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.
Russian Meatballs
Print recipe
| By author | Jammin' Judy |
Ingredients
- 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)
Note
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.
Directions
| 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. | |
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!
