You really don’t realize how much time you have until you don’t have the time. Yes, you read that right. I always complain about lack of time. No time to start (or finish) my projects, no time for spring cleaning the house, no time to continue writing, not enough time for photography, barely time to blog, no time to give all my social media the attention it requires, etc.
Then my husband injures his back and for the past two weeks that he’s been out of commission, I found time not only to take care of him but of the things he usually takes care of (like yard work) and without compromising my schedule. So, there’s always time. I found time to update this Meatballs Stroganoff recipe from the archives. It is one of my earliest recipes and it needed a facelift. Hopefully, I’ll find time for the other updates as well. What would you do with your extra time?
1 pound ground Pork
1 large chopped Onion, divided
1 small Garlic clove, minced
4 cups sliced Mushrooms
1 tablespoon Hot Sauce
3 tablespoons chopped Dill, divided
1 tablespoon chopped fresh Parsley
4 tablespoons Butter
¾ cup Breadcrumbs
¼ Buttermilk (you can substitute with sour cream)
¼ cup White Wine
½ cup Heavy Cream
2 cups Water
1 beef Bouillon cube (or 1 tablespoon Vegeta)
2 tablespoons all-purpose Flour
Salt and freshly ground black Pepper to taste
Preheat oven to 375 F degrees.
- 1 pound ground Pork
- 1 large chopped Onion divided
- 1 small Garlic clove minced
- 4 cups sliced Mushrooms white or Crimini
- 1 tablespoon Hot Sauce
- 3 tablespoons chopped Dill divided
- 1 tablespoon chopped fresh Parsley
- 2 Eggs
- 4 tablespoons Butter
- ¾ cup Breadcrumbs
- ¼ Buttermilk you can substitute with sour cream
- ¼ cup White Wine
- ½ cup Heavy Cream
- 2 cups Water
- 1 beef Bouillon cube
- 2 tablespoons all-purpose Flour
- Salt and freshly ground black Pepper to taste
Preheat oven to 375 F degrees.
Chop the onion and dill if you’re using fresh (recommended). In a big bowl add the ground pork, garlic, half the chopped onion and half the dill. Add eggs, breadcrumbs, buttermilk, hot sauce and salt and pepper. Mix well and shape into meatballs. The size is up to you.
Fry the meatballs, but don't cook them completely through, about 3 min per side.
Transfer them to a parchment paper-lined cookie tray. Place them in the oven and bake for about 20-30 minutes, depending on their size.
In the meantime start the sauce. First slice up the mushrooms. Mushrooms contain potassium and phosphorous and can lower estrogen levels which might reduce breast cancer susceptibility! Melt butter in a saucepan.
Add remaining onions and sauté for a couple of minutes. Add the mushrooms and sauté for 10 minutes.
Sprinkle with flour and stir. Add broth, cream, wine, salt and pepper. Cook for 10 minutes until sauce thickens. Remove the meatballs from the oven and add to the mushroom sauce. Add remaining dill and parsley to the sauce, stir, cover, and simmer for a couple more minutes.
Serve with rice. I can barely contain myself from licking the plate 🙂
Looking forward to connecting with you soon.
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