Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stroganoff meatballs ala nan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stroganoff Meatballs ala Nan is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Stroganoff Meatballs ala Nan is something that I’ve loved my entire life. They are nice and they look fantastic.
Try them with our Marinara Sauce. We make our sauces slowly so you can make delicious meals fast. Grab a recipe and try now!
To begin with this particular recipe, we must first prepare a few ingredients. You can have stroganoff meatballs ala nan using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Stroganoff Meatballs ala Nan:
- Prepare meatballs
- Take 1 large onion, finely chopped
- Take 1 tbsp vegetable oil
- Get 3 large garlic cloves, finely minced
- Get 1 1/4 lb ground beef
- Get 1 lb ground pork
- Make ready 2 tbsp blue cheese powder
- Prepare 2 tbsp worcestershire sauce
- Get 1/3 cup bread crumbs
- Take 1 large egg
- Get 1 tsp salt
- Get 1/3 tsp black pepper
- Get sauce
- Prepare 2 1/2 cup beef broth
- Make ready 2 tbsp cornstarch
- Get 12 oz sour cream
- Take 8 oz blue cheese, crumbled
- Make ready other ingredients
- Prepare 4 tbsp butter
- Make ready 10 oz sliced mushrooms
- Get salt, pepper & garlic powder
- Make ready 8 green onions, sliced
- Make ready 1 lb wide egg noodles, cooked & drained
This included recipe ideas from Crock-Pot Meatballs Stroganoff with the bouillon and cream cheese. I made this using frozen mushroom and swiss meatballs. I added a little extra sour cream (used @ a cup and a quarter) and egg noodles.. Serve with crusty bread and a side salad. fenway.
Steps to make Stroganoff Meatballs ala Nan:
- MAKE THE MEATBALLS: In a large skillet over medium heat, cook the onion in the oil for about 15 minutes, until fragrant and beginning to brown. Stir in the garlic and cook 1 minute more. Remove from heat.
- Mix onion/garlic mixture together with the rest of the meatball ingredients. Mix well. I find it's easiest to use my hands, kind of squishing it all through my fingers, to thoroughly distribute everything.
- Form into bite-size meatballs. I use a small cookie scoop to make them uniform size. Cook the meatballs in a large skillet over medium-high heat until nicely browned and a bit crusty, turning meatballs to brown on all sides. Remove from skillet and set aside.
- COOK THE MUSHROOMS: Drain excess grease from the skillet, but leave any brown bits from frying the meatballs in the skillet. Add the butter and mushrooms and cook over medium-high heat until browned. Add seasonings to taste and the white (bottom) part of the sliced green onions. (The green onion tops will be added later.)
- MAKE THE SAUCE: Stir the cornstarch into the beef broth. Pour over the mushrooms and bring to a boil stirring until thickened, about 2 minutes. Reduce heat to medium-low. Stir in the sour cream and blue cheese. Stir until everything is well combined. Add the cooked meatballs, cover and simmer for 15-20 minutes to combine flavors.
- Add the cooked, drained egg noodles and gently stir everything together so the noodles get nicely coated with the sauce. Add the green onion tops. It's ready to serve!
- Enjoy!
Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain. Set a large skillet to medium-high heat; add butter.
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