Meatballs Stroganoff Recipe
Ingredients
| Beaten eggs | 2 | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Finely crushed saltine crackers | 3⁄4 Cup (12 tbs) | |
| Dried thyme | 1⁄4 Teaspoon, crushed | |
| Dried oregano | 1⁄4 Teaspoon, crushed | |
| Ground beef | 1 Pound | |
| Ground pork | 1 Pound | |
| Instant beef bouillon granules | 2 Teaspoon | |
| Canned mushroom stems and pieces | 4 Ounce, drained (1 Can, 14 Ounces) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Hot cooked noodles | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 568 Calories from Fat 323
% Daily Value*
Total Fat 36 g55.5%
Saturated Fat 14.3 g71.7%
Trans Fat 0 g
Cholesterol 182.4 mg60.8%
Sodium 471.3 mg19.6%
Total Carbohydrates 33 g11%
Dietary Fiber 1.6 g6.5%
Sugars 2.5 g
Protein 28 g56.1%
Vitamin A 5.6% Vitamin C 1.4%
Calcium 7.7% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
Stir in cracker crumbs, thyme, oregano, 1/2 teaspoon salt, and dash pepper.
Add ground beef and ground pork; mix well.
Shape meat mixture into 1-inch meatballs.
In large skillet brown the meatballs, half at a time; drain off fat.
Return meatballs to skillet.
Add bouillon granules and 1 cup water.
Cover; simmer for 20 minutes.
Remove meatballs from skillet.
Skim fat from pan juices.
Add mushrooms and 1/4 teaspoon salt to juices in skillet.
Combine flour and 1/2 cup cold water; add to juices.
Cook and stir till thickened and bubbly.
Stir about 1/2 cup of the hot mixture into sour cream; return to skillet.
Add meatballs.
Heat through over low heat; do not boil.
Serve with hot cooked noodles.
Garnish with snipped parsley, if desired.
Chef
