Meatball and Mushroom Stroganoff with Dill Sauce and Noodles Recipe -
Meatball and Mushroom Stroganoff with Dill Sauce and Noodles Recipe
  • READY IN 37 mins

Meatball and Mushroom Stroganoff with Dill Sauce and Noodles

Recipe by  

"Delicious Swedish meatball and mushroom stroganoff is easy and fuss-free with this Reynolds® oven bag technique."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    27 mins

    37 mins


  1. Preheat oven to 400 degrees F. Place oven bag in 13x9x2-inch baking pan.
  2. Add flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients. ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
  3. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  4. Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
  5. Spoon meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish with fresh dill if desired.
Kitchen-Friendly View


  • Use kitchen shears to snip fresh dill.
  • We tested with French's® Dijon style mustard and Cooked Perfect® frozen meatballs.

Reviews More Reviews

Mar 01, 2013

i did this in the crockpot tonight. i put all ingredients in on high for about 3 1/2 hours. everything was fully cooked, and tasted great. i needed to thicken the sauce, and even then it was a little too liquidy to eat on a plate. my kids were annoyed that they couldn't keep their salad out of it. :-) but the recipe is yummy and with a little tweaking i think it will be a good slow cooker recipe, too. definitely a keeper!

Apr 08, 2013

I did not bother with an oven bag only because I didn't have any. I used beef broth instead of chicken broth (they were beef meatballs--I just matched like with like) and because I don't have fresh dill, I used dried. I layered the meatballs, onion and meatballs in the bottom of the baking dish and mixed the sauce (omitting the sour cream) ingredients in a small mixing bowl and poured it over the ingredients in the baking pan. I covered the pan with foil and baked it according to the recipe instructions. Once I took it out of the oven, I folded in the sour cream. Quick swedish meatball recipe that the family inhaled. NO LEFTOVERS.


6 Ratings

Feb 03, 2013

Yummy!!! I didn't have "Swedish" meatballs so I used regular frozen Italian meatballs. I also added a can of cream of mushroom soup and extra dill. So super yummy!!!!

Mar 05, 2013

This was overall a very good recipe. If I made it again I'd do a few things differently. I'd cut back the onion to half of one. The taste was just too overwhelming. The sauce was good but I thought it probably could've been a little thicker. I'd add a little more flour next time. The dill was a good addition. It was very tasty and easy to make.

Feb 23, 2013

This was truly awesome. I would certainly make it again.

Jan 06, 2014

As I didn't have an oven bag, I used a slow cooker. I sautéed the mushrooms and onions before adding to the pot and upped the flour to three tablespoons of instant blend flour. As my local supermarket didn't have Swedish meatballs, I used low fat chicken balls and added a good grating of fresh nutmeg to the sauce. Wonderful flavour.


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  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 65.5 g
  • 21%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 1293 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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