Meatball Stroganoff

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 cup fresh breadcrumb
• 2 large egg yolks
• 2 tablespoons extra virgin olive oil
• 1/2 lb white mushroom, sliced
• 1/2 cup dry sherry
• 2 cups chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 tablespoons fresh dill, chopped
• 1/2 cup sour cream

1. Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning often, until well browned. Drain on paper towels.
3. Pour off excess fat in pan, leaving about 3 Tablespoons. Add remaining onion and cook until softened, about 5 minutes. Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
4. Add sherry and increase heat to high. Boil until almost all liquid has evaporated.
5. Add chicken stock and bring to a boil.
6. Rub butter with flour in small bowl until it makes a smooth paste. Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
7. Add the meatballs. Stir in sour cream and dill. Season to taste with salt and pepper. Cook until meatballs are just heated through.
8. Serve over egg noodles or rice.

ground beef, onion, garlic, kosher salt, pepper, fresh breadcrumb, egg yolks, extra virgin olive oil, white mushroom, dry sherry, chicken stock, unsalted butter, flour, fresh dill, sour cream

Taken from www.food.com/recipe/meatball-stroganoff-154034 (may not work)