Lunch / Dinner
Walnut Meatball Stroganoff
We bet this Walnut Meatball Stroganoff is a new one for you. The earthy nuts lend bulk to and help bind the meatballs, while adding luxuriousness to the sauce. Who’d have thought this popular Russian comfort food could be so weeknight-friendly?! And, if you make the meatballs ahead, you can get this dish on the table even faster than if you were to dial for dinner.
Preheat oven to 400°. Coat a baking sheet with nonstick spray.
Combine onion mixture, sirloin, ½ cup walnuts, bread crumbs, minced parsley, ½ tsp. paprika, ½ tsp. salt, ½ tsp. black pepper; stir in egg.
Form sirloin mixture into 1-inch meatballs using a #40 scoop (1½ Tbsp.); place on prepared baking sheet. Bake meatballs until fully cooked, about 10 minutes.
Meanwhile, sauté mushrooms in 1 Tbsp. oil in a sauté pan over medium-high heat until brown, about 5 minutes; transfer to a plate.
Add remaining 1 Tbsp. oil, 1½ cups walnuts, 1 cup onions, and ½ tsp. paprika, and cayenne; sauté until onions soften, about 5 minutes.
Deglaze pan with sherry, scraping up any brown bits; simmer until liquid is nearly evaporated. Stir in flour, then whisk in broth. Add mustard and lemon juice; simmer until thick, 8–10 minutes. Stir in mushrooms and meatballs; cook until meatballs are heated through, then season sauce with salt and black pepper.
Meanwhile, cook noodles in a pot of boiling salted water according to package directions; drain.
Combine sour cream and dill.
Serve stroganoff over noodles with a dollop of dill-sour cream and chopped parsley.
% Daily Value*
Total Fat 40g 61%
Saturated Fat 7g 35%
Cholesterol 112mg 37%
Sodium 343mg 14%
Carbs 44g 14%
*Percent Daily Values are based on a 2,000 calorie diet.