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Stroganoff Meatballs Recipe
|Frozen meatballs||24 (Basic Variety)|
|Package cream cheese||3 Ounce, cut into cubes (1 Package)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Hot cooked rice/Hot cooked noodles||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1829 Calories from Fat 977
% Daily Value*
Total Fat 110 g168.9%
Saturated Fat 51.5 g257.7%
Trans Fat 0 g
Cholesterol 454.7 mg
Sodium 3510.5 mg146.3%
Total Carbohydrates 128 g42.6%
Dietary Fiber 3.5 g14.1%
Sugars 29.3 g
Protein 90 g180.3%
Vitamin A 70.5% Vitamin C 43.8%
Calcium 49.7% Iron 76%
*Based on a 2000 Calorie diet
Micro-cook, covered, till thawed, about 4 minutes, rearranging meatballs after each minute.
Micro-cook, covered, till done, about 6 minutes longer, turning meatballs over and rearranging them twice.
Drain off excess fat.
In a 2-quart casserole soften cream cheese in microwave oven about 30 seconds.
Thoroughly blend in the soup and milk.
Stir in the catsup, thyme, and garlic powder.
Micro-cook, covered, till cheese is melted and mixture is smooth, about 8 minutes, stirring every 2 minutes.
Add the meatballs.
Micro-cook, covered, till bubbly, about 5 minutes, stirring twice.
Stir a moderate amount of the hot sauce into the sour cream; return to casserole.
Micro-cook, covered, just till hot, about 1 minute longer.
Do not boil.
Serve over hot cooked rice or noodles.
Sprinkle with snipped parsley.