Meatballs Stroganoff

I love meatballs. I love stroganoff. Unsurprisingly, I loved stroganoff meatballs.

This recipe relies heavily on the sauce I use when I make this dish, with some minor improvisation. The meatballs are relatively straightforward, using meatloaf mix and adding a punch of dill. Easy and satisfying and good with buttered egg noodles.


For the meatballs
1 pound meatloaf mix
1/3 cup or so panko
1 splash milk
1 egg, lightly beaten
salt and pepper
splash Worcestershire sauce
1 tbsp chopped fresh dill
2 cloves garlic, minced

Combine milk, panko, and egg. Mix with remaining meatball ingredients. Preheat oven to 350.

For the sauce
1 can (1.5 cups) beef broth (I like Campbell’s)
1/3 cup light sour cream
1/4 cup flour
1 small onion, chopped
1-2 tbsp fresh dill, chopped
1 tbsp olive oil
splash Worcestershire sauce
juice from half a lemon
1 cup sliced mushrooms

Heat oil in pan. Sautee onions and mushrooms until soft. Sprinkle flour over mushrooms. Add sour cream, beef broth, lemon juice and Worcestershire sauce. Let simmer five minutes. Stir in dill. Season to taste. Add more broth if you need to thin out sauce.

Arrange meatballs in 9X13 baking dish (I made 16). Pour sauce over them. Bake for 30 minutes. Serve with egg noodles, if desired.


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