Randall Lineback Meatball Stroganoff

(from David Gedney at J’s Gourmet)




2 lbs ground Randall Lineback - MUST be properly thawed, see under INFO, at top of page
8 medium mushrooms
2 cups panko bread crumbs
1 egg
½ small yellow onion
2 tablespoons chopped parsley
½ teaspoon sea salt
½ teaspoon crushed garlic
¼ teaspoon ground black pepper
½ cup ground Parmesan


2 onions, julienned
2 cups julienned shitakes
½ lb cremini mushrooms, quartered
1 ½ tablespoons Dijon mustard
2 cups sour cream
1 ½ tablespoons cream Sherry
½ teaspoon thyme leaves
2 tablespoons chopped parsley
1 tablespoon sea salt
1 tablespoon ground pepper

Noodles or Rice (to serve)


To Prepare Meatballs

-In a food processor, finely chop mushrooms, garlic, egg, onion, salt and pepper.
-In a medium bowl, mix mushroom mixture with ground meat, parsley, panko bread crumbs, and Parmesan.
-Form into 1 ounce meatballs (1 ounce = 2 tablespoon, approx. 1” dia.).
-Bake meatballs at 350º on a non-stick surface until firm, but not dry.

To Prepare Stroganoff

- In a large pot, combine onions, mushrooms, Dijon mustard, sour cream, brandy, sherry, and seasonings.
- Stir in meatballs when ready.
- Serve over rice or noodles.