Beef Stroganoff Meatballs

Plate of Beef Stroganoff Meatballs with pasta
Hands On:
10 minutes
Total Time:
30 minutes
Serves:
4

Ingredients

  • ½ (8-oz.) pkg. baby bella mushrooms
  • 1 Hy-Vee large egg, beaten
  • 1 lb 85% ground beef
  • ¼ cup Hy-Vee fine dry plain bread crumbs
  • ¼ cup white onions, finely chopped
  • ¼ tsp Hy-Vee salt
  • ¼ tsp Hy-Vee black pepper
  • 2 large cloves garlic, minced
  • 5 cups Hy-Vee egg noodles, cooked; hot

Sauce

  • 1 ½ cups water
  • 1 (1.5-oz.) pkg. beef stroganoff spice mix
  • ¼ cup Hy-Vee sour cream
  • 1 tbsp parsley, chopped
  • coarse-ground black pepper, for garnish; if desired
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Preparation

1
Place mushrooms in food processor. Cover and process until finely chopped. Transfer to a medium nonstick skillet. Cook over medium heat 3 to 5 minutes or until slightly brown and moisture releases. Drain; cool.
2
Gently combine beaten egg, ground beef, bread crumbs, white onions, salt, and black pepper in a large bowl. Add garlic and cooked mushrooms. Shape meatballs with 1¼-inch cookie scoop or moistened hands. Place meatballs in skillet or on rimmed baking sheet for desired cooking method.
3
For skillet method: cook over medium heat for 4 to 8 minutes or until 165°. For oven method: Cook at 375° for 10 to 12 minutes or until 165°.
4
For sauce: whisk together water and stroganoff spice mix in a small saucepan. Bring to boil; cover and simmer for 2 minutes. Stir in sour cream. Add chopped parsley; heat until warm. Serve sauce over meatballs and hot cooked egg noodles. Garnish with additional chopped parsley and coarse-ground black pepper, if desired.

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