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Stroganoff Meatballs

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.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 large 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.
Nutrition Facts
1 cup: 392 calories, 21g fat (10g saturated fat), 134mg cholesterol, 1050mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 26g protein.

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Reviews

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Average Rating:
  • LauriePar
    Sep 5, 2017

    My husband and I both loved this recipe. I had to thin out the sauce a bit with milk and used ketchup instead of chili sauce. Would recommend this for everyday or a holiday. I served it over noodles with a side salad.

  • Queenlalisa
    Mar 15, 2017

    The chili sauce gave them a different flavor than any stroganoff I had ever made. It was a good flavor though. I served them over buttered egg noodles. My husband thought they were delicious.