Meatballs are browned and added to a creamy sherry infused mushroom sauce that is studded with fresh dill.
- 1 pound ground chuck meat
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup fresh bread crumbs
- 2 large egg yolks
- 2 tablespoons extra virgin olive oil
- 1/2 pound cultivated white mushrooms, thinly sliced
- 1/2 cup dry sherry
- 2 cups chicken stock, preferably homemade
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
- 1/2 cup sour cream
- Combine the chuck, half the chopped onion, the garlic, 1 teaspoon of salt, 1 teaspoon of pepper, the bread crumbs, egg yolks, and 1/2 cup of water in a large bowl. Mix well and form meatballs that measure about 1 inch in diameter.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning, until well browned, about 5 minutes. Don’t crowd the pan; work in batches if necessary. Transfer to paper towels to drain.
- Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan, and add the remaining onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, raise the heat to high, and boil until almost all the liquid has evaporated. Pour in the stock and bring to a boil.
- Mix the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-size pieces and add little by little to the boiling sauce, whisking constantly for 3 minutes. Add the meatballs, stir in the dill and sour cream, season with salt and pepper, and cook over low heat until the meatballs are just heated through. Serve hot.
Recipe by Sara Moulton’s Mother, via Mom’s Secret Recipe File – Chris Styler
- Serving Size: 4-6