Sorta Swedish Meatballs
CATEGORIES
INGREDIENTS
- 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 all...live 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 it...it's OK)
- 4-6 Tbsp. corn starch
- 2 cups sour cream
DIRECTIONS
- 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...)