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Beef Stroganoff Meatballs

Total Time

Prep: 30 min. Bake: 15 min.

Makes

6 servings

Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington

Ingredients

  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • SAUCE:
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 4 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1-1/2 cups beef broth
  • 1 cup sour cream
  • Hot cooked noodles
  • Paprika, optional

Directions

  1. In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain.
  2. In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
  3. Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

Nutrition Facts

1 each: 455 calories, 30g fat (16g saturated fat), 159mg cholesterol, 944mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 28g protein.

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