- 4
Ingredients
- 1 pound ground meat
- 1 Med onion
- 2 Cloves of minced garlic
- Kosher Salt
- Fresh ground pepper
- 1/2 C fresh bread crumbs
- 1 large egg yolks
- 2 T EVOO
- 1/2 pound mushrooms
- 1/2 C dry sherry
- 2 C chicken stock
- 2 T unsalted butter
- 2 T Flour
- 2 T chopped fresh dill
- 1/2 C sour cream
Preparation
Step 1
1) Combine the meat half of the chopped onion, garlic, 1 t. of salt, 1 t. pepper, bread crumbs, egg yolks, and 1/2 C water in a large bowl. Mix well and form meatballs about 1 inch in diameter.
2) Heat oil in large skillet add meatballs and brown. Transfer to paper towels to drain.
3) Leaving about 3 T of oil in the skillet, add remaining onion. Cook until softened, about 5 minutes. Add the mushrooms cook until the liquid they give off has evaporated, 7 - 10 minutes. Pour in the sherry, raise the heat to high, boil until almost all the liquid has evaporated. Pour in the stock and bring to a boil.
4) Mix the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea sized pieces and add little by little into the sauce, whisking consistently for about 3 minutes. Add the meatballs, stir in the dill and sour cream, season with salt and pepper, cook over low heat until the meatballs are heated through. Serve hot.