cocktail meatballs stroganoff
(1 rating)
You can make fewer meatballs with the same amount of sauce and serve with egg noodles.
(1 rating)
yield
90 Meatballs
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For cocktail meatballs stroganoff
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2 lbground chuck
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1 1/2 citalian seasoned bread crumbs
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2 lgeggs. beaten
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2 Tbspvegetable oil, divided
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1 cbutton mushrooms sliced and chopped
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1 conion, diced
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1/2 tsppaprika
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pinchcayenne pepper, or up to 1/4 teaspoon
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1/4 cdry white wine
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2 Tbspall-purpose flour
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2 clow-sodium chicken broth
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juice of 1/2 lemon
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2 Tbspstone-ground mustard
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1/4 csour cream
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1 Tbspchopped fresh dill
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salt and pepper, to taste
How To Make cocktail meatballs stroganoff
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1Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
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2To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
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3Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
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4Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
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5Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
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6Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
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7Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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