Stroganoff meatballs

Stroganoff meatballs

Community Classics .
Edited on Apr 07, 2007

A good recipe for those who don't like to chop onions. 18 to 24 balls will serve 4. To keep the meatballs round, don't crowd and turn often while browning.


1 1/2 pound hamburger
1 egg
1 1/2 teaspoon pepper
1/2 cup dry bread crumbs
3 T grated lemon zest
2 T butter

1/3 cup evaporated milk
4 T minced sweet onions
1 6 oz can of mushrooms, drained
2 T flour
1 T Worcestershire sauce
1 cup beef broth
1 t dried parsley
1/2 cup sour cream


Combine first seven ingredients and a pinch of onions. Shape into 18 to 24 meatballs. Brown in butter in teflon pan. Turn often to brown evenly.Remove and reserve on warm platter. Add mushrooms to pan and brown in the drippings. Add 2 T onion and blend in the flour and Worcestershire sauce. add the rest of your ingredients except the sour cream. Bring to a boil. Reduce and returm meatballs to the pan. simmer for 15 minutes. Remove meatballs to a warm platter and add the sour cream to the pan. Mix and pour over the meatballs once plated. Goes well with some good wine and fresh asparagus.

Not a NESTLÉ®-tested recipe.

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