Meatball Stroganoff

By Coppermouse

Ingredients

• 8 ounces fettuccine or linguine pasta
• One 1-ounce package dried mushrooms, such as porcini or shiitake
• 4 strips bacon, coarsely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour
• 1/2 cup beef broth
• One 12-ounce package caramelized onion refrigerated chicken meatballs
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 tablespoon chopped fresh thyme

Preparation

Step 1

Prepare the pasta according to package directions; drain.

Place the dried mushrooms in a small bowl. Pour 1 1/2 cups boiling water over the mushrooms and let stand until the mushrooms are softened, about 10 minutes; drain, coarsely chop. Reserve the mushroom soaking liquid.

Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes; transfer to a plate. Drain all but 2 tablespoons fat from the skillet. Add the onion and garlic and cook, stirring occasionally, until the onions are tender, about 8 minutes.

Stir in the flour and cook 1 minute. Add the mushrooms, reserved mushroom soaking liquid, broth, meatballs, and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken and the meatballs are heated through, about 5 minutes.

Remove from the heat; stir in the sour cream, thyme, and the reserved bacon. Serve over the fettuccine.