Meatball Stroganoff
User Reviews
5.0
123 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
273 kcal
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Course
Main Course, Dinner
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Cuisine
American
Meatball Stroganoff
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Rich & savory meatball stroganoff goes from stovetop to tabletop in no time. It's perfect for a family dinner!
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Ingredients
For the meatballs
- 2 lices white bread crust removed
- 3 tablespoons milk
- 1 pound lean ground beef
- 1 egg
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced, white or cremini
- 2 cloves garlic minced
- 2 ½ tablespoons all-purpose flour
- 10.5 ounces condensed French onion soup or condensed beef broth*
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
Instructions
- To make the meatballs, tear the bread into small pieces and add it to a medium bowl with the milk. Mix well and rest until the bread has soaked up the milk.
- Add the beef, egg, parsley, garlic powder, salt, and black pepper. Mix until just combined. Shape the mixture into 24 meatballs, approximately 1 ½ tablespoons each.
- In a 12-inch skillet, heat the olive oil over medium high heat. Add the meatballs and brown on all sides, about 5 to 7 minutes. Transfer the meatballs to a plate.
- To make the sauce, add the butter, mushrooms & garlic to the skillet, and cook until softened, about 4 minutes more. Stir in flour and cook for 1 minute.
- Add the condensed French onion soup, water, and mustard. Once combined, add the meatballs back in. Bring to a boil, reduce the heat to a simmer, and let simmer uncovered for 10 to 12 minutes or until the meatballs are cooked through and the sauce is thickened.
- Remove from the heat and stir in sour cream.
- Season with salt & pepper to taste, serve over egg noodles, and garnish with parsley.
Notes
- To replace the French onion soup with beef stock or beef broth, finely dice 1 small onion and cook it in 1 tablespoon of butter before adding the mushrooms to the skillet. Add the mushrooms and proceed with the recipe as directed.
- To use fully cooked frozen meatballs, add them to the skillet along with the soup and cook until the meatballs are heated through.
- Leftovers can be stored in a covered container in the fridge for up to 4 days. Freeze in zippered bags for up to 4 weeks (without the noodles).
Nutrition Information
Show Details
Calories
273
(14%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
98mg
(33%)
Sodium
608mg
(25%)
Potassium
680mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
299IU
(6%)
Vitamin C
2mg
(2%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273 | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 608mg | 25% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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