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Veal

How to Cook Yummy Meatball Stroganoff

Meatball Stroganoff.

Meatball Stroganoff You can cook Meatball Stroganoff using 25 ingredients and 8 steps. Here is how you cook it.

Ingredients of Meatball Stroganoff

  1. Prepare 1 of FOR MEATBALLS.
  2. Prepare 1 1/2 lb of ground meatloaf mix, which is a, mix of ground beef, pork and veal.
  3. You need 2 tbsp of fine minced onion.
  4. You need 2 clove of minced garlic.
  5. It’s 4 oz of grated mixed cheese, I used parmesan, romano and asiago.
  6. Prepare 1/4 cup of fresh bread crumbs.
  7. Prepare 3 tbsp of heavy cream.
  8. It’s 8 oz of whole milk ricotta cheese.
  9. You need 1 large of beaten egg.
  10. Prepare 1/4 tsp of dryed thyme.
  11. Prepare 1/2 tsp of black pepper.
  12. Prepare 1/4 tsp of salt.
  13. Prepare 1 tsp of hot sauce, such as franks brand.
  14. You need 1 of FOR SAUCE.
  15. It’s 12 oz of button mushrooms, sliced.
  16. Prepare 4 of shallots, chopped.
  17. Prepare 2 cup of beef broth.
  18. You need 1/2 tsp of Worcestershire sauce.
  19. It’s 2 tbsp of brandy, optinal but adds alot of flavor.
  20. You need 1/2 tsp of black pepper.
  21. It’s 1 tsp of hot sauce such as franks brand.
  22. Prepare 1 cup of sour cream.
  23. You need 2 tbsp of chopped parsley.
  24. You need 2 tbsp of soft butter mixed with 2 tablespoons flour to blend well..
  25. It’s 8 oz of bow tie pasta, or your favorite pasta cooked and drained.

Meatball Stroganoff step by step

  1. MAKE MEATBALLS.
  2. In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside.
  3. 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..
  4. Spray a baking sheet with non stick cooking spray. Preheat oven to 375.
  5. Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other. Bake for 30 minutes.
  6. MAKE SAUCE.
  7. 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..
  8. Serve over bow tie pasta. Great with a green salad..

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