Meatball Stroganoff

Meatball Stroganoff

A “balls-y” twist on a dinner-time staple, these flavorful meatballs stand in for the sliced beef and are cooked right in the oven while you prepare the sauce and noodles. This alternative to pan-searing allows you to double your efforts without doubling the time it takes! The results taste just like you remember but it’s just that much easier!

Yields4 Servings

Cook Time30 mins

Ingredients

 ½ cup plain dried breadcrumbs
 ½ cup whole milk
 1 tsp salt
 ½ tsp pepper
 1 tbsp canola oil
 1 medium onion, diced
 1 lb ground beef
 1 lb button mushrooms, washed and halved
 3 cups low-sodium beef broth
 2 tbsp Worcestershire sauce
 1 tbsp Dijon mustard
 8 oz egg noodles
  cup sour cream
  cup chopped fresh dill, divided

Directions

1

Set oven to broil on high. In a large bowl, combine the breadcrumbs, milk, salt, and pepper, set aside.

2

In a large pot over medium-high heat, warm the oil. Add the onions and cook about 10 minutes, until softened and lightly browned. Remove from the heat and add 1⁄4 cup of the cooked onions to the breadcrumb mixture. Add the ground beef, using clean hands, form the mixture into 1-inch balls. Place the balls on a rimmed baking sheet and broil for about 6-7 minutes, turning halfway through.

3

Meanwhile, adjust the heat to medium, add the mushrooms to the pot with the remaining onions and cook about 10 minutes, until the mushrooms have softened. Stir in the beef broth, Worcestershire sauce, and Dijon mustard, bringing the sauce to a boil. Stir in the noodles and add the cooked meatballs. Reduce the heat to medium-low and simmer for about 12 minutes, stirring occasionally, or until the noodles are fully cooked. Remove from the heat and stir in the sour cream and 1⁄4 cup of the dill. Serve topped with remaining dill.

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Ingredients

 ½ cup plain dried breadcrumbs
 ½ cup whole milk
 1 tsp salt
 ½ tsp pepper
 1 tbsp canola oil
 1 medium onion, diced
 1 lb ground beef
 1 lb button mushrooms, washed and halved
 3 cups low-sodium beef broth
 2 tbsp Worcestershire sauce
 1 tbsp Dijon mustard
 8 oz egg noodles
  cup sour cream
  cup chopped fresh dill, divided

Directions

1

Set oven to broil on high. In a large bowl, combine the breadcrumbs, milk, salt, and pepper, set aside.

2

In a large pot over medium-high heat, warm the oil. Add the onions and cook about 10 minutes, until softened and lightly browned. Remove from the heat and add 1⁄4 cup of the cooked onions to the breadcrumb mixture. Add the ground beef, using clean hands, form the mixture into 1-inch balls. Place the balls on a rimmed baking sheet and broil for about 6-7 minutes, turning halfway through.

3

Meanwhile, adjust the heat to medium, add the mushrooms to the pot with the remaining onions and cook about 10 minutes, until the mushrooms have softened. Stir in the beef broth, Worcestershire sauce, and Dijon mustard, bringing the sauce to a boil. Stir in the noodles and add the cooked meatballs. Reduce the heat to medium-low and simmer for about 12 minutes, stirring occasionally, or until the noodles are fully cooked. Remove from the heat and stir in the sour cream and 1⁄4 cup of the dill. Serve topped with remaining dill.

Meatball Stroganoff

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