Meatball Stroganoff


Meatball Stroganoff

I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast.  I must say, “It’s pretty good!”  This is real comfort food.  (Not that I needed comforting today)  🙂

  • 2 slices high-quality white sandwich bread
  • 1/3 cup buttermilk
  • 3/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cooking oil
  • 2 cups beef broth
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 8-oz. pkg. medium egg noodles, cooked

Remove and discard crusts from the bread, then tear the bread into small pieces.  Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.  Stir the mixture gently until combined and uniform.  Gently form the mixture into 1 1/2-inch round meatballs.

Bring water to boil in a large saucepan and cook noodles.

Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through.  Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.

Turn heat down to medium and whisk in the flour.  Cook for a minute and then add the beef broth.  Cook and stir until mixture thickens, about 5 minutes.  Stir in sour cream.  Add meatballs and noodles; toss to coat.  Cook and stir until heated through, about 5 minutes.

Serves 4 to 6.

“God desires willing hearts ready to be used.”




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