Elegant Stroganoff Meatballs

  • Recipe By
  • Published Oct 9th
  • Ready In1h
  • Servings12
  • Calories301
These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!

Elegant Stroganoff Meatballs Ingredients

The following are the ingredients needed to make delicious Elegant Stroganoff Meatballs for 12 servings:

  • 2 pounds lean ground beef
  • 3 slices day-old white bread, torn into small pieces
  • 1 egg, lightly beaten
  • 1 teaspoon wheat-based liquid seasoning (such as Maggi® Seasoning)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/4 cup cornstarch
  • 2 1/4 cups water, divided
  • 1/3 cup finely chopped onion
  • 1/4 cup beef bouillon granules
  • 1/4 teaspoon ground black pepper
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon paprika, or to taste
  • 2 cups sour cream

Elegant Stroganoff Meatballs Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Elegant Stroganoff Meatballs, you need about 15 minutes of preparation time. The time needed to cook this Elegant Stroganoff Meatballs is about 45 minutes , and you can serve your Elegant Stroganoff Meatballs within 1 hour . The following are the steps to cook Elegant Stroganoff Meatballs easily:

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
  2. 2 Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
  3. 3 Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
  4. 4 Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
  5. 5 Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.

Nutrition Facts

Per Serving: 301 calories; 20 grams of fat; 11 grams of carbohydrates; 18.8 grams of protein; 84 milligrams of cholesterol; 810 milligrams of sodium.

  1. Sep 17th 2013

    I used Butterball Turkey Meatballs for this, and it was absolutely wonderful!

  2. Apr 1st 2012

    Maybe I did something wrong, but I thought there was way too much sour cream in this sauce. I won't make this again.

  3. Aug 14th 2011

    I halved the recipe and added 3 cloves of minced garlic. I also omitted the seasoning salt in the meatballs as recommended by many other reviews. I also used 6 oz of fresh sliced mushroom. W ...

  4. Jun 13th 2011

    For the meatballs, I used day-old whole wheat bread and omitted the Maggi seasoning (only because I didn't have it). For the "gravy", I didn't have bouillion granules so I used Campbell's be ...

  5. Dec 26th 2010

    We use frozen meatballs and cook on high in the Crock-Pot for 2 hrs. Excellent! :-)

  6. Jul 8th 2010

    awesome dish. My grandsons age 18 and 22 loved it. We ate it over hot buttered noodles!! Thanks, Wonderful and simple to make

  7. Jun 14th 2009

    I am the submitter of this recipe. I'm not sure if I forgot to print it or if it was omitted - but I do use low-sodium products when making this recipe. Hope this helps!

  8. Jun 13th 2009

    delicious.

  9. Jun 2nd 2009

    A bit on the salty side. Will make again, but will probably use low sodium beef broth instead of the beef granules to see if it is any less salty.