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Servings:

Stroganoff Meatballs

This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

Total Time

1hr 30min

3.7

6 Ratings

Author: Compelled to Cook

Servings:

Ingredients

Beef Meatballs

•

2 lb

Lean Ground Beef

•

1/2 cup

Panko Breadcrumbs

•

Large Eggland's Best Classic Egg

•

2 tsp

Dried Oregano

•

2 tsp

Worcestershire Sauce

•

1 tsp

Simply Organic Onion Powder

•

1 tsp

Ground Black Pepper

•

1 tsp

Salt

•

1/2 tsp

Simply Organic Garlic Powder

Stroganoff Sauce

•

1 Tbsp

Oil

•

4 cups

Mushrooms

•

2 cups

Water

•

4 Tbsp

Knorr OXO Beef in a Mug Soup Base

•

4 Tbsp

Corn Starch

•

4 Tbsp

Cold Water

•

1 can
(284 mL)

Cream of Mushroom Soup

•

2 cups

Sour Cream

•

2 tsp

Worcestershire Sauce

•

1 tsp

Dried Parsley

or 1 tablespoon Fresh Parsley

•

1/2 tsp

Paprika

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl combine Lean Ground Beef (2 lb) , Panko Breadcrumbs (1/2 cup) , Eggland's Best Classic Egg (1) , Dried Oregano (2 tsp) , Worcestershire Sauce (2 tsp) , Simply Organic Onion Powder (1 tsp) , Ground Black Pepper (1 tsp) , Salt (1 tsp) , and Simply Organic Garlic Powder (1/2 tsp) and mix until incorporated.

Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs. Bake for 15 minutes and remove from oven.

Reduce heat to 350 degrees F (175 degrees C).

While meatballs are cooking, heat Oil (1 Tbsp) in a large dutch oven. Add Mushrooms (4 cups) and sauté until most of the liquid has evaporated and starting to brown.

Add Water (2 cups) and Knorr OXO Beef in a Mug Soup Base (4 Tbsp) and heat to a simmer, stirring to dissolve.

Whisk together the Corn Starch (4 Tbsp) and Cold Water (4 Tbsp) . Add to pot, whisking constantly until mixture comes to a boil.

Reduce heat and whisk in Cream of Mushroom Soup (1 can) until smoothed out. Stir in Sour Cream (2 cups) , Worcestershire Sauce (2 tsp) , Dried Parsley (1 tsp) , Paprika (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .

Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.

Author's Notes

It is a must-to-use beef soup base (preferably Knorr OXO Beef in a Mug). I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavor and are not recommended for this recipe. Meatballs can be made and cooked up to a day ahead. Keep covered and chilled until ready to use. Cook casserole for 40-45 minutes if using cold meatballs.

Nutrition Per Serving

CALORIES

511

FAT

28.8 g

PROTEIN

39.5 g

CARBS

20.6 g