Meatball Stroganoff Fettuccine
Description
People love fettuccine and meatballs, so why not combine them into one tasty dish? It comes with a classic, creamy stroganoff sauce, sauteed mushrooms and bite sized meatballs. Serve with a side salad and garlic bread.
Ingredients
Meatballs:
1/2 c. panko breadcrumbs
1/2 c. heavy cream
3/4 lb. ground pork
3/4 lb. lean ground beef
1 egg, beaten
1 t. Worcestershire sauce
1/2 t. garlic powder
1/2 t. onion powder
dash or two nutmeg
1 t. kosher salt
1/2 t. freshly ground black pepper
Sauce:
2 T. butter
3 c. sliced crimini, white button, or portabello mushrooms, approximately 8-10 oz.
1 small onion, thinly sliced
2 cloves garlic, minced
2 c. beef stock/broth
1/4 c. all-purpose
1 t. Worcestershire sauce
1 c. sour cream
dash or two nutmeg
kosher salt, to taste
1/2 t. freshly ground black pepper
12-16 oz. fettuccine pasta (or egg noodles)
Directions
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Wipe off mushrooms; slice. Peel onion; slice thinly. Peel garlic cloves; mince.
Meatballs (about 40):
Preheat oven to 350 degrees.
In a small bowl, combine panko and cream; stir to combine; let sit at least 5 minutes while the cream is absorbed.
Crumble meat into a large mixing bowl.; add remaining meatball ingredients, including the breadcrumb and cream mixture; stir to combine. Scoop 1 inch balls; smooth them with slightly dampened hands. Place on a large baking sheet, close together. Bake meatballs 18 minutes, until lightly browned and cooked through.
Remove from oven; transfer to a platter; cover to keep warm.
Pasta and sauce:
Start a pot of well salted water boiling while preparing meatballs. Cook pasta while the meatballs are in the oven. Drain; set aside.
In a large skillet, melt butter over medium high heat. Add mushrooms, onions, and garlic. Cook, stirring occasionally, until mushrooms are browned and onions are tender, about 4-5 minutes. Remove to a small bowl.
While the mushrooms are cooking, whisk together the beef broth/stock, Worcestershire, flour and seasonings. Pour mixture into the hot, empty skillet; simmer 2-3 minutes, just until sauce begins to thicken.
Place sour cream in a small bowl; ladle 1/2 c. hot broth/stock into the sour cream, whisking 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 fettuccine to the sauce; toss to combine and coat all pasta.
6 servings.