Russian Meatballs Recipe
Jammin’ Judy is back with a weeknight favorite, Russian Meatballs. Use your own meatballs or frozen meatballs, either way the magic is in the sauce.
This recipe is adapted from a similar recipe in “Great Cooking Ideas” (copyright 1978). In the cookbook you have to make your own meatballs, and the alcohol is NOT cooked in. When I lost the cookbook, I wanted to make the recipe and adapted what I remembered to something that can be turned into a quick weeknight meal. The result is what you have here. This is a family favorite, which my kids ask for often.
Guest Author Judy
Although the cooking time is 20-30 minutes, you can cook longer if needed. Or, you can make ahead and reheat. The dish also freezes well. I often make a double-batch and freeze half of the meatballs & sauce for a second meal.
- 3 tablespoons Bacon Fat (*See notes)
- 1 cup Shallots (3 large, diced small *See notes)
- 3 tablespoons Flour
- 2 cans Beef Consommé Condensed Soup
- 2 cups Mushrooms (sliced)
- 1/3 cup Vodka
- 2/3 cups Dry Vermouth
- 1 teaspoon Thyme
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Black Pepper
- 1 1/2lb Frozen Beef Meatballs
- 1 pint Sour Cream
- 1lb Egg or Farfalle Noodles (cooked to package directions)
If you don't have bacon fat handy (I keep a jar that I fill every time I make bacon) you can use 2-3 slices of bacon diced instead, or vegetable oil.
You can substitute 1 yellow or white onion diced instead of shallots. I use shallots because my husband is allergic to onions.
|Melt the bacon fat & sauté the shallots until soft. Add flour and stir until it is absorbed and starting to brown. |
|Add both cans of beef consommé and stir until thickened. Reduce heat to medium-low. |
|Add mushrooms, vodka, vermouth, thyme, Italian Seasoning, & black pepper. Stir well, and then add the meatballs. Bring to a boil, cover & reduce heat to maintain a simmer. |
| Cook for 20-30 minutes or until meatballs are heated through. |
|Stir in sour cream and heat until bubbly. Serve over noodles. |