Meatballs Stroganoff #WeekdaySupper

Meatballs Stroganoff is a combination of two of my favorite ways to use ground beef- Ground Beef Stroganoff and meatballs.

 

Meatballs Stroganoff

I love coming up with new twists on classic recipes especially for busy weeknights. Even I get stuck in ruts for easy and fairly quick dinner ideas but I can tell you this will be a new staple here.

Tangy green beans with bacon and sour cream biscuits

Yellow squash and onion sauté  and amazingly easy yeast rolls

 

Meatballs Stroganoff #WeekdaySupper

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Micha M

Ingredients

For the meatballs:

  • 1 pound lean ground beef 90/10
  • 2 cloves garlic minced or pressed
  • 1/2 medium onion diced
  • 1/2 cup plain breadcrumbs
  • 1 egg beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil

For the sauce

  • 2 Tablespoons butter
  • 2-4 Tablespoons all purpose flour depending on the desired thickness of finished sauce. I wanted a thinner sauce so I used 2.
  • 4 cloves garlic minced
  • 8 ounces button mushrooms sliced
  • 1 medium onion chopped
  • 2 cups low sodium beef broth
  • 1 cup sour cream
  • 8 ounces dry egg noodles

Instructions

  1. Cook egg noodles according to package directions.

For the meatballs

  1. Combine all ingredients except for the olive oil in a large bowl, Form rounded Tablespoons of the beef mixture into balls.
  2. Heat the oil in a large skillet with a lid over medium high heat. Brown meatballs two to three minute per side. Remove from skillet and set aside.

For the sauce:

  1. Reduce heat to medium.
  2. Add butter to the skillet
  3. Once melted add the onion, garlic and mushrooms cook for 7-10 minutes or until tender.
  4. Sprinkle with flour, stir and cook for 1-2 minutes. Pour in broth and whisk well to prevent lumps
  5. Turn heat to high, bring to a boil, add meatballs, reduce heat, cover and simmer for 10-15 minutes or until meatballs are cooked to 165 degrees.
  6. Place sour cream in a medium bowl, ladle in about 1/2 cup of the gravy and carefully whisk.
  7. Pour thinned sour cream into gravy and gently heat for 1-2 minutes.
  8. Serve over hot cooked egg noodles.

 

 

Weekday Supper

Monday – Cinco de Mayo Wraps by Seduction in the Kitchen

Tuesday – Enchiladas Blancas by La Cocina de Leslie

Wednesday – Meatballs Stroganoff by Cookin’ Mimi

Thursday – Broccoli Tortellini Salad with Arugula Pesto by Alida’s Kitchen

Friday – Pork Adobo with Bell Peppers by Try Anything Once Culinary

Comments

  1. You had me at busy weeknight! I have become a fan of stroganoff and this looks soooo good. Those mushrooms, the meatballs and that rich sauce are tempting me to change my dinner plans for tonight.

  2. You’ve left out the broth in the recipe instructions. I assume it goes in Step 7.

Trackbacks

  1. […] Wednesday – Meatballs Stroganoff by Cookin’ Mimi […]

  2. Potluck-Inspired Dishes for a Busy Week, #WeekdaySupper Issue 71 says:

    […] Meatballs Stroganoff by Cookin’ Mimi This dish combines the flavors of beef stroganoff with crowd pleasing […]

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