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
  • 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
  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.