Stroganoff Meatballs ala Nan
Stroganoff Meatballs ala Nan

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, stroganoff meatballs ala nan. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Stroganoff Meatballs ala Nan Kind of a cross between Swedish meatballs and beef stroganoff. Serve with crusty bread and a side salad. Great recipe for Stroganoff Meatballs ala Nan.

Stroganoff Meatballs ala Nan is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Stroganoff Meatballs ala Nan is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook stroganoff meatballs ala nan using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Stroganoff Meatballs ala Nan:
  1. Take meatballs
  2. Prepare onion, finely chopped
  3. Get vegetable oil
  4. Prepare garlic cloves, finely minced
  5. Make ready ground beef
  6. Prepare ground pork
  7. Prepare blue cheese powder
  8. Make ready worcestershire sauce
  9. Take bread crumbs
  10. Make ready egg
  11. Prepare salt
  12. Make ready black pepper
  13. Take sauce
  14. Get beef broth
  15. Get cornstarch
  16. Take sour cream
  17. Prepare blue cheese, crumbled
  18. Prepare other ingredients
  19. Get butter
  20. Make ready sliced mushrooms
  21. Make ready salt, pepper & garlic powder
  22. Take green onions, sliced
  23. Get wide egg noodles, cooked & drained

Place flour in a large shallow bowl; gently roll meatballs in flour. A classic Stroganoff sauce, made with cream of mushroom soup, sour cream, milk and paprika, tossed with meatballs and served over Inn Maid® Wide Egg Noodles. E-mail this to a friend! send. This included recipe ideas from Crock-Pot Meatballs Stroganoff with the bouillon and cream cheese.

Instructions to make Stroganoff Meatballs ala Nan:
  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 it's 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. It's ready to serve!
  7. Enjoy!

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.. Meanwhile, in a large skillet, heat oil over medium-high heat. Add broth, stirring to loosen browned bits from pan. A simple, inexpensive version of a popular dinner entree.

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