Every year I make these stroganoff meatballs for our Christmas party, and I have to make two full trays for my large chaffing dish cause they disappear so darn fast. My baby brother tells me his eyes roll back in his head with delight every time he savors the sauce (he can be a teensy bit dramatic…) and he begged me to post this recipe this week so he could recreate it at home. You got it bro. Here we go.
Crowd Pleasin’ Stroganoff Meatballs
For meatballs, you’ll need: 1 ½ lbs ground chuck; 1 tsp garlic salt; 2 tbsp worcestershire sauce; 1 cup bread crumbs; 1 egg; 3 tbsp ketchup. Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well. Drain and set aside.
And now for the amazing stroganoff sauce:
1 medium yellow onion, diced
16 oz. white mushrooms. diced
2 tbsp extra virgin olive oil
2/3 cup dry sherry
5 cups chicken broth (or beef broth, but chicken tastes lighter)
1 tbsp worcestershire sauce
½ cup of butter
5 tbsp flour
3 tbsp fresh dill
10 oz. sour cream
Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat. Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently.
Now to introduce my four key ingredients for amazing stroganoff sauce ~ you need these.
To your onion/mushroom mixture, add dry sherry and bring to a low boil. Your kitchen will start to smell really good at this point … Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil.
Meanwhile, combine softened butter and flour into a beurre manié (fancy French term for flour/butter mixture) and mix well until it forms a paste.
The beurre manié is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken. Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.
If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great! Add meatballs to pot and simmer on low for 20 – 30 minutes. Makes about 40 meatballs.
Garnish with more fresh dill, and serve with toothpicks at a party, or over pasta, or you can drink the sauce with a straw…not that we’d ever do that sort of thing, right?
Handy printable recipe here.