Recipe: Yummy Stroganoff Meatballs ala Nan

Recipe: Yummy Stroganoff Meatballs ala Nan Delicious, fresh and tasty.

Stroganoff Meatballs ala Nan. Stroganoff Meatballs ala Nan Kind of a cross between Swedish meatballs and beef stroganoff. Serve with crusty bread and a side salad. In a large bowl, combine the first seven ingredients.

Serve with crusty bread and a side salad. davey bugg.

Set a large skillet to medium-high heat; add butter.

Serve with crusty bread and a side salad. sukiandras.

You can have Stroganoff Meatballs ala Nan using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stroganoff Meatballs ala Nan

1. You need of meatballs.

2. Prepare 1 large of onion, finely chopped.

3. You need 1 tbsp of vegetable oil.

4. Prepare 3 large of garlic cloves, finely minced.

5. You need 1 1/4 lb of ground beef.

6. It’s 1 lb of ground pork.

7. You need 2 tbsp of blue cheese powder.

8. It’s 2 tbsp of worcestershire sauce.

9. It’s 1/3 cup of bread crumbs.

10. It’s 1 large of egg.

11. You need 1 tsp of salt.

12. It’s 1/3 tsp of black pepper.

13. Prepare of sauce.

14. Prepare 2 1/2 cup of beef broth.

15. You need 2 tbsp of cornstarch.

16. It’s 12 oz of sour cream.

17. You need 8 oz of blue cheese, crumbled.

18. It’s of other ingredients.

19. Prepare 4 tbsp of butter.

20. Prepare 10 oz of sliced mushrooms.

21. Prepare of salt, pepper & garlic powder.

22. Prepare 8 of green onions, sliced.

23. Prepare 1 lb of wide egg noodles, cooked & drained.

Consider meatballs a food without borders.

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt.

Working in batches if necessary, sear meatballs on all sides to develop a crust.

Stroganoff Meatballs ala Nan step by step

1. 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..

2. Mix onion/garlic mixture together with the rest of the meatball ingredients. Mix well. I find its easiest to use my hands, kind of squishing it all through my fingers, to thoroughly distribute everything..

3. 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..

4. 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.).

5. 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..

6. 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. Its ready to serve!.

7. Enjoy!.

Return all the meatballs to the skillet.

Meatballs will be tender, and sauce will be thickened.

Bring a large pot of salted water to a boil.

Add the pasta and cook as the label directs.

See recipes for Nan's Beef & Noodles, Nan's Red Salsa, Nan's Onion Jam too.