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Creamy Mushroom Meatball Stroganoff

By Georgia Johnson

Ingredients 

For the meatballs:

  • 1 pound lean ground beef or ground turkey
  • 1 large egg
  • 1/4 cup fat-free milk
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons minced onions, dry (recommended) or fresh
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice

For the mushroom sauce:

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

For serving:

  • 1 lb. wide egg noodles
  • 2 Tablespoons chopped fresh parsley

Instructions

For the meatballs:

  • Preheat oven to 350 degrees F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. 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. Bake 20 to 25 minutes, or until cooked through.

For the mushroom sauce:

  • Set a large skillet to medium-high heat; add butter. Once melted, add shallot and sauté until lightly golden, 2-3 minutes. Add mushrooms and stir until softened, about 5 minutes. Stir in flour until well blended. Pour in wine and broth. Cook until reduced by half, about 4 minutes.
  • 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:

  • 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.
  • Add pasta to skillet with meatballs, tossing to combine. Warm briefly over low heat to blend flavors. Garnish with chopped parsley and serve immediately.
  • Enjoy!