For the meatballs
2 tablespoons sweet chili sauce
1/2 tablespoon ground nutmeg
2 tablespoons coarse mustard
1/2 teaspoon white pepper
6 tablespoons breadcrumbs
1 tablespoon milk
1 1/2 teaspoon salt
1 pound ground beef
For the meatballs and sauce
1 tablespoon butter
16 ounces mushrooms, sliced
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon Sriracha
1 tablespoon Worcestershire sauce
2 teaspoon mustard
1/4 teaspoon ground black pepper
1/4 cup flat leaf parsley
1 cup beef broth, plus 3 tablespoons
1 tablespoon cornstarch
1. Mix all ingredients for meatballs except for ground beef in large bowl. Add ground been and mix well to combine. Using a disher/ice cream scoop, form meatballs.
2. Heat butter in large skillet over medium heat and brown meatballs on all sides. Transfer meatballs to plate. Add onion to skillet and cook 1 minute before adding mushrooms and garlic. Cook an addition 3 to 4 minutes, stirring often.
3. Add sriracha, Worcestershire, mustard, pepper, and parsley. Cook for 1 minute then stir in 1 cup beef broth. Add meatballs and simmer 5 minutes.
4. In small bowl, mix together cornstarch with 3 tablespoons beef broth. Pour into pan and stir well. Simmer 3 to 5 more minutes until sauce begins to thicken.
This recipe is from the awesome Kayotic Kitchen. The meatballs were nice and spicy, although maybe a teeny bit too spicy! The sauce was great as well. I thought this was going to be closer to stroganoff in flavor, but, due to the meatball seasoning, it was actually quite different. In a good way!