Preheat oven to 385 degrees. Place thawed beef in large mixing bowl. Add eggs, seasonings, and water. Mix well. I like to use my hands (my very clean hands, of course!). Spray a baking sheet (with at least 1/2 inch sides) with cooking spray. Shape meatballs. I use a teaspoon to help, and make mine about the size of a small walnut. Place meatballs in a single layer on the baking sheet. Bake for 10-15 minutes. Makes about 4 dozen.
Melt butter in large skillet. Add shallots, parsley, mushrooms, salt and pepper. Saute mushrooms slowly until they brown and release their juices. Add Brandy, simmer for a few minutes to allow alcohol to evaporate. Add beef broth, simmer for a few minutes. (Note: The meatballs freeze beautifully, or you can make them the day before. If you are using cold meatballs, add them at this point and allow to heat well.) Temper the sour cream: in a smaller bowl, whisk sour cream with small amounts of hot sauce. This will keep the cream from separating. Whisk in remaining sour cream, reduce heat to very low. Check seasonings, add salt/pepper to taste if needed. Keep warm, serve over hot buttered noodles.
2 lbs. Tennessee Grass Fed Ground Beef. Get our delicious ground beef here.
2 shallots, fresh, or 1 tbls. freeze-dried shallot
1 teas. sea salt
1/2 teas. freshly ground black pepper
1/2 cup fresh parsley, finely minced or 1/4 cup dried parsley flakes
1/4 cup cold waterMeatballs
1 lb. fresh mushrooms, your favorites, thinly sliced
4 tbls. butter
1 fresh shallot, or 2 teas. dried shallot
salt and pepper to taste
1 1/2 cups beef broth
2 tbls. fresh parsley, finely minced, or 1tbls. dried parsley
Brandy or Cognac, 2 ozs.
1 cup Sour Cream