Quick Meatball Stroganoff

Sea Sun

By
@Seasun

Looking for a quick dinner, I found this on the back of a Swedish Style Meatball package.

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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Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Thaw meatballs in microwave 2-3 minutes. Combine soup and stock in large saucepan and heat, stirring occasionally.
2
Add meatballs and mushrooms (if desired), cover and simmer over low heat for 10 minutes.
3
While simmering, boil egg noodles and drain.
4
Add sour cream to meatball mixture and heat through without boiling.
5
Spoon over noodles and sprinkle with dill.

About this Recipe

Course/Dish: Beef, Pasta, Meat Appetizers
Main Ingredient: Beef
Regional Style: African
Other Tag: Quick & Easy