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These bad boys are like silk...tender and tasty...oh yeah, and rich...


  • Meatballs
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup shallots, diced 1/8"(not minced)
  • 1/2 cup good red wine (Merlot, Cabernet, Syrah, etc...don't cook with it if you wont drink it!)
  • 1 lb. lean ground beef (or turkey, chicken, veal or a combination of any or it up!)
  • 1 large egg, beaten
  • 1/2 cup sour cream
  • 1/2 cup corn bread crumbs
  • 1/2 cup dry grated Parmesan cheese (not shredded)
  • 4 Tbsp. corn starch
  • Kosher salt and fresh ground black pepper to taste
  • Sauce
  • 4 Tbsp. extra virgin olive oil
  • 1 lb. Crimini mushrooms, sliced
  • 1/2 medium sweet onion, diced coarsely
  • 1 cup good red wine (same as above...and I say it again...don't cook with it if you wont drink it!)
  • 1 qt beef broth (make it or buy's OK)
  • 4-6 Tbsp. corn starch
  • 2 cups sour cream


  • Heat 3 Tbsp. of olive oil in a 12" sauté pan over medium high heat until it just starts to smoke.
  • Add the shallots and saute until slightly carmelized.
  • Add 1/2 cup wine and turn down the heat to medium and cook until the liquid is almost gone.
  • Allow to cool.
  • While the shallots are cooling, place the meat, egg, bread crumbs, cheese, 4 Tbsp. of cornstarch and 1/2 cup sour cream into a large bowl and mix well (your hands work best for this, and it's more fun than a spoon).
  • When the shallots are cool, add it to the bowl with everything else and mix well (your hands still work best for this, and it's still more fun than a spoon).
  • Place the entire concoction into the refrigerator and let it get cold.
  • When the meat is cold, take small pieces of the mixture into the palm of your hand and roll them into 1" balls.
  • Heat the rest of the oil in a 6 qt. sauce pot and brown the meatballs, on at least two sides, ten at a time, remove from the oil.
  • Sauce
  • In the same sauce pot, sauté the onion and mushrooms until done (they should be slightly browned).
  • Add 1 cup red wine and bring to a boil.
  • Add the beef broth and bring to a boil again.
  • Add the meatballs to the broth and reduce heat to a simmer and cook covered for 20 minutes.
  • After 20 minutes remove the meatballs from the broth.
  • Mix the cornstarch in just enough cold water to dissolve.
  • Bring the broth back to a boil and add the cornstarch/water mixture slowly, stirring constantly, until thickened.
  • Add the sour cream and mix until blended evenly.
  • Add the meatballs back into the sauce and simmer for another 20 minutes.
  • Serve with rice or egg noodles, a crusty bread and the rest of the red wine...(see, that is why you don't cook with it if you wont drink it...)

Categories: Main Dish 
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