Elegant Stroganoff Meatballs

Elegant Stroganoff Meatballs

22
B_32 4

"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!"
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Ingredients

1 h servings 301 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 28 Ratings

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Most helpful positive review

We use frozen meatballs and cook on high in the Crock-Pot for 2 hrs. Excellent! :-)

Most helpful critical review

For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only because I didn't have it). For the "gravy", I didn't have bouillion granules so I used Campbell's beef b...

We use frozen meatballs and cook on high in the Crock-Pot for 2 hrs. Excellent! :-)

I am the submitter of this recipe. I'm not sure if I forgot to print it or if it was omitted - but I do use low-sodium products when making this recipe. Hope this helps!

For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only because I didn't have it). For the "gravy", I didn't have bouillion granules so I used Campbell's beef b...

I halved the recipe and added 3 cloves of minced garlic. I also omitted the seasoning salt in the meatballs as recommended by many other reviews. I also used 6 oz of fresh sliced mushroom. While...

I used Butterball Turkey Meatballs for this, and it was absolutely wonderful!

awesome dish. My grandsons age 18 and 22 loved it. We ate it over hot buttered noodles!! Thanks, Wonderful and simple to make

delicious.

A bit on the salty side. Will make again, but will probably use low sodium beef broth instead of the beef granules to see if it is any less salty.

Perfect, well the sauce is perfect for us (I used frozen meatballs). This is just what I am looking for in a sauce. I'll try the meatballs when life isn't so hectic.