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Beef Stroganoff Meatballs

Beef Stroganoff Meatballs
Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington
6 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • SAUCE:
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 4 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1-1/2 cups beef broth
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles
  • Paprika, optional

Directions

  • In a large bowl, combine the egg, milk, onion and Worcestershire
  • sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well.
  • Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a
  • shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes
  • or until meat is no longer pink; drain.
© Taste of Home 2013

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Beef Stroganoff Meatballs (continued)

Directions (continued)

  • In a large saucepan, saute mushrooms and onion in butter until
  • tender. Stir in 3 tablespoons flour and salt until blended.
  • Gradually add broth. Bring to a boil over medium heat. Cook and stir
  • for 2 minutes or until thickened.
  • Combine sour cream and remaining flour until smooth; stir into
  • mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes
  • or until heated through, stirring occasionally. Serve over noodles.
  • Sprinkle with paprika if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 455 calories, 30 g fat (16 g saturated fat), 159 mg cholesterol, 944 mg sodium, 15 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013