The oven makes quick work of browning these beef meatballs.
In the October issue, Everyday Food has a really fun feature called On Top of Spaghetti, with meatball versions of classic dishes like chicken Parmesan and shrimp scampi. Today Sarah is going to show you one of her favorites, Beef Stroganoff Meatballs. They have the same delicious flavors as classic Stroganoff — beef, mushrooms, sour cream, and fresh dill — but in a meatball form.
Sarah’s Tip of the Day:
One of the things I like best about this recipe is that you don’t need to brown the meatballs in batches in a skillet. All that work’s done on a sheet pan in your oven. Check out the video, and I’ll show you the easiest way to assemble the meatballs and how to keep them as tender as they can be. I’ll also tell you the trick for incorporating the sour cream so it doesn’t break. Mmm, I can’t wait to eat this!
Beef Stroganoff with Meatballs
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: Serves 4
Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots, diced small
1 pound ground beef chuck (80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill, divided
Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.
Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.