Stroganoff Meatballs ala Nan

Hey everyone, hope you're 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 food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Stroganoff Meatballs ala Nan is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stroganoff Meatballs ala Nan estimated approx 1 hour 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Stroganoff Meatballs ala Nan using 23 ingredients and 7 steps. Here is how you cook it.

Kind of a cross between Swedish meatballs and beef stroganoff. Serve with crusty bread and a side salad.

Ingredients and spices that need to be Get to make Stroganoff Meatballs ala Nan:

1. meatballs
2. 1 large onion, finely chopped
3. 1 tbsp vegetable oil
4. 3 large garlic cloves, finely minced
5. 1 1/4 lb ground beef
6. 1 lb ground pork
7. 2 tbsp blue cheese powder
8. 2 tbsp worcestershire sauce
9. 1/3 cup bread crumbs
10. 1 large egg
11. 1 tsp salt
12. 1/3 tsp black pepper
13. sauce
14. 2 1/2 cup beef broth
15. 2 tbsp cornstarch
16. 12 oz sour cream
17. 8 oz blue cheese, crumbled
18. other ingredients
19. 4 tbsp butter
20. 10 oz sliced mushrooms
21. salt, pepper & garlic powder
22. 8 green onions, sliced
23. 1 lb wide egg noodles, cooked & drained

Instructions to make 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!

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