Meatball Stroganoff Fettuccine

Meatball Directions: Preheat the oven to 350 degrees. In a small bowl, combine the panko and cream. Stir to combine and let it sit for at least 5 minutes while the cream is absorbed. Crumble the meat into a large mixing bowl. Add the rest of the meatball ingredients, including the breadcrumb and cream mixture.

Stir with a spoon or mix with your hands to combine. Use a 1-inch scoop to portion the meatballs and then smooth them with slightly dampened hands. Place them on a large baking tray, they can be close together. Bake the meatballs for 18 minutes, until they are lightly browned and cooked through. Remove from the oven, transfer to a plate, and tent lightly to keep warm.

Pasta and Sauce Directions: Start a pot of water boiling on the stove while preparing the meatballs. Cook the pasta while the meatballs are in the oven. Drain and set aside. In a large skillet, melt the butter over medium high heat. Add the mushrooms, onions, and garlic. Cook them, stirring occasionally, until the mushrooms have browned and the onions are tender, about 4-5 minutes. Remove to a small bowl.

While the mushrooms are cooking, whisk together the beef broth, worcestershire, and flour. Pour the mixture into the hot and empty skillet and simmer for 2-3 minutes, just until the sauce begins to thicken. Place the sour cream in a small bowl or large glass measuring cup and ladle 1/2 cup of the hot broth into the sour cream, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Add the meatballs and the cooked vegetables into the sauce and stir to combine. Add the cooked fettuccine to the sauce and toss with tongs to combine and coat all the noodles. Enjoy!