Mini Meatball Stroganoff

Pat Duran


I wanted to make beef stroganoff a little differently than the traditional way; and this is what I made, and it turned out family loved it and I hope you give it a try..and see for yourself..hugs


★★★★★ 3 votes

4 to 6
20 Min
10 Min
Pan Fry



  • 1 lb
    lean ground beef
  • 2 tsp
    garlic powder with parsley
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    each of dried dill weed,dried basil,seasoned salt
  • 3 Tbsp
    parmesan cheese
  • 1 large
  • 1 small
    onion, finely diced
  • 1 pinch
    all spice
  • 1/4 c
    white wine, optional

  • 10 oz
    can cream of chicken soup, undiluted
  • 10 oz
    can golden cream of mushroom soup, or regular mushroom soup
  • 1 c
    dairy sour cream
  • 1/2 c
  • 16 oz
    pkg. egg noodles, cooked al dente

How to Make Mini Meatball Stroganoff


  1. In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside.
  2. In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
  3. In a large skillet add 2 Tablespoons canola oil, and using a teaspoon, an olive spoon or small melon baller...form the meat mixture into small balls..Place in the heated skillet. Cook on all sides until brown.
  4. Scrape bottom of pan to loosen drippings..Scoot the meatballs to one side and tip pan to remove any grease in pan. Add the sauce mixture to one side of the skillet with the meatballs on the other and then gently combine the sauce and the meatballs. Heat on low until heated through. Do not boil.
  5. Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
  6. Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.

Printable Recipe Card

About Mini Meatball Stroganoff

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids

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