Best Mini Meatball Stroganoff Recipes
EASY MEATBALL STROGANOFF
This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. -Julie May, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 717 calories, Fat 57g fat (30g saturated fat), Cholesterol 172mg cholesterol, Sodium 1291mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
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 :
MINI MEATBALL STROGANOFF
I wanted to make beef stroganoff a little differently than the traditional way; and this is what I made, and it turned out awesome..my family loved it and I hope you give it a try..and see for yourself..hugs
Provided by Pat Duran
Categories Beef
Time 30m
Number Of Ingredients 16
Steps:
- 1. In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside.
- 2. In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
- 3. In a large skillet add 2 Tablespoons canola oil, and using a teaspoon, an olive spoon or small melon baller...form the meat mixture into small balls..Place in the heated skillet. Cook on all sides until brown.
- 4. Scrape bottom of pan to loosen drippings..Scoot the meatballs to one side and tip pan to remove any grease in pan. Add the sauce mixture to one side of the skillet with the meatballs on the other and then gently combine the sauce and the meatballs. Heat on low until heated through. Do not boil.
- 5. Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
- 6. Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.
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