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Elegant Stroganoff Meatballs

Elegant Stroganoff Meatballs

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
B_32

B_32

These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
  2. Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
  3. Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
  4. Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
  5. Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nicole M.
17

Nicole M.

12/27/2010

We use frozen meatballs and cook on high in the Crock-Pot for 2 hrs. Excellent! :-)

B_32
13

B_32

6/15/2009

I am the submitter of this recipe. I'm not sure if I forgot to print it or if it was omitted - but I do use low-sodium products when making this recipe. Hope this helps!

Sarah Jo
11

Sarah Jo

6/13/2011

For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only because I didn't have it). For the "gravy", I didn't have bouillion granules so I used Campbell's beef broth and I added a mess of fresh garlic as well as fresh baby bella mushrooms instead of canned and I sauteed them with the onions with a little butter before I added the gravy ingredients. The meatballs turned out tender and juicy, which we all agreed was very nice. I'm glad I omitted the Maggi seasoning because I think if I hadn't, this dish would have been way too salty. I think the addition of the full cup of cornstarch was overkill. Next time I make this, I'll cut it back to a tablespoon or so. The gravy was way too thick. Using condensed cream of mushroom soup is a great thickener, all that cornstarch is unnecessary. My husband and I also thought there was a little too much sour cream. I think cut it in half and it would be just right. I think using fresh ingredients and canned beef broth was a great step for this dish. Like I said, if I hadn't had to make a last minute substitution, it would have been WAY too salty. I'll make this again, with my changes. NOTE: I stand by my review only because I think had I not made the changes I did, it would not have been edible. You can sub low-sodium products when necessary but this recipe is full of them.

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