Mini Meatball Stroganoff Recipes

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.

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.,

Steps:

• 1. In a large bowl combine all the meatball ingredients , mixing well to blend evenly. Set aside.
• 2. In medium saucepan combine both soups , water and sour cream..heat on low just to warm.Set aside.
• 3. In 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.
• 4. Scrape 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.
• 5. Cook noodles in boiling water for 8 minutes...drain and put back in kettle.
• 6. Serve hot meatballs and sauce over noodles and sprinkle top with chow mein noodles if desired and parsley.