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Rachael's Meatball Stroganoff
Rachael Ray

Rachael's Meatball Stroganoff

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the meatballs:
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 pound ground veal
  • 1 pound ground chicken (½ pound each dark and white or store-bought blend)
  • ¾ cup breadcrumbs
  • ⅓ cup half-and-half or cream
  • ⅛ teaspoon freshly grated nutmeg
  • Salt and white pepper
  • 1 egg
  • 3-4 ounce mousse pate (duck and pork or chicken), optional
  • 1 tablespoon extra-virgin olive oil (EVOO)
For the gravy:
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound cremini mushrooms, wiped clean and thinly sliced
  • 2 large shallot, or 1 onion, finely chopped
  • Salt and pepper
  • 1 round tablespoon flour
  • 1 ½ teaspoons paprika or smoked sweet paprika
  • ½ cup sherry or white wine
  • 1 cup beef bone stock or chicken stock
  • 2 teaspoons Worcestershire sauce
  • ½ cup cream
  • 1 cup sour cream or crème fraiche
To serve:
  • 12-16 ounces extra-wide egg noodles
  • 2 tablespoons butter
  • ½ cup dill, parsley and chives, combined

Preparation

Heat oven to 375˚F. Heat a small skillet over medium to medium-high heat. Melt butter, add onions and garlic and saute a couple of minutes, then add ¾ cup water and let it cook out to soften the onions completely. Cool the onions. Place the meats in a bowl and combine, make a well, add breadcrumbs and moisten with half-n-half or cream. Season with nutmeg, salt and white pepper, add egg, pate and cooled onions, combine the mixture and drizzle with oil. Shape into 2-inch meatballs. Line a baking sheet with parchment paper and bake meatballs about 18 minutes to light golden and cooked through. Heat a large pot of water to boil for egg noodles.
For gravy, heat a skillet over medium-high heat with olive oil, 2 turns of the pan, add butter and melt. When it foams, add the mushrooms and brown 7-8 minutes, then add onions and soften, season with salt and pepper, stir in flour and paprika, add sherry or wine, stock and Worcestershire, thicken a bit, add cream and sour cream, then lower heat and let gravy gently bubble. Cook the egg noodles 1 minute less than directions on bag. Drain noodles and place back in hot pot and melt butter, add herbs and toss. Add a few ladles of gravy if you like. Coat meatballs in gravy and serve over noodles.

Ingredients

For the meatballs:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 pound ground veal
  • 1 pound ground chicken (½ pound each dark and white or store-bought blend)
  • ¾ cup breadcrumbs
  • ⅓ cup half-and-half or cream
  • ⅛ teaspoon freshly grated nutmeg
  • Salt and white pepper
  • 1 egg
  • 3-4 ounce mousse pate (duck and pork or chicken), optional
  • 1 tablespoon extra-virgin olive oil (EVOO)

For the gravy:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound cremini mushrooms, wiped clean and thinly sliced
  • 2 large shallot, or 1 onion, finely chopped
  • Salt and pepper
  • 1 round tablespoon flour
  • 1 ½ teaspoons paprika or smoked sweet paprika
  • ½ cup sherry or white wine
  • 1 cup beef bone stock or chicken stock
  • 2 teaspoons Worcestershire sauce
  • ½ cup cream
  • 1 cup sour cream or crème fraiche

To serve:

  • 12-16 ounces extra-wide egg noodles
  • 2 tablespoons butter
  • ½ cup dill, parsley and chives, combined

Directions

Heat oven to 375˚F.

Heat a small skillet over medium to medium-high heat. Melt butter, add onions and garlic and saute a couple of minutes, then add ¾ cup water and let it cook out to soften the onions completely. Cool the onions. Place the meats in a bowl and combine, make a well, add breadcrumbs and moisten with half-n-half or cream. Season with nutmeg, salt and white pepper, add egg, pate and cooled onions, combine the mixture and drizzle with oil. Shape into 2-inch meatballs. Line a baking sheet with parchment paper and bake meatballs about 18 minutes to light golden and cooked through.

Heat a large pot of water to boil for egg noodles.

For gravy, heat a skillet over medium-high heat with olive oil, 2 turns of the pan, add butter and melt. When it foams, add the mushrooms and brown 7-8 minutes, then add onions and soften, season with salt and pepper, stir in flour and paprika, add sherry or wine, stock and Worcestershire, thicken a bit, add cream and sour cream, then lower heat and let gravy gently bubble.

Cook the egg noodles 1 minute less than directions on bag. Drain noodles and place back in hot pot and melt butter, add herbs and toss. Add a few ladles of gravy if you like.

Coat meatballs in gravy and serve over noodles.

Tags:Beef, undoRS