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1
For meatballs: Combine all ingredients in a bowl, form 1 round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through.
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2
You could also cook meatballs in a skillet in olive oil as well.
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3
Drain and set aside.
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4
For stroganoff sauce: Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat.
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5
Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently.
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6
To your onion/mushroom mixture, add dry sherry and bring to a low boil.
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Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone.
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8
Add broth and worcestershire sauce and again bring to a low boil.
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9
Meanwhile, combine softened butter and flour into a beurre manie (fancy French term for flour/butter medley) and mix well until it forms a paste.
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10
The beurre manie is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and youll see your sauce start to thicken.
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11
Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth.
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12
If you cant find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great.
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13
Add meatballs to pot and simmer on low for 20 - 30 minutes.
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14
Serve alone with toothpicks or over pasta.
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Garnish with more fresh dill.
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16
Makes approximately 40 meatballs.
