Food
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Meatball Stroghanoff

This recipe comes from my sister-in-law, Paula.

Meatball Stroghanoff
Recipe Type: Main Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 1/2 cup bread crumbs
  • 1 Tbsp butter
  • 2 tsp minced onion
  • 1 tsp salt
  • dash of pepper, cloves, nutmeg
  • 6 Tbsp milk
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1 (14-oz) can beef broth
  • 1/2 cup sour cream
  • 1 bag egg noodles
Instructions
  1. Combine first nine ingredients (beef through nutmeg) in a bowl; mix well. Shape into 24 1-inch meatballs. Set aside.
  2. Coat nonstick skillet with cooking spray. Add 1 Tbsp butter. Place over medium meat until melted. Add meatballs. (Don’t crowd the pan; do this in two batches if you have a small skillet.) Cook the meatballs for 8 minutes, until they are browned on all sides. Remove. Set aside and keep warm.
  3. Wipe drippings from the pan. Place flour and 1 Tbsp butter in skillet; whisk until smooth.
  4. Add beef broth. Whisk together over medium heat until thick. Remove from heat. Stir in sour cream.
  5. Return meatballs to the skillet and cook 3 minutes. Serve over egg noodles.

 

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6 thoughts on “Meatball Stroghanoff

  1. i’m attempting this tomorrow. i’ve never had much luck with meatballs not burning or whatever, but maybe with my new stainless steel skillet it’ll work a miracle. even though your directions say nonstick skillet. i’m just a rebel that way.

  2. my meatballs didn’t burn!! (they sorta stuck a bit, but since there were 24, for 2 of us, it wasn’t a big deal)

    my picky boyfriend saw the meatballs and was all “are you make swedish meatballs?!” all excited like, and i said “no..”, and he said “spaghetti and meatballs??”, and i said “no..”. he asked what i WAS making, and i told him meatball stroganoff, and he was all disappointed and said “oh”. but i made it anyhow, and it turned out AMAZINGLY. we each had 2 helpings 😛 and he loved it. i followed the directions to the LETTER, except for at the very end when i dumped in the whole container of sour cream thinking it was only 1/2 cup, only to realize that it was twice that much…but it was STILL excellent. 😛

    i’ve printed out your recipe and will definitely use it again. but probably not until, like, October, because i kept walking back to the skillet and dipping the leftover egg noodles in the sauce, so that can’t be good for swimsuit season :P. you rock. but then, we already knew that.

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