Stroganoff Meatballs

Stroganoff Meatballs Recipe

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Cathie Valentine


A recipe my friend Marci gave me. These are so delicious. You can't eat just one :-)


★★★★★ 1 vote

20 or more
20 Min
30 Min
Stove Top


  • 2 c
  • 1 medium
    onion-finely chopped
  • 1/4 c
    beef bouillon powder
  • 1/2-1 tsp
  • 1/4 tsp
  • 1/4 c
  • 1/4 c
  • 10 oz
    canned mushroom pieces
  • 1 can(s)
    cream of mushroom soup
  • 2 tsp
    parsley flakes
  • 1/4 tsp
  • 2 c
    sour cream
  • 2 bag(s)
    frozen meatballs-thawed

How to Make Stroganoff Meatballs


  1. In a medium sauce pan, combine 2 cups water,onion, soup powder, salt and pepper. Bring to a boil. In a small bowl, stir cornstarch with 1/4 cup water. Pour into boiling liquid. Stir until thickened. Stir in mushrooms, cream of mushroom soup, parsley, paprika and sour cream. If it gets too thick, add more water.
  2. Pour mixture over meatballs (bought or homemade). Cover and bake for 350 degrees for 25 to 30 minutes until heated through.
  3. **Note** I use frozen meatballs ( bags) I get at the grocery store and thaw them. You can also use a large pot and warm meatballs on top of stove in sauce.

Printable Recipe Card

About Stroganoff Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Swedish
Hashtag: #Meatballs

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