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Meatballs Stroganoff

Russ Myers


A quick and easy delicious meal.

★★★★★ 2 votes
4 servings
20 Min
25 Min
Stove Top


24 Freezer Meatballs*
2 tsp Instant beef bouillon granules
1 C Water
4 oz Can mushroom stems and pieces (drained)
1/4 tsp Salt
1/4 C All purpose flour
1/2 C Cold water
1 C Sour cream
Hot cooked noodles
Snipped parsley (optional)

How to Make Meatballs Stroganoff


  • 1In a 10 inch skillet, combine Freezer Meatballs*, beef bouillon granules, and the 1 cup of water. Cover; simmer for 20 minutes. Remove meatballs from skillet.Add mushrooms and salt to juices in the skillet. In a small bowl, combine flour and 1/2 cup cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Stir about 1/2 cup of the hot mixture into the sour cream; return to skillet. Add meatballs. Heat through over low heat; do not boil. Serve over hot cooked noodles. Garnish with snipped parsley.Tip: To keep the sour cream from curdling, stir a small amount (1/2 cup) of the hot mixture into it. Then add the “warmed” cream to the hot mixture all at once. Don't let the mixture return to a boil.*Freezer Meatballs recipe located in this program

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About Meatballs Stroganoff

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom