Meatball Stroganoff

Ingredients

• 1 cup beef stock unsalted (such as Swanson)
• 0.5 teaspoon pepper black divided freshly ground
• 4 teaspoons canola oil divided
• 12 ounces cremini mushrooms sliced
• 1 teaspoon dijon mustard 
• 0.3 cup cooking wine dry white
• 6 ounces extra wide egg noodles uncooked
• 1 tablespoon flour all-purpose
• 0.3 cup flat-leaf parsley fresh divided chopped
• 2 teaspoons garlic fresh minced
• 12 ounces ground sirloin 90% lean ( )
• 3 tablespoons milk 2% reduced-fat
• 1 Dash nutmeg 
• 3 tablespoons panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon paprika 
• 0.5 teaspoon salt divided
• 0.3 cup cup heavy whipping cream sour
• 1.3 cups onion diced yellow

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450 (keep pan in oven).
2. Cook noodles according to the package directions, omitting salt and fat.
3. Drain; keep warm.
4. Heat a large skillet over medium-high heat.
5. Add 2 teaspoons oil to pan; swirl to coat.
6. Add onion to pan; saut 6 minutes or until tender.
7. Place onion in a small bowl.
8. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs.
9. Place meatballs on preheated pan coated with cooking spray.
10. Bake at 450 for 12 minutes or until done, turning after 6 minutes.
11. Return skillet to medium-high heat.
12. Add remaining 2 teaspoons oil to pan; swirl to coat.
13. Add mushrooms, garlic, and paprika to pan; saut 8 minutes or until mushrooms are lightly browned.
14. Add wine to pan; cook 1 minute or until liquid almost evaporates.
15. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly.
16. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg.
17. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles.
18. Sprinkle evenly with remaining parsley.
19. Wine note: Go for a citrusy and mildly floral white, like A to Z's Oregon Pinot Gris, 2012 ($12). This crisp, full-bodied wine has enough structure to stand up to the meatballs and plenty of racy sharpness to complement the tangy combination of sour cream, garlic, and mustard. --Jordan Mackay