~ Cassie's Comforting Meatball Stroganoff ~ Delish

Cassie *


I took one of my meatball recipes and combined it with parts of my stroganoff recipes and it turned out absolutely delicious! Family asked to put it on the monthly menu. I hope you try it sometime, pure comfort food!


pinch tips: How to Tie a Roast



4 - 6


20 Min


15 Min


Stove Top



2 Tbsp
olive oil or vegetable oil
1 c
fresh bread crumbs - i use 2 slices italian sandwich bread - pulse a few times in my food processor
1/2 c
1 medium
onion, minced in my food processor
egg - beaten
1 Tbsp
worcestershire sauce
3/4 lb
each - ground pork & ground beef
1 Tbsp
parsley paste
1/2 tsp
each - salt & pepper


1 - 14 3/4 oz
cream of mushroom soup
1 - 14.5 oz
beef broth
1/4 c
1 tsp
better than buillon beef paste or to taste
1 1/2 tsp
each - dried minced garlic and dried minced onion - optional
1 Tbsp
parsley paste
4 oz
cream cheese - softened
1/2 c
sour cream
& pepper to taste if desired
12 oz
egg noodles, prepared - drain and i add 1 tablespoon butter and sprinkle with some dried parsley

Directions Step-By-Step

In a medium bowl, add bread crumbs and toss with milk. Leave this mixture set for about 10 minutes.
To the bread crumbs, add the Worcestershire sauce, onion, salt, pepper, parsley and egg. Stir and then add the crumbled ground beef and pork and mix well. If too loose of a mixture add a few more bread crumbs.
In a large skillet add 2 - 3 tablespoons of olive oil. Over medium heat, once hot add 1 1/2 inch sized meatballs and brown on all sides. Continue until all of the mixture is used and drain them on paper towels. ( They don't have to be cooked completely, just enough that they hold together well, as you will be cooking a bit longer in the sauce.)

While meatballs are browning, start your noodles. Once cooked I drain, but don't rinse - stir in butter and dried parsley flakes.
Once meatballs are all removed from the pan, drain and wipe skillet out.
In a medium bowl, whisk together the soup, water, broth and cream cheese, onion and garlic.
Add this to the skillet and bring to a simmer. Add the meatballs and stir gently to cover meatballs in sauce. Cover and simmer for 10 - 12 minutes, stirring occasionally.

Stir in the parsley paste carefully and the sour cream - cook just a few minutes longer.
Plate noodles and ladle sauce over noodles and desired portion of meatballs. I then sprinkle with some pepper and parsley flakes.

Quite filling and satisfying.

About this Recipe

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: American