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.
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.
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.
Enjoy!
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