Baked Stroganoff Meatballs Recipe
Ingredients
| Lean ground beef | 1/2 Pound | |
| Onion | 1 Small, finely chopped | |
| Parmesan cheese | 1 /4 Cup (16 tbs), grated | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Cream | 1 Can (10oz) | |
| 1 beef-bouillon cube, crumbled | ||
| Long grain rice package | 1 | |
| Mushroom | 1 Can (10oz) | |
| Butter/Margarine | 1 Tablespoon | |
| Boiling water | 1/4 Cup (16 tbs) | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1 (2-oz.) jar sliced pimiento, drained | ||
Directions
Preheat oven to 400°F (205°C).
In a large bowl, combine beef, onion, Parmesan cheese, milk, egg, salt, Worcestershire sauce and pepper.
Mix well.
Shape into 18 meatballs.
Place in a 2-quart baking dish.
Bake, uncovered, for 15 minutes.
Drain off fat.
Stir in soup and bouillon cube.
Reduce oven temperature to 350°F (177°C) and bake, uncovered, for 45 minutes.
Place contents of rice and seasoning packets, mushrooms and butter or margarine in a 1-quart casserole.
Add boiling water, stir and cover.
Bake in oven beside baking dish with meat balls, about 40 minutes, or until all liquid is absorbed.
Remove meatballs from oven; stir in sour cream.
Return to oven and heat 5 minutes.
Stir pimiento into rice.
In a large bowl, combine beef, onion, Parmesan cheese, milk, egg, salt, Worcestershire sauce and pepper.
Mix well.
Shape into 18 meatballs.
Place in a 2-quart baking dish.
Bake, uncovered, for 15 minutes.
Drain off fat.
Stir in soup and bouillon cube.
Reduce oven temperature to 350°F (177°C) and bake, uncovered, for 45 minutes.
Place contents of rice and seasoning packets, mushrooms and butter or margarine in a 1-quart casserole.
Add boiling water, stir and cover.
Bake in oven beside baking dish with meat balls, about 40 minutes, or until all liquid is absorbed.
Remove meatballs from oven; stir in sour cream.
Return to oven and heat 5 minutes.
Stir pimiento into rice.
Chef
