Meatball Stroganoff

I love a good Stroganoff made either with beef, chicken or with meatballs, as presented here.  I think cream sherry (or a pale dry sherry) adds a great distinctive flavor, but you could substitute wine or chicken broth to your preference. This is real comfort food.

Meatballs:

1 lb ground beef

1 lb ground pork (or bulk Italian sausage)

1/4 cup panko crumbs

1/3 cup ricotta cheese

1 egg slightly beaten

1/4 cup shredded Parmesan cheese 

1/2 lb frozen chopped spinach, thawed

Meatball Seasonings:

1 Tbsp fresh rosemary, minced

2 tsp fresh thyme, minced 

1 Tbsp fresh oregano. minced

2 cloves garlic, minced through a press 

1/2 tsp crushed red pepper flakes, or to taste

1/2 tsp salt

freshly ground black pepper

1 large onion, sliced

2 red bell peppers

1 lb button mushrooms, thickly sliced

4 cloves garlic, minced

1/2 tsp crushed red pepper, or to taste

1/4 tsp ground cumin

1 Tbsp paprika

1/2 cup cream sherry

1 cup heavy cream

1/2 cup sour cream

1 Tbsp Worcestershire sauce

Drain the spinach and squeeze out as much water as you can with your hands. Wrap spinach in a tea towel and squeeze the rest out.

Add all meatball and seasoning ingredients into a large mixing bowl. Using your hands, mix together well. Form into golf ball-sized meatballs, on average 1.5 oz each. You should have about 24 meatballs.

Sauté meatballs in a dash of olive oil in a large skillet, flipping often to brown evenly. 

While the meatballs are browning, sauté the onions, peppers and mushrooms until the veggies begin to brown and the mushrooms release what water they will. When the veggies have browned nicely, add the garlic, crushed red pepper, paprika and cumin, and cook another 2-3 minutes.  

Add the sherry and bring to a gentle boil. Stir in the cream, sour cream and Worcestershire and then fold in the meatballs to gently reheat. Season with salt and pepper to taste.

Serve over pasta or rice. Serves 4-6.