Recipe: Yummy Stroganoff Meatballs ala Nan

Stroganoff Meatballs ala Nan. Stroganoff Meatballs ala Nan Kind of a cross between Swedish meatballs and beef stroganoff. Serve with crusty bread and a side salad. In a large bowl, combine the first seven ingredients.

Serve with crusty bread and a side salad. fenway. See recipes for Nan Khattai, Nan's Beef & Noodles, Nan's Red Salsa too. A classic Stroganoff sauce, made with cream of mushroom soup, sour cream, milk and paprika, tossed with meatballs and served over Inn Maid® Wide Egg Noodles. You can cook Stroganoff Meatballs ala Nan using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stroganoff Meatballs ala Nan

1. You need of meatballs.
2. It's 1 large of onion, finely chopped.
3. It's 1 tbsp of vegetable oil.
4. It's 3 large of garlic cloves, finely minced.
5. You need 1 1/4 lb of ground beef.
6. It's 1 lb of ground pork.
7. Prepare 2 tbsp of blue cheese powder.
8. It's 2 tbsp of worcestershire sauce.
9. It's 1/3 cup of bread crumbs.
10. It's 1 large of egg.
11. Prepare 1 tsp of salt.
12. You need 1/3 tsp of black pepper.
13. You need of sauce.
14. You need 2 1/2 cup of beef broth.
15. Prepare 2 tbsp of cornstarch.
16. It's 12 oz of sour cream.
17. You need 8 oz of blue cheese, crumbled.
18. Prepare of other ingredients.
19. Prepare 4 tbsp of butter.
20. It's 10 oz of sliced mushrooms.
21. It's of salt, pepper & garlic powder.
22. You need 8 of green onions, sliced.
23. You need 1 lb of wide egg noodles, cooked & drained.

E-mail this to a friend! send. Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles. Meanwhile, in a large skillet, heat oil over medium-high heat.

Stroganoff Meatballs ala Nan step by step

1. MAKE THE MEATBALLS: In a large skillet over medium heat, cook the onion in the oil for about 15 minutes, until fragrant and beginning to brown. Stir in the garlic and cook 1 minute more. Remove from heat..
2. Mix onion/garlic mixture together with the rest of the meatball ingredients. Mix well. I find it's easiest to use my hands, kind of squishing it all through my fingers, to thoroughly distribute everything..
3. Form into bite-size meatballs. I use a small cookie scoop to make them uniform size. Cook the meatballs in a large skillet over medium-high heat until nicely browned and a bit crusty, turning meatballs to brown on all sides. Remove from skillet and set aside..
4. COOK THE MUSHROOMS: Drain excess grease from the skillet, but leave any brown bits from frying the meatballs in the skillet. Add the butter and mushrooms and cook over medium-high heat until browned. Add seasonings to taste and the white (bottom) part of the sliced green onions. (The green onion tops will be added later.).
5. MAKE THE SAUCE: Stir the cornstarch into the beef broth. Pour over the mushrooms and bring to a boil stirring until thickened, about 2 minutes. Reduce heat to medium-low. Stir in the sour cream and blue cheese. Stir until everything is well combined. Add the cooked meatballs, cover and simmer for 15-20 minutes to combine flavors..
6. Add the cooked, drained egg noodles and gently stir everything together so the noodles get nicely coated with the sauce. Add the green onion tops. It's ready to serve!.
7. Enjoy!.

Add broth, stirring to loosen browned bits from pan. This included recipe ideas from Crock-Pot Meatballs Stroganoff with the bouillon and cream cheese. I made this using frozen mushroom and swiss meatballs. I added a little extra sour cream (used @ a cup and a quarter) and egg noodles.. A simple, inexpensive version of a popular dinner entree.