mini meatball stroganoff
(3 ratings)
I wanted to make beef stroganoff a little differently than the traditional way; and this is what I made, and it turned out awesome..my family loved it and I hope you give it a try..and see for yourself..hugs
(3 ratings)
yield
4 to 6
prep time
20 Min
cook time
10 Min
method
Pan Fry
Ingredients For mini meatball stroganoff
- MINI MEATBALLS
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1 lblean ground beef
-
2 tspgarlic powder with parsley
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1 Tbspworcestershire sauce
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1 tspeach of dried dill weed,dried basil,seasoned salt
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3 Tbspparmesan cheese
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1 lgegg
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1 smonion, finely diced
-
1 pinchall spice
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1/4 cwhite wine, optional
- SAUCE
-
10 ozcan cream of chicken soup, undiluted
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10 ozcan golden cream of mushroom soup, or regular mushroom soup
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1 cdairy sour cream
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1/2 cwater
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16 ozpkg. egg noodles, cooked al dente
How To Make mini meatball stroganoff
-
1In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside. -
2In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
-
3In a large skillet add 2 Tablespoons canola oil, and using a teaspoon, an olive spoon or small melon baller...form the meat mixture into small balls..Place in the heated skillet. Cook on all sides until brown.
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4Scrape bottom of pan to loosen drippings..Scoot the meatballs to one side and tip pan to remove any grease in pan. Add the sauce mixture to one side of the skillet with the meatballs on the other and then gently combine the sauce and the meatballs. Heat on low until heated through. Do not boil.
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5Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
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6Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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