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Meatballs Stroganoff

 Meatballs Stroganoff
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles.
4 ServingsPrep: 40 min. Cook: 25 min.


  • 1 egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 2 tablespoons chopped onion
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup water
  • 1/3 cup sour cream
  • Hot cooked egg noodles


  • In a large bowl, combine the first seven ingredients. Crumble beef
  • over mixture and mix well. Shape into 1-1/2-in. balls.
  • Place flour in a large shallow bowl; gently roll meatballs in flour.
  • In a large skillet, brown meatballs in oil. Drain; return to the
  • pan. Combine soup and water; pour over meatballs. Bring to a boil.
  • Reduce heat; cover and simmer for 20-25 minutes or until meat is no
  • longer pink, stirring occasionally.

2 of 2

Meatballs Stroganoff (continued)

Directions (continued)

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