Meatball Stroganoff Fettuccine
Description
Satisfy those cravings for meatballs and stroganoff with this yummy dish. Serve it with crusty bread and your favorite veggie.
Ingredients
Meatballs:
1/2 c. panko or regular breadcrumbs
1/2 c. heavy cream
3/4 lb. ground pork
3/4 lb. lean ground beef or combination or ground beef and ground 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
Sauce:
2 T. butter or margarine
3 c. mushrooms, about 8-10 oz. (cleaned)
1 small onion, thinly sliced
1 large clove garlic, minced
2 c. beef broth or stock
1/4 c. all-purpose flour
1 t. Worcestershire sauce
1 c. sour cream
1/4 t. nutmeg, or to taste
Kosher salt, to taste
1/2 t. freshly ground black pepper
16 oz. fettuccine noodles
grated Parmesan cheese, if desired
Directions
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Meatballs:
Preheat oven to 350 degrees. Spray a large baking sheet with non-stick cooking spray.
In a small bowl, combine breadcrumbs and cream. Stir to combine; let it sit for at least 5 minutes while the cream is being absorbed.
Crumble the ground meats into a large mixing bowl. Add the rest of the meatball ingredients, and the breadcrumb and cream mixture. Stir or mix with your hands to combine.
Use an ice cream scoop to portion out 1 inch balls, then smooth them with slightly dampened hands. Place them on the baking sheet close together. Bake 18 minutes, until lightly browned and cooked through.
Remove from the oven, transfer to a plate/platter; tent lightly with foil to keep warm.
Pasta:
Start a large pot of salted water boiling while preparing the meatballs. Cook fettuccini while meatballs are in the oven. Drain; set aside.
Sauce:
In a large skillet with high sides, melt butter/margarine over medium-high heat. Add mushrooms, onions, and garlic. Cook, stirring occasionally, until the mushrooms have browned and onions are tender, about 4-5 minutes. Remove to a small bowl.
While mushrooms are cooking, whisk together the beef broth/stock, Worcestershire, and flour. Pour mixture into the hot, empty skillet; simmer 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. Season with nutmeg. 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, coating all of the noodles.
Serve with Parmesan cheese on top, if desired.
6 servings, about 40 meatballs