meatballs stroganoff

2016-10-30

This is a fun recipe with tons of flavor. I enjoyed making this.

The sauce is not a separate recipe here, but is integrated in the ongoing cooking. Follow this link for a stand-alone Stroganoff Sauce recipe.

INGREDIENTS

This is what you need for 4 servings:

1 lb. Italian sausage meat, mild
½ onion, chopped fine
1 egg
1 cup bread crumbs
2 tbsp. butter
2 cups beef broth (from meatballs)
8 oz. fresh mushrooms, sliced
1 tbsp. flour mixed in olive oil
1 cup heavy cream
or use evaporated milk
S&P, spices
1 lb. pasta of your choice
here: macaroni elbows

Pic1: meatballs stroganoff

Directions

Pic2: mix
Pic3: roll
Pic4: fry

Pic5: boil
Pic6: sauce
Pic7: serve

Combine the sausage meat, chopped onions, egg and breadcrumbs in a mixing bowl. (Pic2)
Add S&P and your preferred spices to taste.
Roll the meat between your hands into small meatballs. (about 1 rounded tsp.) (Pic3)
Melt 2 tbsp. butter and sauté the meatballs over high heat for about 2 minutes.
Push down lightly on the meatballs with a large spatula to flatten them a little bit to get more brown crust.
Don’t turn them into mini-burgers.
Turn the meatballs over on the other side.
Push down again lightly with the spatula. and give them 2 minutes over high heat.
Both sides should have a nice brown crust by now, but the meatballs are not fully cooked yet. (Pic4)
Reduce heat and sauté each side for 5 more minutes over low heat.
While you're attending the meatballs, bring 2 cups of water to a boil in a 2-qt. saucepan.
Reduce heat, add the meatballs and simmer over low heat for 10 minutes.
You will get a very dark broth. (Pic5)
While the meatballs are simmering, deglaze the frying pan with a little bit of water.
Add the sliced mushrooms and stew for 10-15 minutes over low heat.
Remove the meatballs from the saucepan and set aside.
Stir the mushrooms and liquor into the broth in the saucepan.
You don't see mushrooms in the pictures, because I blended them to thicken the sauce.
Add the cream. Heat over low heat while stirring frequently. Do not boil.
Stir in oil dough ½ tsp. at a time, until desired thickness is obtained. (Pic6)
I didn't have to thicken the sauce further after I blended the mushrooms.
Adjust seasoning to taste.
Add the meatballs to the sauce. Keep warm until ready to serve.
Boil the pasta according to the instructions on the package.
Serve the meatballs and a generous helping of sauce over the pasta. (Pic1+7)
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org