Balls of Meat Stroganoff

Tonight’s post is inspired by a piece of marketing I received in the mail, which I find pretty humorous and well, true! Holidays can be stressful, and making delicious food can be too. But a quick version of an old fav is bound to lighten your load, and save you some time in the process. Meatball Stroganoff….rich, warm, savory & this version is easy, pheww.

Now, you can buy frozen meatballs, or pre-made fresh ones, if you’re not feeling homemade an option. I use my homemade meatballs, which I have on hand in my freezer for times just like this. In this case they are turkey. 

You will need:

About a dozen meatballs (defrosted if frozen, or fresh)

Small container sour cream (I use Daisy Light)

Teaspoon prepared horseradish

2-3 Tablespoons chopped fresh dill

2 jars beef gravy (shhhh, no one will know – no need to make your own for this!)

1 package sliced mushrooms (I like cremini)

2 cloves fresh garlic, minced

1 package of egg noodles, to boil separately (I buy Dutch Pennsylvania)

S&P to taste

1. Cook meatballs in an enameled cast iron pot or similar. (If frozen defrost first)
2. Remove balls of meat and, temporarily set aside.
3. Add mushrooms, garlic and a few tablespoons white wine to pot. Sauté till tender
4. Add gravy, dill, horseradish, S&P to taste, & about 1/3 cup sour cream, mix all.
5. Slowly heat mixture and add back the meatballs. Let simmer on low.
6. Separate pot, boil package of egg noodles and drain.
7. Serve stroganoff mix over noodles and enjoy! I serve mine with a side of green peas!