Meatball Stroganoff PastaRecipe preview on Faxo
Recipe

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
Steps
- 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.
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