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Stroganoff Meatballs Recipe

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    Source: www.appetizer.recipes.ubr.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB2, B9, C, P
    MineralsCopper, Natrium, Silicon, Calcium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1/3 lb. Mushrooms; stems removed, caps quartered

    2. 1/3 lb. Yellow onion; cut 2" chunks

    3. 1 1/2 lb. Ground chuck

    4. 2 1/2 t

    5. Sweet paprika

    6. Worcestershire sauce 1/2

    7. t

    8. Dry mustard

    9. 2 t

    10. Kosher salt

    11. Fresh ground pepper; to tast

    12. Sour cream

    13. 1 c

    14. Chicken broth

    15. 1 T

    16. Cornstarch; dissolved in 2 T cold water

    17. Kosher salt; to taste

    18. Black pepper; to taste 1/4

    19. c

    20. Fresh dill sprigs; packed, chopped

    Instructions Jump to Ingredients ↑

    1. Place mushrooms and onions in food processor and pulse until coarsely chopped.

    2. Scrape into a medium bowl and sir in beef and seasonings.

    3. Shape into teaspoon-sized meatballs.

    4. Arrange half the meatballs in a 11 x 8 x2" dish, leaving a small space between each.

    5. Cover tightly with plastic wrap.

    6. Cook at 100% in micro for 2 minutes 30 seconds.

    7. Prick plastic to release steam.

    8. Uncover and transfer to a plate, reserving liquid.

    9. Repeat with remaining meatballs.

    10. Combine sauce ingredients except dill in a 4 cup glass measure.

    11. Add reserved cooking liquid.

    12. Cook, uncovered for 4 minutes, 30 seconds, stirring twice.

    13. Remove from oven and stir in dill.

    14. Adjust seasoning, pour over meatballs and serve warm.

    15. Serve in chafing dish.

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