~ cassie's comforting meatball stroganoff ~ delish

★★★★★ 1 Review
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

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! Enjoy!

★★★★★ 1 Review
serves 4 - 6
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For ~ cassie's comforting meatball stroganoff ~ delish

  • FOR THE MEATBALLS
  • 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
    milk
  • 1 md
    onion, minced in my food processor
  • 1
    egg - beaten
  • 1 Tbsp
    worcestershire sauce
  • 3/4 lb
    each - ground pork & ground beef
  • 1 Tbsp
    parsley paste
  • 1/2 tsp
    each - salt & pepper
  • SAUCE
  • 1 - 14 3/4 oz
    cream of mushroom soup
  • 1 - 14.5 oz
    beef broth
  • 1/4 c
    water
  • 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
  • salt
    & pepper to taste if desired
  • 12 oz
    egg noodles, prepared - drain and i add 1 tablespoon butter and sprinkle with some dried parsley

How To Make ~ cassie's comforting meatball stroganoff ~ delish

  • 1
    In a medium bowl, add bread crumbs and toss with milk. Leave this mixture set for about 10 minutes.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Enjoy!
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