Stroganoff Meatballs Recipe
Ingredients
| 24 Basic Frozen Meatballs | ||
| 1 3-ounce package cream cheese, cut in cubes | ||
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Milk | 3/4 Cup (16 tbs) | |
| Catsup | 2 Tablespoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Garlic powder | 1/8 Teaspoon | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Hot cooked rice or hot cooked noodles | ||
| Snipped parsley | ||
Directions
Arrange the frozen meat-balls in single layer in 12 x 7 1/2 x 2-inch baking sheet.
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.
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.
Chef
