Meatballs 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.,

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.

MEATBALLS STROGANOFF

Steps:

• Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix.
• Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs.
• Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.
• Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times.
• In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often.
• Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.

BEEF STROGANOFF MEATBALLS

Steps:

• In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain. , In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

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.

STROGANOFF MEATBALLS

Steps:

• In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs.

MEATBALL STROGANOFF

Steps:

• Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
• Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
• Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
• Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
• Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• Serve with warm crispy rolls and a salad.

BEEF STROGANOFF MEATBALLS

Steps:

• Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
• Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
• Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

BEEF STROGANOFF (ITALIAN MEATBALL)

Steps:

• Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
• In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
• Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
• Serve with salad & bread. Enjoy!

ELEGANT STROGANOFF MEATBALLS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
• Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
• Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
• Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
• Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.

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.

MEATBALL STROGANOFF

Steps:

• Mix ground beef, milk, bread crumbs, 1 teaspoon salt, and garlic together in a large bowl. Shape into small meatballs.
• Heat a large skillet over medium heat; grease with cooking spray. Cook meatballs in batches until browned on all sides, about 10 minutes. Transfer to a large plate; drain excess grease from the skillet.
• Stir beef consomme, sour cream, flour, ketchup, Worcestershire sauce, and 1/4 teaspoon salt together in a bowl.
• Pour beef consomme mixture into the skillet; cook and stir over medium-low heat until heated through but not boiling, 5 to 10 minutes. Return meatballs to the skillet; stir to coat with sauce. Stir olives and sherry into the sauce before serving.

MEATBALL STROGANOFF

Steps:

• Preheat oven to 450 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.
• Next, bring a pot of liberally salted water to a boil and cook noodles according to the package directions, omitting. When finished, drain and set aside.
• Meanwhile, while the water heats, prepare the meatball mix by combining panko and milk in the bottom of a large mixing bowl. Allow mixture to soak for two minutes before adding the ground beef, fresh chopped parsley, salt, pepper, garlic powder, nutmeg, beaten egg, and onions into the bowl. Gently combine the ingredients with your fingertips being careful not to compact the meat, which makes for dense meatballs. Shape beef mixture into 16 (1 ounce) meatballs; about 1 1/2 to 2-inches round.
• Bake the meatballs in the oven on a prepared baking sheet for 12 to 15 minutes; or until cooked through.
• While the meatballs bake, prepare the sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon of your preferred oil to pan; swirl to coat. Add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika. Cook 1 minute.
• Add wine to pan; cook (to burn off the alcohol) until the liquid almost evaporates.
• Sprinkle flour evenly over mushroom mixture; cook 30 seconds, stirring constantly.
• Add beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
• Stir in salt, pepper, sour cream, mustard, and nutmeg. Adjust seasonings to taste.
• Add meatballs to sauce; toss to coat.
• Spoon sauce and meatballs over cooked noodles.
• Sprinkle evenly with additional chopped parsley.

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:

• 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.

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.

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.

MEATBALL STROGANOFF

Steps:

• In a large skillet, heat the oil over medium heat.
• Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
• Stir in the beef broth and mustard and bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
• Whisk into the sauce.
• Add the meatballs and simmer until the sauce is thickened, about 2 minutes.