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Stroganoff Meatballs Recipe

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These no-fuss meatballs make a marvelous main meal...or serve them as an appealing appetizer. For even quicker preparation, make the meatballs ahead of time and freeze. Then thaw, combine with the creamy sauce and warm in a chafing dish.

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Stroganoff Meatballs Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground beef
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
2 tablespoons chili sauce
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic salt

Directions

In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 392 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 1,050 mg sodium, 21 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Stroganoff Meatballs in Taste of Home Meals in Minutes Calendar Annual 1997, p11

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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