Meatball Stroganoff Pasta
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.