3.01.2007

Stroganoff Meatballs

I tried a new recipe tonight for Stroganoff Meatballs. Many times a stroganoff recipe calls for thin strips of beef. Even though it is a quick method to make stroganoff, it isn't my favorite. I like meatballs. I served the stroganoff over Kluski noodles; a thin egg noodle which are a favorite from my childhood.  They are great in tomato soup. Only 2 family members were around for the Stroganoff Meatballs tonight. One loved it and had 2 servings - that would be me. The other member liked it, and had 1 serving with 2 bowls of  noodles.

Stroganoff Meatballs with Kluski Noodles

serves 5

for meatballs --
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 cup plain bread crumbs
4 eggs
6 stalks of celery pureed in food processor, squeeze out excess liquid
1 medium onion chopped in food processor
3 cloves garlic, chopped
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper

for sauce --
3 tablespoons butter
1 medium onion, chopped
2 cloves garlic, chopped
2 cups sliced button mushrooms
2 cups beef broth
1/4 cup red wine
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoon flour
2 tablespoon water
1/4 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley

12 ounces Kluski noodles or other egg noodle, cooked and drained


Preheat oven to 375 degrees.

For meatballs, gently combine all ingredients in large bowl. Form into 1 1/2-inch meatballs and bake for about 30 - 40 minutes. Remove from oven and cover to keep warm.

For sauce, melt butter in large saucepan over medium high heat.  Add onion, garlic and mushrooms and saute for about 5 - 8 minutes or until softened.  Mix in broth, wine, mustard, and lemon juice and bring to a boil. Reduce heat and simmer for about 3 - 4 minutes. Mix together the flour and water in a small bowl. Gradually add mixture to the saucepan while stirring constantly. Cook for 3 - 4 minutes or until the sauce slightly thickened. Stir in yogurt and salt and pepper. Taste for correct seasonings. Add in meatballs and gently heat until warmed through. Serve over noodles and top with chopped parsley.

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