1 lb. button or cremini mushrooms,wiped clean and sliced to 1/4 inch thick
1 head cauliflower (about 3 cups) cut to 1 inch florets OR sub cubed butternut squash or thawed peas
3T Wildtree grapeseed oil
1 1/2 c chicken, beef or vegetable stock
1c light sour cream
1/4 c Wildtree stroganoff skillet meal sauce mix
1 1/2 lb ground turkey or favorite ground meat
2 tsp. Wildtree dill dip seasoning blend
1 tsp. Wildtree hot chili pepper & garlic blend
one egg. lightly beaten
1 1/2 tsp. sea salt
1 tsp. pepper
Instructions
In large dutch oven, heat 2T Wildtree grapeseed oil over medium heat. Add onion and mushrooms. Saute 7 min., until onions and mushrooms begin to brown, stirring regularly. Add cauliflower/squash, 1/2 tsp. salt and 1/2 tsp. pepper. Saute 3 - 5 min., until vegetable has begun to soften.
Stir in Wildtree stroganoff skillet meal sauce mix, with stock and light sour cream. Turn heat to low and stir until sauce forms, about 2 min. Cover pot and simmer over low heat.
In medium mixing bowl, combine ground meat,egg Wildtree dill dip seasoning blend, Wildtree hot chili pepper & garlic seasoning blend, 1 tsp. salt and 1/2 tsp. pepper. Mix with hands to fully distibute seasoning throughout meat.
Form seasoned meat into 2 inch balls and drop into pot with sauce in single layer, immersing into sauce. Cook meatballs in sauce, covered, over low heat for 15 - 20 min., turning meatballs halfway through cooking time. Turn off heat. If using thawed peas, stir in at this point and let pot sit, covered, an additional 5 minutes. Yields 10 - 14 meatballs depending on size.
Serving
Suggestions
Serve over cooked egg noodles or mashed potatoes or sweet potatoes.
Originally Submitted
10/15/2012
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You can add this Wildtree Veggie Stroganoff w/ Meatballs recipe to your own private DesktopCookbook.
