Stroganoff Meatballs
Ingredients
Beef Meatballs
- 2 pounds lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tsp dried oregano
- 2 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp garlic powder
Stroganoff Sauce
- 1 tbsp oil
- 14 ounces mushrooms, thickly sliced
- 2 cups water
- 1/4 cup Knorr OXO Beef in a Mug soup base see note
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 284ml can cream of mushroom soup I use Campbells
- 2 cups sour cream
- 2 tsp Worcestershire sauce
- 1 tsp dried parsley or 1 tbsp fresh
- 1/2 tsp paprika
- 1/2 tsp black pepper
Servings: people
Instructions
Beef Meatballs
- Preheat oven to 425°F.
- In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
- Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
Stroganoff Sauce
- While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
- Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
- Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
Recipe Notes
-It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)Â I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.
-Meatballs can be made and cooked up to a day ahead. Keep covered and chilled until ready to use. Cook casserole for 40-45 minutes if using cold meatballs.
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