Cocktail Meatballs Stroganoff Food

MEATBALL STROGANOFF

Steps:

• Mix ground beef, dry bread crumbs, 1/4 cup of milk, onion, salt, Worcester sauce and egg in a large mixing bowl.
• Shape the seasoned meat into 20 1-1 1/2 inch balls.
• Cook over medium heat in a large skillet, turning occasionally until they have browned all over.
• Remove the cooked meatballs and drain the fat from the skillet.
• Return to the stove and on medium high stir together the mushroom soup, 1/3 cup of milk, nutmeg and sour cream.
• Heat to a boil stirring occasionally, reduce heat and allow to simmer for 15 minutes.
• Stir in sour cream and replace the meatballs. Heat through and serve hot.

MEATBALLS STROGANOFF

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.,

MEATBALL STROGANOFF

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.

COCKTAIL MEATBALLS STROGANOFF

Steps:

• Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
• To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
• Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
• Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
• Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
• Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
• Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.

BEEF STROGANOFF SAUCE WITH MEATBALLS

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.

EASY MEATBALL STROGANOFF

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.

QUICK MEATBALL STROGANOFF

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.

STROGANOFF MEATBALLS

Steps:

• Meat Balls: Combine all ingredients in large bowl.
• Mix well and roll into balls of desired size.
• Place on edged cookie sheet and bake at 350°F for 25-30 minutes.
• Remove from oven, drain and set aside.
• Sauce: Brown onion in butter, add flour, mix well.
• Add ketchup and consommé, cooking slowly until thickened.
• Add sour cream, then meat balls.
• Place in casserole and heat in 300°F oven until serving time.
• Serve over broad egg noodles or rice.
• *I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me.

MEATBALLS STROGANOFF

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.