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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Really delicious, economical and freezes well. From Sara Moulton. Ingredients:
1 lb ground beef |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 teaspoon kosher salt |
1 teaspoon pepper |
1/2 cup fresh breadcrumb |
2 large egg yolks |
2 tablespoons extra virgin olive oil |
1/2 lb white mushroom, sliced |
1/2 cup dry sherry |
2 cups chicken stock |
2 tablespoons unsalted butter |
2 tablespoons flour |
2 tablespoons fresh dill, chopped |
1/2 cup sour cream |
Directions:
1. Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning often, until well browned. Drain on paper towels.
3. Pour off excess fat in pan, leaving about 3 Tablespoons. Add remaining onion and cook until softened, about 5 minutes. Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
4. Add sherry and increase heat to high. Boil until almost all liquid has evaporated.
5. Add chicken stock and bring to a boil.
6. Rub butter with flour in small bowl until it makes a smooth paste. Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
7. Add the meatballs. Stir in sour cream and dill. Season to taste with salt and pepper. Cook until meatballs are just heated through.
8. Serve over egg noodles or rice.
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