Meatball Stroganoff. 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..

Place flour in a large shallow bowl; gently roll meatballs in flour. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain. You can have Meatball Stroganoff using 25 ingredients and 8 steps. Here is how you cook that.

Ingredients of Meatball Stroganoff

You need 1 of FOR MEATBALLS.
You need 1 1/2 lb of ground meatloaf mix, which is a, mix of ground beef, pork and veal.
Prepare 2 tbsp of fine minced onion.
You need 2 clove of minced garlic.
It's 4 oz of grated mixed cheese, I used parmesan, romano and asiago.
It's 1/4 cup of fresh bread crumbs.
You need 3 tbsp of heavy cream.
Prepare 8 oz of whole milk ricotta cheese.
Prepare 1 large of beaten egg.
It's 1/4 tsp of dryed thyme.
You need 1/2 tsp of black pepper.
Prepare 1/4 tsp of salt.
You need 1 tsp of hot sauce, such as franks brand.
It's 1 of FOR SAUCE.
Prepare 12 oz of button mushrooms, sliced.
It's 4 of shallots, chopped.
Prepare 2 cup of beef broth.
Prepare 1/2 tsp of Worcestershire sauce.
Prepare 2 tbsp of brandy, optinal but adds alot of flavor.
Prepare 1/2 tsp of black pepper.
Prepare 1 tsp of hot sauce such as franks brand.
You need 1 cup of sour cream.
It's 2 tbsp of chopped parsley.
It's 2 tbsp of soft butter mixed with 2 tablespoons flour to blend well..
Prepare 8 oz of bow tie pasta, or your favorite pasta cooked and drained.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add broth, stirring to loosen browned bits from pan. Creamy meatball stroganoff is a twist on a classic favorite. Juicy meatballs cooked in creamy mushroom sauce is sure to be a dinnertime hit.

Meatball Stroganoff step by step

MAKE MEATBALLS.
In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside.
Combine remaining meatball ingredients add soaked bread and any liquid if remaining. mix well, mixture will be quite soft. Cover and refrigerate at least 2 hours or up to a day in advance. This makes for easier meatball forming..
Spray a baking sheet with non stick cooking spray. Preheat oven to 375.
Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other. Bake for 30 minutes.
MAKE SAUCE.
In very large skillet or dutch oven film bottom with olive oil, add mushrooms, shallots and garlic, cover and cook on medium until, ushrooms give off their liquid, uncover and cook a few minutes until light golden. Add brandy off heat, return to heat and carefully reduce until almost all gone. Add beef broth, Worcestershire sauce, pepper and hot sauce, bring to a boil, add cooked meatballs, cover lower heat to low and simmer 10 minutes, add sour cream, mix well, add parsley, simmer on low 5 minutes. At this point if you want the sauce thicker add pea size bits of butter/flour mixture adding only enough to get to desired thickness..
Serve over bow tie pasta. Great with a green salad..

Full recipe + amounts can be found in the recipe card below. Add beef broth, egg noodles and meatballs; heat to boiling. Instead of flour add two tablespoons of cornstarch to an equal amount of water and add it to the sauce. Cook and drain noodles as directed on package, using minimum cooking time. A simple to make - great midweek night recipe - and one that can be frozen for even busier weeknights!