Time 1h Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil. Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan. Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Time 1h5m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Time 40m Number Of Ingredients 10 Steps:
Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain. Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through. Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix. Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs. Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well. Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times. In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often. Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended. Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.
Time 1h15m Yield 4-5 serving(s) Number Of Ingredients 22 Steps:
In small bowl combine milk and breadcrumbs and let set for 10minutes. In a large bowl combine breadcrumb mixture with beef, egg, onion, parsley, parmsean, thyme, salt and pepper. Mix well. Form in to small balls (golf ball size) and place on greased baking sheet. Keep them spaced about 1 inch apart. Bake in preheated 350 degree oven for 30minutes. Remove and let cool. In large skillet, melt butter. Add mushrooms, onion and garlic and saute unil veggies are soften. Add consomme and bring to a boil. Add meatballs to skillet and let simmer covered for about 10minutes. In cup combine wine and flour. Add mixture to skillet and heat until boiling,stirring constantly. Boil for 1 minute. Stir in parsley, catsup, dijon, sour cream and nutmeg. Stir until well combined. DO NOT LET BOIL. Simmer until heated thru. Serve over egg noodles.
Time 45m Number Of Ingredients 12 Steps:
Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
More about “meatballs stroganoff recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large skillet, heat the oil over medium heat. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes. Stir in the beef broth and mustard and bring to a boil. Reduce the heat and simmer for 5 minutes. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch. Whisk into the sauce. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
