Meatball Stroganoff Recipes

MEATBALLS STROGANOFF

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

STROGANOFF SAUCE FOR MEATBALLS

Steps:

• Melt butter in frying pan.
• Add mushroom and onions and sauté until soft.
• Stir in flour and water.
• Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
• Add meatballs and simmer until heated through.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

MEATBALL STROGANOFF

Steps:

• Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
• Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
• Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
• Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
• Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• Serve with warm crispy rolls and a salad.

MEATBALLS STROGANOFF

Steps:

• Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix.
• Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs.
• Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.
• Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times.
• In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often.
• Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.

ELEGANT STROGANOFF MEATBALLS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
• 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.
• 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).
• 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.
• 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.

MEATBALL STROGANOFF

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

EASY MEATBALL STROGANOFF

Steps:

• Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

SLOW COOKER MEATBALL STROGANOFF

Steps:

• Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
• Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.
• Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
• Stir the sour cream into the slow cooker.
• Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.