Meatball Stroganoff Recipe
Meatball Stroganoff is best to try with rice or egg noodles. This Meatball Stroganoff will sure add a royale touch to your party menu and is pretty easy to prepare too. Why don’t you try this Meatball Stroganoff for the party next week.
Ingredients
1 pound ground sirloin
1/2 cup fresh breadcrumbs
6 tablespoons skim milk
1 tablespoon reduced calorie stick margarine, melted
1 teaspoon salt
2 teaspoons minced fresh onion
Dash of ground nutmeg
Dash of ground cloves
Dash of pepper
1 tablespoon reduced-calorie stick margarine
Cooking spray
2 tablespoons all purpose flour
1 (l4 1/4 ounce) can no salt added beef broth
1/2 cup fat free sour cream
Directions
Combine first 9 ingredients in a bowl; stir well.
Shape mixture into 24 (1 inch) balls.
Melt 1 tablespoon margarine in a large non stick skillet coated with cooking spray over medium heat.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove meatballs from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Place flour in skillet.
Gradually add beef broth, stirring with a whisk until blended.
Place over medium heat, and cook 3 minutes or until slightly thick, stirring constantly.
Remove from heat; stir in sour cream.
Return meatballs to skillet; cook over medium heat 3 minutes or until meatballs are thoroughly heated (do not boil or sour cream will curdle).
Serve over rice or egg noodles.
Shape mixture into 24 (1 inch) balls.
Melt 1 tablespoon margarine in a large non stick skillet coated with cooking spray over medium heat.
Add meatballs; cook 8 minutes or until browned, turning frequently.
Remove meatballs from skillet; set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Place flour in skillet.
Gradually add beef broth, stirring with a whisk until blended.
Place over medium heat, and cook 3 minutes or until slightly thick, stirring constantly.
Remove from heat; stir in sour cream.
Return meatballs to skillet; cook over medium heat 3 minutes or until meatballs are thoroughly heated (do not boil or sour cream will curdle).
Serve over rice or egg noodles.
