Meatballs Stroganoff

When I think about a relatively easy-to-make dinner, I often think meatballs.  All the ingredients go into one bowl, formed with a little scoop, baked in the oven and finished in a sauce on the stove.  I barely even get my hands dirty.  But now comes the question of what kind of sauce.  Basic tomato sauce with spaghetti is always good but I like to mix it up and try different ideas.

I was kind of thinking about stroganoff but definitely not thinking about a slow cooked dish that would keep my oven on for three hours when it's still 80 degrees outside.  So, I combined the two. My recipe is much lighter than the typical buttered and heavy creamed version you'll find in cookbooks.  And the meatballs, it turned out, were a perfect match for the flavorful sauce.  Served over some of Brian's favorite egg noodles, a great new dinner idea was born.  Enjoy!




Ingredients

Meatballs:
1 lb. Lean ground beef
1 Onion, peeled and diced
4 Cloves garlic, peeled and minced
1 Egg
1/4 Cup milk
1/4 Cup Panko breadcrumbs
1/4 Cup chopped parsley
Salt & pepper to taste

Sauce:
1 Tablespoon olive oil
1 Onion, peeled and diced
4 Cloves garlic, minced
1 lb. White button mushrooms, sliced
1/4 Cup all-purpose flour
1 1/2 Cups beef stock (homemade or store bought)
1 1/2 Cups chicken stock (homemade or store bought)
1 Cup red wine
1/2 Cup low-fat milk
1/2 Cup low-fat sour cream
1 Teaspoon mustard
Handful of fresh parsley
Salt & pepper to taste

Combine all the meatball ingredients in a large bowl.  Form the balls using your hands or a 1 oz. scoop and place them on a baking sheet lined with parchment paper.  Place in a 350 degree oven and bake for 45 minutes.

While the meatballs are baking, add the olive oil to a large pot along with the onion and garlic.  Saute on low heat for a few minutes until the onions have softened.  Add the mushrooms and saute for about 20 minutes or until the mushrooms are deeply colored.  Lower the heat, sprinkle in the flour and cook, stirring often, for about one minute.  Stir in the stock and wine and season to taste.  When the meatballs are ready, add them to the pot, cover and simmer on a low heat for one hour.  When done, stir in the milk, mustard and sour cream and finish with the fresh parsley. Makes approximately 4 servings.