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Meatball Stroganoff

This freekin awesome delicious recipe is a version of the classic Beef Stroganoff recipe except, I substitited the sliced steak with our famous Italian Meatballs which include a secret ingredient that I am going to un-secretize in this blog...FREE OF CHARGE!

YES, YOU READ IT CORRECTLY, FREE OF CHARGE!

I mean, I don't think you would have paid for it anyway & I really want to tell you what the ingrediant is, because you're not going to believe how DELICIOUS this secret ingredient is going to make these already delicious meatballs so, here it is, enjoy the heck out of it!

Ingredients:

- 3 lbs of ground beef

- 3 eggs

- 2 med yellow onions finely chopped

- 1 tbsp sea salt &

- 1 tbsp ground black pepper

- 1 1/2 tbsp thyme

- 1 cup fresh chopped Italian parsley

- 3/4 cup of grated parmesan cheese

- *1 cup of gluten free bread crumbs

- 1 tbsp of ghee (or butter)

- 4 cups of sliced mushrooms

- 2 cups of sour cream

- 2 cups of beef stock

- 3 tbsp of worcestershire sauce

- 2 lbs of egg noodles

* SECRET INGREDIENT= Gluten Free Bread Crumbs which give the meatballs a moist almost velvety texture as opposed to a dryer texture when using regular bread crumbs.

Instructions:

Meatballs:

1- In a frying pan in 1 1/2 tsps of the ghee, saute 1 onion until soft & golden brown.

2- In a bowl, combine the ground beef, fried onion, eggs, 1/2 tbsp of pepper, 1/2 tbsp of sea salt, grated cheese, 1/4 cup of the parsley & the bread crumbs, hand mixing until all ingredients are blended together.

3- Roll the meat mixture into slightly larger than golf ball sized meatballs & fry in a nonstick frying pan on med heat until browned, then remove from the pan into a bowl & set aside. (Line the bottom of the bowl with a few sheets of paper towel to help drain excess grease from the meatballs).

4- In the same pan, add the remaining ghee, mushrooms, onions, thyme , S&P & saute over med heat until the mushrooms & onions are soft ( usually 5-10 mins ).

5- Once the mushrooms & onions are soft, add in the sour cream, beef stock & worcestershire sauce stirring well until the mixture begins to simmer & then add in the meatballs & cook for another 10 to 15 minutes simmering over med low heat.

6- Garnish with remaining parsley & serve over egg noodles paired with a slightly chilled glass of Smoke Eater "First Due Red" Pinotage!


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