Meatball Stroganoff Recipe

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In Roswell, New Mexico, it takes Alpha Wilson mere minutes to fix this comforting combination that's delicious over noodles or rice. A little sour cream adds richness to the flavorful from-scratch sauce that deliciously dresses up frozen meatballs.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 4-1/2 teaspoons butter
  • 4 fresh mushrooms, sliced
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • Hot pepper sauce to taste
  • 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
  • 2 tablespoons sour cream
  • Hot cooked noodles

Directions

  1. In a large saucepan, saute the onion and garlic in butter until tender. Add mushrooms; cook for 1 minute. Stir in flour and salt until blended. Gradually add the milk and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add the meatballs and sour cream. Heat through (do not boil). Serve over noodles. Yield: 4 servings.
Originally published as Meatball Stroganoff in Quick Cooking January/February 2003, p35

Light-Bodied Red Wine

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

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Reviewed Jan. 28, 2010

"Very good and very easy. Great for a quick to make dinner."

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