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Alright, don’t linger, let’s plan this meatball stroganoff formula with 25 materials which are definitely easy to find, and we have to process them at the very least through 8 actions. You should invest a while on this, so the resulting food could be perfect.

Composition for Meatball Stroganoff:

1. Get 1 FOR MEATBALLS
2. You need 1 1/2 lb ground meatloaf mix, which is a, mix of ground beef, pork and veal
3. You need 2 tbsp of fine minced onion
4. Require 2 clove of minced garlic
5. Require 4 oz for grated mixed cheese, I used parmesan, romano and asiago
6. Take 1/4 cup of fresh bread crumbs
7. You need 3 tbsp - heavy cream
8. Require 8 oz - whole milk ricotta cheese
9. Prepare 1 large for beaten egg
10. Require 1/4 tsp - dryed thyme
11. Take 1/2 tsp black pepper
12. Get 1/4 tsp of salt
13. Need 1 tsp hot sauce, such as franks brand
14. Require 1 FOR SAUCE
15. Make ready 12 oz for button mushrooms, sliced
16. Make ready 4 of shallots, chopped
17. Prepare 2 cup for beef broth
18. Need 1/2 tsp for Worcestershire sauce
19. Prepare 2 tbsp - brandy, optinal but adds alot of flavor
20. You need 1/2 tsp of black pepper
21. You need 1 tsp for hot sauce such as franks brand
22. Get 1 cup sour cream
23. Make ready 2 tbsp - chopped parsley
24. Provide 2 tbsp - soft butter mixed with 2 tablespoons flour to blend well.
25. Give 8 oz - bow tie pasta, or your favorite pasta cooked and drained

Meatball Stroganoff making process:

1. MAKE MEATBALLS
2. In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside
3. Combine remaining meatball ingredients add soaked bread and any liquid if remaining. mix well, mixture will be quite soft. Cover and refrigerate at least 2 hours or up to a day in advance. This makes for easier meatball forming.
4. Spray a baking sheet with non stick cooking spray. Preheat oven to 375
5. Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other. Bake for 30 minutes
6. MAKE SAUCE
7. In very large skillet or dutch oven film bottom with olive oil, add mushrooms, shallots and garlic, cover and cook on medium until, ushrooms give off their liquid, uncover and cook a few minutes until light golden. Add brandy off heat, return to heat and carefully reduce until almost all gone. Add beef broth, Worcestershire sauce, pepper and hot sauce, bring to a boil, add cooked meatballs, cover lower heat to low and simmer 10 minutes, add sour cream, mix well, add parsley, simmer on low 5 minutes. At this point if you want the sauce thicker add pea size bits of butter/flour mixture adding only enough to get to desired thickness.
8. Serve over bow tie pasta. Great with a green salad.

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