Stroganoff Meatballs

//Stroganoff Meatballs

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This delicious recipe comes from the brand new issues of The 4 Blades MagazineThe Steaming Issue Vol II

Stroganoff is such a popular dish in many homes I thought why not try it with meatballs! This quickly became a favourite in our house and featured regularly over the last year.

This is a delicious meal perfect for the colder months ahead. Team up with some delicious hot pasta or mashed potato and steamed vegetables. However you serve it we are sure it will impress.

Photo courtesy of The 4 Blades Magazine photography team.

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Stroganoff Meatballs
Serves 4
Stroganoff is such a popular dish in many homes we thought why not try it with meatballs! This is a delicious meal perfect for the colder months ahead. Team up with some delicious hot pasta or mashed potato and steamed vegetables. However you serve it we are sure it will impress - Peta
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Total Time
40 min
Total Time
40 min
Meatballs
  1. 80g carrot, roughly chopped
  2. 60g zucchini, roughly chopped
  3. 500g beef mince
  4. 1 Tbsp onion flakes
  5. 1 tsp dried onion powder
  6. 50g breadcrumbs
Sauce
  1. 1 onion, peeled and roughly chopped
  2. 2 garlic cloves, peeled
  3. 20g oil
  4. 1 Tbsp paprika
  5. 20g tomato paste
  6. 1/2 Tbsp Worcestershire sauce, recipe in Make Your Own Subscriber Bonus
  7. 600g liquid beef stock
  8. salt and pepper
Additional
  1. 1 Tbsp cornflour
  2. 1 Tbsp hot water
  3. 1.5 Tbsp sour cream
Instructions
  1. To make the meatballs, place the carrot (80g) and zucchini (60g) into bowl and chop Speed 7 / 4 seconds. Scrape down.
  2. Add mince (500g), onion flakes (1 Tbsp), onion powder (1 tsp) and breadcrumbs (50g) and mix Speed 5 until combined.
  3. Pour mixture out onto a plate.
  4. Get two pieces of baking paper. Scrunch them under water. Smooth out and place into both the steaming attachment lower dish and the upper tray.
  5. Roll 24 small meatballs from the mince mixture and place on both layers of the steaming attachment. Place steaming attachment into the fridge whilst you prepare your sauce.
  6. Place onion (1) and garlic cloves (2) into bowl and chop Speed 7 / 4 seconds. Scrape down.
  7. Add oil (20g) and cook for 4 minutes / 100C / Speed 2.
  8. Add paprika (1 Tbsp), tomato paste (20g), Worcestershire Sauce (1/2 Tbsp), stock (600g), salt and pepper to bowl.
  9. Place steaming attachment in place. Cook for 23 minutes / Steaming Temperature / Speed 2.
  10. Remove meatballs and carefully place into an insulated server to keep warm.
  11. Meanwhile mix cornflour (1 Tbsp) and water (1 Tbsp) together. Add to hot liquid. Cook for 5 minutes / 100C / Speed 2.
  12. Add sour cream (1.5 Tbsp) and mix on Speed 3 until combined.
  13. Pour sauce over meatballs and serve over pasta, mashed potato or zoodles.
Notes
  1. This recipe is featured in The Steaming Issue Vol II of The 4 Blades Magazine. Available now through The 4 Blades App available on Google Play and the App store.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:20:09+00:00June 1st, 2016|Categories: Lunch and Dinner|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Julia July 4, 2016 at 4:01 pm - Reply

    I have made this a few times now and it is a huge hit every time! Thanks for this great recipe

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