2. Cover and refrigerate for at least 15 minutes or up to 4 hours.
3. Using your wet hands rinsed under cold water, shape the mixture into 18 equal meatballs; transfer to a plate.
4. Heat the oil in a large skillet over medium heat.
5. In batches, add the meatballs and cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
6. Return to the plate.
7. Pour off the fat, but not the browned bits, in the skillet.
8. To make the sauce—add the butter to the skillet and melt over med-high heat.
9. Add the mushrooms and cook, stirring occasionally, until beginning to brown, about 7 minutes.
10. Stir in the shallots and cook, stirring occasionally, until softened, about 2 minutes.
11. Sprinkle in the flour and stir well.
12. Stir in the stock and bring to a simmer.
13. Return the meatballs to the skillet.
14. Decrease heat to med-low and simmer until the meatballs are cooked through, about 15 minutes.
15. Using a slotted spoon, transfer the meatballs to a serving bowl.
16. Whisk the sour cream and cornstarch together in a small bowl.
17. Whisk into the skillet and cook, whisking often, just until simmering.
18. Season the sauce with salt and pepper.
19. Pour over the meatballs.
20. Sprinkle with the dill; serve hot. (serve over hot cooked egg noodles).