Beef Stroganoff Meatballs

Chilly Weekend.  Nice time to get cozy and cook and bake and catch up with inside projects.  After 3 years of living here, we still have several boxes that still have never been unpacked.  Tim made Beef Stroganoff Meatballs which I never liked when I was a kid but this recipe was very good.

INGREDIENTS:
Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots diced small
1 pound ground beef chuck ( 80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick.
1 cup reduced fat sour cream
1/4 cup chopped fresh dill, divided

1. Preheat oven to 500 degrees in a large pot of boiling salted water, cook pasta according to package instructions.  Reserve 2  1/2 cups pasta water; drain.

2. Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  In a large heavy pot, melt butter over medium.  Add shallots and cook, stirring occasionally, until softened, about 5 minutes.   Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined ( do not over mix).  Form into 1 inch balls and place, 1 inch apart, on a rimmed baking sheet.  Bake until browned and cooked through, about 7 minutes; turning halfway through.

3. Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes.  Season with salt and pepper.  Add reserved pasta water, scraping up browned bits with a wooden spoon , and bring to a rapid simmer.  Cook until liquid is reduced by half, about 6 minutes.  Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat.  Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.