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meatball stroganoff

(1 rating)
montgcn avatar
Recipe by
Cindy Montgomery
@montgcn
Fairdale, KY

Very simple and quite delicious!

►
(1 rating)
yield 6 serving(s)
prep time 35 Min
cook time 45 Min
method Stove Top

Ingredients For meatball stroganoff

  • 2 lb
    ground beef
  • 1
    egg, lightly beaten
  • 1/2 c
    italian bread crumbs
  • 1/2 c
    milk
  • 1
    medium onion, grated
  • salt and pepper to taste
  • 1
    medium onion, chopped
  • 2 jar
    mushrooms, drained
  • 4-1/2 c
    water, divided
  • 5 Tbsp
    butter, divided
  • 4 pkg
    dry mushroom gravy mix
  • 1/2 to 3/4 c
    sour cream
  • 3
    splashes of worcestershire sauce
  • 1 pkg
    egg noodles
  • fresh parsley, chopped (optional)

How To Make meatball stroganoff

  • 1
    Meatballs: Add milk to breadcrumbs and allow to soak for 5 minutes. Mix breadcrumbs, ground beef, egg, 1/2 cup water, grated onion, salt and pepper. The meatballs will be a little loose - that is OK because that will ensure tender meatballs. Form into 1-1/2 inch meatballs - place on foil-lined baking sheet sprayed with non-stick spray. Bake meatballs at 350 for 30 minutes. Remove from oven and set aside.
  • 2
    Melt butter in saucepan - add minced onion and cook on medium heat until onion softened. Add drained mushrooms to sauteed onion and cook for 3 minutes. Add 4 cups of water, 4 pkgs of mushroom gravy mix and cook until thickened. If gravy is not as thick as you would like, mix 1/4 cup of flour with 1/2 cup of water and whisk until smooth - add to gravy in small amounts to thicken to your preference. Add 3 shakes of worcestershire sauce to gravy.
  • 3
    Add meatballs to gravy and set burner to low to keep warm. Cook egg noodles according to package directions and drain. Add 2 tablespoons of butter to noodles and toss. Mix sour cream into gravy and meatballs and stir gently. Ladle meatballs and gravy over cooked egg noodles - garnish with fresh, chopped parsley if desired.
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