Meatball Stroganoff Pasta
Recipes Beef Italian Main Dish Pasta Pork
Description
Enjoy the best of both worlds with this recipe of meatballs and stroganoff. Bake the meatballs instead of frying them.
Ingredients
Meatballs:
1/2 c. panko breadcrumbs or regular breadcrumbs
1/2 c. heavy cream
3/4 lb. ground pork
3/4 lb. ground beef or mixture of ground beef and veal
1 egg, beaten
1 t. Worcestershire sauce
1/2 t. garlic powder
1/2 t. onion powder
1 t. kosher salt
1/2 t. freshly ground black pepper
dash nutmeg
Sauce:
2 T. butter or margarine
3 c. sliced crimini or white button mushrooms, approximately 8-10 oz.
1 small onion, thinly sliced
2 large cloves garlic, minced
2 c. beef broth/stock
1/4 c. all-purpose flour
1 t. Worcestershire sauce
1 c. sour cream
kosher salt, to taste
1/2 t. freshly ground black pepper
16 oz. egg noodles, spaghetti or fettuccine
chopped parsley and grated Parmesan cheese, for garnish
Directions
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Preheat oven to 350 degrees.
In a small bowl, combine breadcrumbs/Panko, nutmeg and cream. Stir to combine; let sit for at least 5 minutes while the cream is absorbed.
Crumble meat into a large mixing bowl. Add the rest of the meatball ingredients, including the breadcrumb and cream mixture. Stir to combine. Use a scoop to portion 1 inch balls; smooth them with slightly dampened hands.
Place meatballs on a large greased baking sheet. Bake 18 minutes, until lightly browned and cooked through. Remove from oven, transfer to a plate, and cover lightly to keep warm.
Pasta and Sauce:
Heat salted water to boiling while preparing meatballs. Cook pasta according to package directions while meatballs are in the oven. Drain; set aside.
In a large skillet, melt butter over medium high heat. Add the mushrooms, onions, and garlic. Cook, stirring occasionally, until mushrooms have browned and the onions are tender, about 4-5 minutes. Remove to a small bowl.
While mushrooms are cooking, whisk together beef broth/stock, Worcestershire and flour. Pour this into the hot and empty skillet; simmer for 2-3 minutes, just until the sauce begins to thicken.
Place sour cream in a small bowl or large glass measuring cup; ladle 1/2 cup hot broth into the sour cream, whisk until smooth. Pour sour cream mixture into the hot pan of sauce; whisk until smooth.
Add meatballs and cooked vegetables into the sauce; stir to combine.
Add the cooked pasta to the sauce; toss to combine. Garnish with grated Parmesan cheese and chopped parsley.
Makes 6 servings.