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Meatballs Stroganoff Recipe

Meatballs Stroganoff Recipe

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles.
TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD:4 servings

Ingredients

  • 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
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    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

Directions

  • 1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  • 2. 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.
  • 3. Stir in sour cream; heat through (do not boil). Serve with noodles. Yield: 4 servings.

Wine Pairings

Light-Bodied Red Wine

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