Meatball Stroganoff | Dorothy Lane Market

Meatball Stroganoff

PREP TIME 25 mins
COOK TIME 45 mins
SERVINGS 5
Chef Carrie Walters
  • POSTED Jan 23rd, 2025
  • BY Chef Carrie Walters

This recipe walks you through creating savory meatballs at home. To quicken meal prep, visit the Meat department for a pound of DLM Storemade Meatballs and start the recipe at the second step.

INGREDIENTS

Homemade Meatballs

  • 1 lb DLM Natural Beef Ground Chuck
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ½ cup fresh bread crumbs
  • 2 large egg yolks
  • ½ cup water

Stroganoff

  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 8 oz mushrooms, sliced
  • ½ cup dry sherry
  • 2 cups chicken stock or broth
  • 2 Tbsp butter, softened
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chopped fresh dill
  • ½ cup sour cream
  • DLM Egg Noodles

INSTRUCTIONS

1
Combine the ground chuck, half of the chopped onion, garlic, salt, pepper, bread crumbs, egg yolks, and 1/2 cup water in a large bowl. Mix well and form 1-inch meatballs.
2
Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and cook for about 5 minutes or until well browned, occasionally shaking and turning. Don’t crowd the pan; work in batches if necessary. Transfer to paper towels to drain.
3
Pour off excess fat from the pan, leaving about 3 tablespoons. Add the remaining onion (or half an onion if using DLM Storemade Meatballs) and cook until softened. Add the mushrooms and sauté until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated. Pour in the stock and return to a boil.
4
In a small bowl, rub the butter and the flour until it forms a smooth paste. Add a ladle full of the boiling liquid and whisk until smooth. Add another ladle of hot stock and whisk again. Pour back into the sauté pan and whisk with rest of sauce until smooth and thickened. Add the meatballs, stir in the dill and sour cream, season again to taste with salt and pepper, and cook over low heat until the meatballs are just heated through.
5
Prepare DLM Egg Noodles to al dente and serve with meatballs and sauce.

IN THIS RECIPE

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Meatball Stroganoff

Dorothy Lane Market
PREP TIME 25 mins
COOK TIME 45 mins
SERVINGS 5

INGREDIENTS

Homemade Meatballs

  • 1 lb DLM Natural Beef Ground Chuck
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ½ cup fresh bread crumbs
  • 2 large egg yolks
  • ½ cup water

Stroganoff

  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 8 oz mushrooms, sliced
  • ½ cup dry sherry
  • 2 cups chicken stock or broth
  • 2 Tbsp butter, softened
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chopped fresh dill
  • ½ cup sour cream
  • DLM Egg Noodles

INSTRUCTIONS

1
Combine the ground chuck, half of the chopped onion, garlic, salt, pepper, bread crumbs, egg yolks, and 1/2 cup water in a large bowl. Mix well and form 1-inch meatballs.
2
Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and cook for about 5 minutes or until well browned, occasionally shaking and turning. Don’t crowd the pan; work in batches if necessary. Transfer to paper towels to drain.
3
Pour off excess fat from the pan, leaving about 3 tablespoons. Add the remaining onion (or half an onion if using DLM Storemade Meatballs) and cook until softened. Add the mushrooms and sauté until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated. Pour in the stock and return to a boil.
4
In a small bowl, rub the butter and the flour until it forms a smooth paste. Add a ladle full of the boiling liquid and whisk until smooth. Add another ladle of hot stock and whisk again. Pour back into the sauté pan and whisk with rest of sauce until smooth and thickened. Add the meatballs, stir in the dill and sour cream, season again to taste with salt and pepper, and cook over low heat until the meatballs are just heated through.
5
Prepare DLM Egg Noodles to al dente and serve with meatballs and sauce.

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