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Meatball Stroganoff

 Meatball Stroganoff
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • Reduce heat; add the meatballs and sour cream. Heat through (do not
  • boil). Serve over noodles. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.