Meatball Stroganoff Fettuccine
Description
Your family will give this dish 5 stars and will beg you to make it over and over again. It has bite-sized meatballs with mushrooms and fettuccine in a wonderfully delicious creamy stroganoff sauce. Serve it with a side salad or your favorite vegetable.
Ingredients
Meatballs:
1/2 c. panko breadcrumbs
1/2 c. heavy cream
3/4 lb. ground pork
3/4 lb. ground beef
1 egg, beaten
1 t. Worcestershire sauce
1/2 t. granulated garlic or garlic powder
1/2 t. granulated onion or onion powder
1 t. kosher salt
1/2 t. freshly ground black pepper
Sauce:
2 T. butter
3 c. sliced crimini or white button mushrooms, approximately 8-10 oz.
1 small onion, thinly sliced
1 large clove garlic, minced
2 c. beef broth/stock
1/4 c. all-purpose or brown rice flour
1 t. Worcestershire sauce
1 c. sour cream
kosher salt, to taste
1/2 t. freshly ground black pepper
12-16 oz. fettuccine pasta
Directions
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Meatballs:
Preheat oven to 350 degrees.
In a small bowl, combine panko and heavy cream; stir to combine; let sit for 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 or mix with your hands to combine.
Use a 1-inch scoop to portion the meatballs; smooth meatballs with slightly wet hands; place on a large baking tray, close together. Bake for 18 minutes, until lightly browned and cooked through. Remove from the oven; transfer to a plate/platter; tent lightly to keep warm.
Pasta and Sauce:
Place a pot of water boiling on the stove while preparing the meatballs. Cook pasta according to package directions while the meatballs are in the oven; drain; set aside.
In a large skillet, preferably with high sides, melt butter over medium-high heat; add mushrooms, onions and garlic; cook, stirring occasionally, until mushrooms have browned and onions are tender, about 4-5 minutes. Transfer to a small bowl.
While mushrooms are cooking, whisk together beef broth/stock, Worcestershire sauce and flour. Pour mixture into the hot and empty skillet; simmer 2-3 minutes, just until sauce begins to thicken. Place the sour cream in a small bowl or large glass measuring cup; ladle 1/2 c. of hot broth into the sour cream; whisk until smooth. Pour the sour cream mixture into the hot pan of sauce; whisk until smooth. Add the meatballs and cooked vegetables into the sauce; stir to combine. Add the cooked fettuccine to the sauce; toss with tongs to combine and coat all the noodles.
6 servings, 40 one inch meatballs.