These are the meatballs that started it all. On a whim, in a post I wrote to publicize Shauna’s (at the time) most recent cookbook, I mentioned off-hand the idea of roasting the mushrooms in the Russian classic beef stroganoff – a savory stew of long-cooked beef with onions and mushrooms, often draped over egg noodles or mashed potatoes.
Somehow, as it simmered in my head, the concept of roasted mushrooms, well, mushroomed, and turned instead into adapting the whole dish into a meatball. Onions and mushrooms, sautéed down in butter until tender and moist, studding a beef meatball floating in a beefy wine sauce, finished with a generous dollop of sour cream. It sounded exactly right, and though a few ingredients added themselves to the mix – thyme in the meatballs, a bay leaf in the sauce and a sprinkling of fresh herbs of the top – they stayed in basically the same form as the year stretched on. From there, in fact, they launched the whole meatball project: if beef stroganoff could be remade in meatball form, why couldn’t other classic dishes? And if I could come up with enough of those, I was set with a project for the year. It became a plan.
As ideas came thick and fast, and the seasons grew warmer, stroganoff was put off month after month. Finally, in a rare cool weekend, I was able to return to the idea and let me tell you, it was a worthy origin story. My sauce broke, but yours won’t, because you will start with your sour cream at room temperature and add it slooooowly with the heat off, won’t you? And your meatballs will be tender and moist, after simmering but not boiling in the rich, slightly thickened sauce. And though you can certainly serve these as we did, piled atop pan-toasted gnocchi, a pillow of sour cream mashed potatoes or a bowl of egg noodles would be equally welcome.
Beef Stroganoff Meatballs
Makes 24-28 tablespoon sized meatballs
45-60 minutes, very approximately
4 tablespoons olive oil, divided
2 tablespoons butter
½ cup minced white onions
1 cup minced mushrooms (I like crimini)
¼ teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1 pound ground beef, preferably 85% lean / 15% fat (any leaner and the meatballs run the risk of being dry)
1 teaspoon salt
2 tablespoons dijon mustard
1 cup red wine
2 cups low-sodium beef broth
1 bay leaf
¾ cup full-fat sour cream, at room temperature
1-2 tablespoons each minced dill and parsley, to garnish
pan-fried gnocchi, egg noodles, or mashed potatoes, to serve
- In a large skillet, heat 2 tablespoons of the olive oil with the butter over medium-low heat. Add the onions and stir once, then let cook gently while you prepare the mushrooms.
- Add mushrooms, ¼ teaspoon pepper, and the thyme to the gently cooking onions and raise the heat to medium, then cook, stirring frequently, until tender and lightly browned – around 5-8 minutes. Let cool.
- In a medium glass bowl, combine ground beef, salt, mustard, egg, and the cooled mushrooms and onions. Use your fingertips (preferable) or a spatula to lightly bring everything together; we are aiming for a mixture in which the aromatics and seasonings are evenly distributed.
- In the same skillet you used for the onions and mushrooms, heat a few drops of olive oil over medium heat. When it is shimmering, add a teaspoon-sized patty of the meat mixture and cook on both sides until done. Taste for seasoning and adjust for the rest of the mixture, if needed.
- Using moistened hands, roll tablespoons of the meat mixture into tight but tender spheres, setting each on a plate until all are rolled. In the same large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the meatballs in a single layer, not touching each other (this will probably take at least two batches). Cook until browned on all sides (2-3 minutes per side), then set aside on a clean plate. Repeat until all meatballs are browned.
- When all meatballs are browned and set aside, add the red wine all at once and use a wooden spoon or spatula to loosen the browned bits from the bottom. This is called fond, and it contains a lot of flavor. Add the beef broth and the bay leaf, and bring to a boil, then reduce the heat and let the broth and wine mixture simmer for 10 minutes.
- Carefully add the browned meatballs back into the liquid and return to a simmer, letting the meatballs roll in their broth and wine bath for 10 minutes. At this point, it would be wise to get the starch component ready as well.
- When the meatballs are cooked through, dish them out with a slotted spoon to a temporary storage plate. Turn off the heat and slowly whisk in the sour cream ¼ cup at a time. Don’t add it all right away, and by all means don’t add it straight out of the refrigerator – this will cause it to turn grainy and look curdled (though it will still taste okay). Slow incorporation is key.
- Once sour cream is fully incorporated, return skillet to low heat, add the meatballs back in once more, and cook just until sauce and meatballs are warmed through.
- To serve, pile meatballs with a healthy helping of sauce atop pan-fried gnocchi, mashed potatoes, or egg noodles, and garnish with a sprinkle of fresh dill and parsley.