Meatball Stroganoff

Meatballs:

2lbs Lean Ground Beef

1 cup Italian Bread Crumbs

Salt & Pepper to taste

1/3 cup Milk

Sauce:

2 Tbsp Olive Oil

2 Tbsp Butter

1 Medium Onion, Halved & thinly sliced

3 Cloves of Garlic, Minced

2 4oz Cans of Sliced Mushrooms (or equivalent of fresh sliced mushrooms)

1 Tbsp Paprika

4 Tbsp AP Flour

2 cups Beef Broth

8oz Sour Cream

For Serving:

Egg Noodles

1. Preheat the oven to 400 degrees. Mix together all meatball ingredients until well combined. Form into 36 1" balls (I use a scoop to keep them uniform). Place on a large baking sheet lined with parchment paper. Bake for 25-30 minutes.

2. Place olive oil and butter into a large frying pan over medium heat. When butter is melted, add the onions and mushrooms. Gently cook until the onions are softened and translucent. Add garlic and paprika and cook until fragrant. Sprinkle flour over the vegetables and stir to combine.  Slowly add beef broth, stirring, until thickened. Add 1/2-1 cup of the sauce to the sour cream and stir (this warms it to keep it from splitting). Add the sour cream mixture to the sauce and stir to combine. Remove from heat.

3. To serve, place meatballs over egg noodles and pour the sauce over top.