Meatballs Stroganoff

22 ingredients
11 steps

Ingredients

  • 1 pound Lean Ground Beef
  • 1 whole Onion, Peeled And Diced
  • 4 cloves Garlic, Peeled And Minced
  • 1 whole Egg
  • 1/4 cups Milk
  • 1/4 cups Panko Breadcrumbs
  • 1/4 cups Chopped Parsley
  • Salt And Pepper, to taste
  • 1 Tablespoon Olive Oil
  • 1 whole Onion, Peeled And Diced
  • 4 cloves Garlic, Peeled And Minced
  • 1 pound White Button Mushrooms, Sliced
  • 1/4 cups All-purpose Flour
  • 1- 1/2 cup Beef Stock (store Bought Or Homemade)
  • 1- 1/2 cup Chicken Stock - Store Bought Or Homemade
  • 1 cup Red Wine
  • Salt And Pepper, to taste
  • 1/2 cups Low Fat Milk
  • 1 teaspoon Mustard
  • 1/2 cups Low Fat Sour Cream
  • 1 Handful Fresh Parsley
  • Egg Noodles, Cooked, To Serve

Directions

  1. 1
    Combine all the meatball ingredients in a large bowl.
  2. 2
    Form the balls using your hands or a 1-ounce scoop and place them on a baking sheet lined with parchment paper.
  3. 3
    Place in a 350 degrees F oven and bake for 45 minutes.
  4. 4
    While the meatballs are baking, add the olive oil to a large pot along with the onion and garlic.
  5. 5
    Saute on low heat for a few minutes until the onions have softened.
  6. 6
    Add the mushrooms and saute for about 20 minutes or until the mushrooms are deeply colored.
  7. 7
    Lower the heat, sprinkle in the flour and cook, stirring often, for about 1 minute.
  8. 8
    Stir in the stock and wine and season to taste.
  9. 9
    When the meatballs are ready, add them to the pot, cover and simmer on a low heat for 1 hour.
  10. 10
    When done, stir in the milk, mustard and sour cream and finish with the fresh parsley.
  11. 11
    Serve over egg noodles.

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