Meatball Stroganoff
Prep time: 
Cook time: 
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Serves: 4 large servings
 
An easy weeknight version of a classic beef stroganoff, but with meatballs! Delicious over egg noodles.
What to get:
  • 1 dozen beef or turkey meatballs (can use frozen if defrosted, or I use homemade, recipe below)
  • 1, 10-oz package fresh cremini mushrooms, sliced
  • 2, 12-oz jars of beef gravy, like Heinz (we will use ~1.5 jars)
  • ¼ cup sour cream (I use Daisy Brand, Light)
  • 1 tsp prepared horseradish
  • 2-3 T fresh dill, chopped
  • 3 cloves fresh garlic, minced
  • ¼ cup sweet white onion, finely chopped (optional)
  • 1 package egg noodles, to boil separately (Like Dutch Pennsylvania)
  • 1 T butter, for heating meatballs
  • ~1/4 cup dry white wine, for sautéing mushrooms and garlic
  • S&P to tase
For Homemade Turkey Meatballs for Stroganoff:
  • 1.25 lb package lean ground turkey
  • ½ of a sweet white onion, finely chopped
  • 3 garlic cloves minced
  • 1 tsp Worcestershire sauce
  • 1T prepared brown mustard (coarsely ground)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 4 stems fresh thyme leaves, chopped (stems discarded)
  • ¼ tp freshly chopped dill leaves (will have dill for use in sauce also).
  • ⅛ tsp prepared Horseradish
  • 1 egg
  • ½ cup seasoned bread crumbs
  • ½ tsp fresh, flat leaf parsley, chopped (or freeze-dried if not fresh)
What to do:
For Homemade Meatballs (if not using store bought or frozen):
  1. Combine all meatball ingredients above in large bowl, mixing well.
  2. Form ~1.5 inch balls with meat mixture, until all is used (I yielded ~16)
  3. In large Dutch Oven or enameled cast iron pot, melt a few tablespoons of butter to coat pot, and brown meatballs in batches on all sides, not overcrowding as they cook, ~5 mins).
  4. Transfer browned meatballs onto foil-lined baking sheetm finishing in a preheated (350 degree) oven for ~20 mins, then remove, set aside to cool (reserve pot with drippings for making stroganoff sauce).
Meatball Stroganoff:
  1. Using an enameled cast iron pot (or similar), melt butter & heat pre-cooked meatballs, if frozen defrost first (if making the meatballs above, use same cast iron pot you cooked the meatballs in with drippings, omit butter).
  2. Once hated through, remove meatballs from pot & temporarily set aside.
  3. To warm pot, add the mushrooms, garlic, any additional chopped white onion, and a few tablespoons white wine, sautéing until tender (~5 mins).
  4. To mushroom mix add jars of gravy, fresh dill, horseradish, and S&P to taste, simmer on low.
  5. To combined sauce, add ~1/2 cup sour cream, mix together.
  6. Slowly heat mixture (so sour cream won't separate), add back the cooked meatballs & let simmer on low while you boil egg noodles in a separate pot.
  7. Drain noodles and serve stroganoff mix over bed of warm noodles (I serve mine with a side of green peas for some reason)!
Notes:
This is easy, and easier if you opt to use store-bought, fully-cooked meatballs, (just make sure to defrost them first). I make homemade for more flavor and reserve the drippings from cooking skillet to sauté my mushrooms and garlic, versus butter, in that case. I use the horseradish sparingly, but use more as desired! This is great over your standard egg noodles as a meal, but even just the meatballs in sauce as an appetizer is great! I also vary this recipe and serve over smashed red potatoes or white rice. This is a family favorite!
Recipe by the dinnervine at http://www.dinnervine.com/2011/12/meatball-stroganoff/