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Creamy Mushroom Meatball Stroganoff

Recipe Courtesy of Georgia Johnson of The Comfort of Cooking
Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour

Ingredients

For the meatballs:

  • 1 lb. lean ground beef or ground turkey
  • 1 large egg
  • ¼ cup fat-free milk
  • ⅓ cup fine dry breadcrumbs
  • 2 tsp. onions, dry (recommended) or fresh, minced
  • 1 tsp. kosher salt
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper, freshly ground
  • ¼ tsp. allspice, freshly ground

 

For the mushroom sauce:

  • ½ cup (1 stick) unsalted butter
  • 1 large shallot, finely chopped
  • 16 oz. whole mushrooms, fresh, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 1 cup Holland House® White Cooking Wine
  • 1 cup chicken or vegetable broth
  • ½ cup sour cream
  • salt and pepper, freshly ground, to taste

 

For serving:

  • 1 lb. wide egg noodles
  • 2 Tbsp. parsley, freshly chopped
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Directions

For the meatballs:

  1. Preheat oven to 350°F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.
  2. In a large bowl, combine all ingredients and mix well with your hands. Shape into about 30 (1-inch) meatballs. Arrange meatballs on baking sheet.
  3. Bake 20 to 25 minutes, or until cooked through.

For the mushroom sauce:

  1. Set a large skillet to medium-high heat; add butter. Once melted, add shallot and sauté until lightly golden, 2-3 minutes.
  2. Add mushrooms and stir until softened, about 5 minutes.
  3. Stir in flour until well blended. Pour in Holland House® White Cooking Wine and broth. Cook until reduced by half, about 4 minutes.
  4. Reduce heat to medium-low. Add cooked meatballs to mushroom broth and stir until heated through. Remove from heat and stir in sour cream. Season with salt and pepper.

For serving:

  1. Meanwhile, bring a medium pot of water to a boil. Add pasta and cook al dente, according to package instructions, usually 7-8 minutes. Drain.
  2. Add pasta to skillet with meatballs, tossing to combine. Warm briefly over low heat to blend flavors. Garnish with chopped parsley and serve immediately.

Bold Boost #32: Adding ½ cup of Holland House® Sherry Cooking Wine to any stew gives this cold-weather comfort fave a dry, nutty and slightly sweet flavor.

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