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RECIPE
21 INGREDIENTS9 STEPS1hr 30min

Stroganoff Meatballs

3.7
3 Ratings
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.
Stroganoff Meatballs Recipe | SideChef
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.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
1hr 30min
Total Time
$3.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Beef Meatballs

2 lb
Lean Ground Beef
1/2 cup
Panko Breadcrumbs
1
Large  Egg
1/2 Tbsp
1/2 Tbsp
Worcestershire Sauce
1 tsp
Onion Powder
1 tsp
1/2 tsp
Garlic Powder

Stroganoff Sauce

1 Tbsp
Oil
14 oz
Mushrooms
thickly sliced
2 cups
Water
1/4 cup
Knorr OXO Beef in a Mug Soup Base
1/4 cup
1/4 cup
Cold  Water
1 can
(284 mL)
Cream of Mushroom Soup
I used Campbell's
2 cups
1/2 Tbsp
Worcestershire Sauce
1 tsp
or 1 tablespoon Fresh Parsley
1/2 tsp
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Nutrition Per Serving

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CALORIES
513
FAT
28.8 g
PROTEIN
39.5 g
CARBS
21.0 g

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 flavour 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.

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a large bowl combine Lean Ground Beef (2 lb) , Panko Breadcrumbs (1/2 cup) , Egg (1) , Dried Oregano (1/2 Tbsp) , Worcestershire Sauce (1/2 Tbsp) , Onion Powder (1 tsp) , Ground Black Pepper (1 tsp) , Salt (1 tsp) , and Garlic Powder (1/2 tsp) and mix until incorporated.
Step 3
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.
Step 4
Reduce heat to 350 degrees F (175 degrees C).
Step 5
While meatballs are cooking, heat Oil (1 Tbsp) in a large dutch oven. Add Mushrooms (14 oz) and sauté until most of the liquid has evaporated and starting to brown.
Step 6
Add Water (2 cups) and Knorr OXO Beef in a Mug Soup Base (1/4 cup) and heat to a simmer, stirring to dissolve.
Step 7
Whisk together the Corn Starch (1/4 cup) and Cold Water (1/4 cup) . Add to pot, whisking constantly until mixture comes to a boil.
Step 8
Reduce heat and whisk in Cream of Mushroom Soup (1 can) until smoothed out. Stir in Sour Cream (2 cups) , Worcestershire Sauce (1/2 Tbsp) , Dried Parsley (1 tsp) , Paprika (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .
Step 9
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.
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Nutrition Per Serving
Calories
513
% Daily Value*
Fat
28.8 g
37%
Saturated Fat
16.1 g
80%
Trans Fat
0.5 g
--
Cholesterol
183.8 mg
61%
Carbohydrates
21.0 g
8%
Fiber
2.0 g
7%
Sugars
8.0 g
--
Protein
39.5 g
79%
Sodium
1040.5 mg
45%
Vitamin D
0.5 µg
2%
Calcium
179.2 mg
14%
Iron
4.7 mg
26%
Potassium
879.9 mg
19%
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