Quick Meatball Stroganoff
I did not use mushrooms as I have picky eaters, though I did double the recipe to feed everyone and have leftovers for lunches, and another meal.
It was a hit! Very easy and economical. You could obviously use your own homemade meatballs, but occasionally and in a pinch, sometimes this type of thing saves the day! :-)
NOTE: Sprinkle dill and pepper to taste. Hubby and I liked more spices. Surprising because I'm not a dill lover, but it's fantastic in this recipe!
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- 1 lb
- swedish style meatballs (thawed)
- 1 can(s)
- cream of mushroom soup (or celery or chicken)
- 1/2 c
- chicken stock
- 10 oz
- sliced mushrooms (drained) if desired
- 1/2 c
- sour cream
- broad egg noodles
- dill, dried (to taste)
- pepper (freshly ground) if desired
1Thaw meatballs in microwave 2-3 minutes. Combine soup and stock in large saucepan and heat, stirring occasionally.
2Add meatballs and mushrooms (if desired), cover and simmer over low heat for 10 minutes.
3While simmering, boil egg noodles and drain.
4Add sour cream to meatball mixture and heat through without boiling.
5Spoon over noodles and sprinkle with dill.