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Spicy Meatball Stroganoff

1 lb ground chuck
34 cup canned mushroom, diced
2 garlic cloves, diced
1 small onion, diced
2 tablespoons bottled jalapenos, diced
1 tablespoon Worcestershire sauce
1 egg
12 cup breadcrumbs
2 tablespoons butter
14 cup water
1 tablespoon flour
1 chicken bouillon cube
12 cup sour cream


In large bowl, mix all meatball ingredients except butter. Shape into one-inch balls. Cook in covered skillet over medium-low heat in 2 TBSP butter for 15 minutes, turning occasionally. Remove meatballs to bowl and cover to keep warm. Mix meatball drippings with 1/4 cup water and bouillon cube. Bring to boil, reduce heat, and cook for 1-2 minutes. Add flour (sifted over pan), stir, and cook to thicken for one minute. Stir in sour cream and barely heat through before serving over meatballs.

Source: www.food.com