"Treat yourself or your loved ones to an indulgent and delectable dish with our guide to crafting the perfect Meatballs Stroganoff. This flavorful and hearty meal combines succulent meatballs smothered in a rich and creamy sauce, creating a symphony of textures and flavors that will tantalize your taste buds. Discover the secrets to creating tender meatballs, a luscious sauce infused with mushrooms, and tips for achieving that golden-brown crust that adds an extra layer of deliciousness. Get ready to embark on a culinary journey that will leave you craving more."
Check out the recipes below so you can choose the best recipe for yourself!
MEATBALLS STROGANOFF
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
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.,
Nutrition Facts :
BEEF STROGANOFF MEATBALLS
Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain. , In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.
Nutrition Facts : Calories 455 calories, Fat 30g fat (16g saturated fat), Cholesterol 159mg cholesterol, Sodium 944mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
BEEF STROGANOFF MEATBALLS
The oven makes quick work of browning these beef meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
- Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
- Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
Nutrition Facts : Calories 807 g, Fat 31 g, Fiber 4 g, Protein 43 g, SaturatedFat 16 g
ELEGANT STROGANOFF MEATBALLS
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!
Provided by B_32
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 11 g, Cholesterol 84.3 mg, Fat 20 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 809.9 mg, Sugar 1.7 g
STROGANOFF-STYLE SPAGHETTI 'N' MEATBALLS
This rich, creamy entree is ideal for chilly nights. Convenience products save time, but it still tastes like it simmered for hours. -Sharon D. Ylkanen, Marenisco, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through., Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
Nutrition Facts : Calories 708 calories, Fat 41g fat (19g saturated fat), Cholesterol 110mg cholesterol, Sodium 1246mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 5g fiber), Protein 23g protein.
BEEF STROGANOFF MEATBALLS
Make and share this Beef Stroganoff Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine the egg, milk, onion, and Worcestershire sauce; stir in bread crumbs, salt, and pepper.
- Crumble the beef over the mixture; mix together well.
- Shape into 1 1/4-inch balls; place in a lightly greased 15 x 10 inch baking pan.
- Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink.
- In a saucepan, saute the mushrooms and onion in butter until tender; stir in 3 tablespoons flour and salt until blended.
- Gradually add broth; bring to a boil over medium heat; cook and stir for 2 minutes; reduce heat.
- Combine the sour cream and remaining flour until smooth; stir into mushroom mixture.
- Add meatballs; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
- Serve over noodles; sprinkle with paprika, if desired.
MEATBALLS STROGANOFF
Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist. One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine. Beef stroganoff is believed to have been created when the family chef added some sour cream, a Russian staple, to what was essentially a beef dish in a classic French mustard sauce. Here, Mr. Franey substitutes meatballs for the steak. The results are slightly lighter than the classic dish but full of flavor.
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 722 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Prep your ingredients ahead of time. This will make the cooking process much faster and easier.
- Brown the meatballs thoroughly. This will help to seal in the flavor and prevent them from falling apart.
- Use a thick, creamy sauce. This will help to coat the meatballs and vegetables and make the dish more flavorful.
- Serve over mashed potatoes, rice, or noodles. This will help to soak up the delicious sauce.
- Garnish with fresh parsley or chives. This will add a pop of color and flavor to the dish.
Conclusion:
Meatballs Stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover meatballs. With its creamy sauce, tender meatballs, and flavorful vegetables, this dish is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give Meatballs Stroganoff a try. You won't be disappointed!
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