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Mighty Meat Balls

Mighty Meat Balls

Tuesday, 4 November 2014 13:34:57 Europe/London


  • 700g lean mince beef
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 1 onion, halved, thinly sliced
  • 4 garlic cloves, crushed
  • 3 teaspoons ground paprika
  • 200g button mushrooms, halved
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 1/3 Cup White wine
  • ½ cup beef stock
  • ¾ cup sour cream
  • ¼ cup flat leaf parsley, roughly chopped
  • Salt and ground black pepper to taste



  1. Roll tablespoons of mince into balls, sprinkle flour onto a plate and season with salt and pepper to your taste. Roll meat balls in the flour until covered, shake off excess.
  2. Heat one tablespoon of oil in a large non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned.
  3. Add the remaining tablespoon of oil to the pan and sear it over a medium heat, add the onion and cook, stirring for 2 minutes or until the onion has softened. Add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender
  4. Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan simmer contents of the pan uncovered for 5 minutes, or until the meatballs are cooked through.
  5. Stir in the sour cream and parsley, season with salt and pepper and spoon the meatball stroganoff over the pasta
  6. Serve with warm crispy rolls and a salad
Posted in Foodie News By

george hixson

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