You can make fewer meatballs with the same amount of sauce and serve with egg noodles.
Provided by Gail Charbonneau @charbsbeach
Categories Beef
Number Of Ingredients 16
Steps:
- Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
- To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
- Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
- Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
- Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
- Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
- Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.
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