Cocktail Meatballs Stroganoff

Gail Charbonneau


You can make fewer meatballs with the same amount of sauce and serve with egg noodles.


★★★★★ 1 vote

90 Meatballs
20 Min
35 Min


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2 lb
ground chuck
1 1/2 c
italian seasoned bread crumbs
2 large
eggs. beaten
2 Tbsp
vegetable oil, divided
1 c
button mushrooms sliced and chopped
1 c
onion, diced
1/2 tsp
cayenne pepper, or up to 1/4 teaspoon
1/4 c
dry white wine
2 Tbsp
all-purpose flour
2 c
low-sodium chicken broth
juice of 1/2 lemon
2 Tbsp
stone-ground mustard
1/4 c
sour cream
1 Tbsp
chopped fresh dill
salt and pepper, to taste

How to Make Cocktail Meatballs Stroganoff


  • 1Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
  • 2To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
  • 3Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
  • 4Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
  • 5Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
  • 6Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
  • 7Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.

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About Cocktail Meatballs Stroganoff

Course/Dish: Beef, Pasta, Meat Appetizers
Main Ingredient: Beef
Regional Style: German

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