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Russian Meatballs Recipe

Russian Meatballs by Dish Ditty Recipes

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.

Main Dishes: Pasta
Russian Meatballs

Russian Meatballs

Step 1

Melt the bacon fat & sauté the shallots until soft. Add flour and stir until it is absorbed and starting to brown.

Step 2

Add both cans of beef consommé and stir until thickened. Reduce heat to medium-low.

Step 3

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.

Step 4

Cook for 20-30 minutes or until meatballs are heated through.

Step 5

Stir in sour cream and heat until bubbly. Serve over noodles.

Guest Author Judy
Guest Author Judy
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.

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.


Russian Meatballs by Dish Ditty Recipes
Russian Meatballs

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