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Elegant Stroganoff Meatballs

By: B_32  
"These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!"

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (3)

Rate/Review | 133 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 40 meatballs
 

Ingredients

  • 2 pounds lean ground beef
  • 3 slices day-old white bread, torn into small pieces
  • 1 egg, lightly beaten
  • 1 teaspoon wheat-based liquid seasoning (such as Maggi® Seasoning)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  •  
  • 1/4 cup cornstarch
  • 2 1/4 cups water, divided
  • 1/3 cup finely chopped onion
  • 1/4 cup beef bouillon granules
  • 1/4 teaspoon ground black pepper
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon paprika, or to taste
  • 2 cups sour cream

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
  2. Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
  3. Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
  4. Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
  5. Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 302 | Total Fat: 20g | Cholesterol: 86mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by B_32 
I am the submitter of this recipe. I'm not sure if I forgot to print it or if it was omitted... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by Dana 
A bit on the salty side. Will make again, but will probably use low sodium beef broth instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Ashley 
delicious. MORE

 
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