These were good but could have been better (at least according to SP). The meatballs were very mildly seasoned and SP said he prefers the Worcestershire sauce in the Swedish meatballs for that added kick. He also has a thing against spaghetti and would have been happier if I served this over egg noodles. I loved the whole dish, especially the dill, but I'll plan to make some modifications before serving it again.
Beef Stroganoff Meatballs
Everyday Food
Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots, diced small
1 pound ground beef chuck (80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill, divided
Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 15 minutes, turning halfway through.
Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
