Stroganoff Meatballs
Nothing says comfort food like a creamy, tangy mushroom sauce. Make these savoury meatballs in advance and serve on pasta for an easy weeknight meal.
- Prep: 10 minutes
- Cooking: 45 minutes
Ingredients
- Meatballs
- 2 tsp (10 ml) salt
- ½ tsp (2.5 ml) pepper
- 2 lbs (908 g) ground beef
- 1 cup (250 ml) bread crumbs
- 1 cup (250 ml) Canadian mil or water
- Sauce:
- 2 cups (500 ml) water
- 1 small onion finely chopped
- ¼ cup (60 ml) instant beef soup mix/powder
- 1 tsp (5 ml) salt
- ¼ tsp (1.25 ml) pepper
- 4 tbsp (60 ml) cornstarch + ¼ cup (60 ml) water
- 1 cup (250 ml) sautéed mushrooms or 1 - 10 oz (284 ml) can sliced mushrooms
- 1 - 10 oz (284 ml) can of cream of mushroom soup
- 2 tsp (10 ml) dry parsley flakes
- ¼ tsp (1.25 ml) paprika
- 2 cups (500 ml) Canadian sour cream
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Preparation
Meatballs:
Preheat oven at 425°F.
In large bowl, mix meatballs ingredients. Shape into about 40 meatballs.
Put on a rimmed baking sheet and bake in the oven for 15 minutes.
Pile the meatballs into casserole dish.
Sauce:
In medium saucepan, put the water, onion, beef soup mix, salt and pepper and bring to a boil.
Mix corn starch and ¼ cup of water together and add to boiling liquid, stirring until thickened.
Add the rest of the sauce ingredients in the saucepan.
If too thick, add a bit of water.
Pour over meatballs, cover, and bake at 350°F for 25-30 minutes.
