Fan Recipe: Beef Stroganoff Meatballs from Katie!

Beef Stroganoff Meatballs (from Martha Stewart's Every Day Food magazine)

What You Need
Coarse Salt and Pepper
3/4 Pound Pasta
1/2 Cup Plain Dried Breadcrumbs
1/2 Cup Whole Milk
3 TBSP Unsalted Butter
2 Large Shallots, Diced
1 Pound Ground Beef
1 Pound Sliced Mushrooms
1 Cup Sour Cream
1/4 Cup Chopped Fresh Dill, Divided

What To Do
Preheat oven to 500. In a large pot of boiling, salted water, cook pasta according to package directions. Reserve 2 1/2 cups pasta water, drain.
Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 TSP salt and 1/4 TSP pepper. In a large heavy pot, melt butter over medium heat. Add shallots and cook, stirring occasionally until softened, about five minutes. Remove from heat; transfer 1/4 cup shallots to the breadcrumb mixture, along with the beef, and stir until just combined (do not overmix). Form into one-inch balls and place one inch apart on a rimmed baking sheet. Bake until browned and cooked through, about seven minutes, turning halfway through.
Add mushrooms to pot with remaining shallots and cook, stirring, over medium heat until mushrooms are softened, about five minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits, and bring to a rapid simmer. Cook until liquid is reduced by half, about six minutes. Remove from heat and stir in sour cream and 2 TBSP dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce and remaining 2 TBSP dill.

What You Need
Coarse Salt and Pepper
3/4 Pound Pasta
1/2 Cup Plain Dried Breadcrumbs
1/2 Cup Whole Milk
3 TBSP Unsalted Butter
2 Large Shallots, Diced
1 Pound Ground Beef
1 Pound Sliced Mushrooms
1 Cup Sour Cream
1/4 Cup Chopped Fresh Dill, Divided

What To Do
Preheat oven to 500. In a large pot of boiling, salted water, cook pasta according to package directions. Reserve 2 1/2 cups pasta water, drain.
Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 TSP salt and 1/4 TSP pepper. In a large heavy pot, melt butter over medium heat. Add shallots and cook, stirring occasionally until softened, about five minutes. Remove from heat; transfer 1/4 cup shallots to the breadcrumb mixture, along with the beef, and stir until just combined (do not overmix). Form into one-inch balls and place one inch apart on a rimmed baking sheet. Bake until browned and cooked through, about seven minutes, turning halfway through.
Add mushrooms to pot with remaining shallots and cook, stirring, over medium heat until mushrooms are softened, about five minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits, and bring to a rapid simmer. Cook until liquid is reduced by half, about six minutes. Remove from heat and stir in sour cream and 2 TBSP dill. Add meatballs and toss to coat. Divide pasta among four bowls and top with meatballs, sauce and remaining 2 TBSP dill.