Stroganoff pork meatballs
with creamy egg noodles and mushrooms, served with roasted broccoli
Ingredients
- Ground Pork
- Short Egg Noodles
- Broccoli
- Beef Broth Cube(s)
- Sour Cream
- Chives, parsley
- Worcestershire Sauce
- All-Purpose Flour
- White Medium Mushroom
- Shallot
- Spice Mix (Onion Powder,Garlic Powder,Dried Parsley,)
Necessary elements
sheet pan, pan, bowl
1. Preheat the oven to 400°F Preheat the oven to 400°F. Thinly slice the mushrooms. Chop the shallot and herbs. Cut the broccoli into pieces. Mix the flour with the sour cream.
2. Mix the ground meat with salt and pepper Mix the ground meat with salt and pepper. Make 3-4 small meatballs per person. Place the meatballs on a baking sheet covered with baking paper. Toss the broccoli with a drizzle of oil, salt and pepper. Add to the sheet pan with the meatballs. Bake in the oven for 14-16 minutes.
3. Heat a drizzle of oil and some butter in a large skillet over medium-high heat Heat a drizzle of oil and some butter in a large skillet over medium-high heat. Cook the shallot, mushrooms and spices for 3-5 minutes. Season with salt and pepper.
4. Add the broth cube, 2 Add the broth cube, 2.5| 3.5 cups water, Worcestershire sauce and noodles. Bring to a boil. Cover and cook for 6-7 minutes over medium heat until the noodles are tender. When the noodles are tender, add the flour and sour cream mixture. Mix and cook for 1-2 minutes until the sauce thickens. Adjust seasoning to taste. Add the cooked meatballs to the pan. Adjust the seasoning to taste.
5. Top the noodles with the herbs and serve with the broccoli Top the noodles with the herbs and serve with the broccoli. Bon appétit!