Creamy Meatball Stroganoff Food

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.,

BAKED SIMPLE MEATBALL STROGANOFF

Steps:

• In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes., Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella., Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.

ONE-PAN MEATBALL STROGANOFF

Steps:

• Prepare and cook Mastering the Meatball recipe. Cover 24 of the meatballs to keep warm. Cover and refrigerate or freeze remaining 24 meatballs for another use.
• Melt butter in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Stir in flour until well blended.
• Add broth, water, ketchup, rice and cream cheese; mix well. Add meatballs; mix lightly. Bring to boil. Reduce heat to medium-low; cook 5 min. or until cream cheese is completely melted and meatballs are heated through, stirring frequently.

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.

CREAMY BEEF STROGANOFF MEATBALLS

Steps:

• Prepare and bake Easy Basic Meatballs as directed.
• Meanwhile, heat oil in large deep skillet on medium heat. Add mushrooms, onions and garlic; cook 10 min., stirring frequently. While vegetables are cooking, cook noodles as directed on package.
• Add flour to vegetable mixture; cook and stir 1 min. Add remaining ingredients; mix well. Bring just to boil; simmer on medium-low heat 4 min., stirring frequently.
• Drain noodles. Add meatballs to sauce; stir to evenly coat. Serve over noodles.

CREAMY STROGANOFF MEATBALLS

Steps:

• Heat olive oil in deep skillet over medium heat. Saute' onions and mushrooms until onions are clear in color. Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring. Add meatballs, 2 cups of water, worcestershire sauce and vinegar. Bring to boil. Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through. Mix corn starch and 1/4 cold water until milky in texture. Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens.
• Serve immediately over egg noodles or mashed potatoes or pasta.

CREAMY MEATBALL STROGANOFF

Steps:

• combined first six ingredients.
• Form 20-24 meatballs.
• Bake in oven 15 minutes, turning every 5 minutes.
• Melt butter in skillet.
• Add onion and garlic.
• Cook 5 minutes.
• Add wine (or stock) and deglaze about 5 minutes.
• Mix constarch with milk and creamy (I put in a lid with a container and shake).
• Add milk mixture to skillet and stir until thinken.
• Add meatballs and heat.
• Salt and pepper to taste (I add garlic salt).
• Serve over egg noodles, cooked to package specifications.

SIMPLE MEATBALL STROGANOFF

Steps:

• Prepare meatballs according to package directions for the microwave. Meanwhile, in a large saucepan, combine gravy and sour cream. Bring to a boil. Stir in the meatballs. Reduce heat; cook, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Serve over 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.

MEATBALL STROGANOFF

Steps:

• Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
• Heat the oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning often, until well browned. Drain on paper towels.
• Pour off excess fat in pan, leaving about 3 Tablespoons. Add remaining onion and cook until softened, about 5 minutes. Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
• Add sherry and increase heat to high. Boil until almost all liquid has evaporated.
• Add chicken stock and bring to a boil.
• Rub butter with flour in small bowl until it makes a smooth paste. Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
• Add the meatballs. Stir in sour cream and dill. Season to taste with salt and pepper. Cook until meatballs are just heated through.
• Serve over egg noodles or rice.

MEATBALL STROGANOFF

Steps:

• In a large saucepan, saute the onion and garlic in butter until tender. Add mushrooms; cook for 1 minute. Stir in flour and salt until blended. Gradually add the milk and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the meatballs and sour cream. Heat through (do not boil). Serve over noodles.

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.

EASY SLOW COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
• Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
• Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
• Drain pasta, serve with meatball mixture.