Mom's Meatball Stroganoff

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I will make this again, except for adding onions to the meatball mixture. When frying the meatballs, the onions began to stick to the skillet and burn. As a result, the final product had a burnt taste. The sauce was excellent and I used portobello mushroom and white wine as opposed to cooking sherry.

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My husband dislike ground beef and so, I thought, I should make this version of beef stroganoff instead. I had a 96% lean ground beef and was afraid the meatballs would turn out tough and dry. Well, the meatballs turned out juicy and flavorful! In addition, due to my habit of "healthy eating", I baked the meatballs in the oven, at 400 degrees for 25 minutes instead of browning it in oil. I sautéed the veggies with butter, put in the flour and then the wine and then beef stock. The sauce turned out good and the whole dish turned out pretty good! Give it a try, you might like it! Happy Eating! :

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This is a very good version of stroganoff, and you don't have to spend a ton of $$ on a prime cut of beef. My kids LOVE the meatballs. I made a few changes to the recipe that I think made it even better (in my humble opinion. I used a mixture of mushrooms - button, cremini and reconstituted shitake. I reconstituted the shitake in the chicken stock to make it a little more flavorful. I also used creme fraiche instead of sour cream. The sauce is the perfect thickness, and has a rich velvety texture. Served over hot rice and with a side of roasted Brussels sprouts!

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A-Mazing! love love love this recipe

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The recipe came out without any problems. However, the flavor of it was not the flavor of stroganoff. I think the reason for this was probably that this recipe has a chicken base but typical stroganoff has a beef base. While this recipe was passable it did not produce "the look" that cooks like to see in people's faces when they taste something absolutely stunning.

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This was tasty! I used one whole egg, beef stock, and yogurt. Everything else as written. Served over medium noodles. The meatballs I cooked in the oven and they were very light and tender. Try it, you'll like it! Oh, I did have to thicken the sauce more with corn starch and water.

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I have made a lot of stroganoff and we all enjoyed it thoroughly. I added a little of thyme to the meatballs and added the flour before the Sherry to saute, besides that followed it to a tee and it was fabulous.

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This was wonderful. I'm saving it in my favorite recipe files. I did make one change based on some of the other reviews. For the sauce, I used one can of chicken broth and one can of cream of mushroom soup. I served the whole thing over penne pasta. The leftovers are just as good as the fresh stuff!!

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I didn't have fresh dill so I used dry. Had I used fresh dill the flavor would have probably been stronger. I used Greek yogurt instead of sour cream and it worked out nicely. I enjoyed the mild flavor of the sherry. I agree with another reviewer that the sauce is runny. Next time I will use fresh dill and less stock. It is worth trying again for sure.

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This is by far my favorite stroganoff recipe. The meatballs are really easy and so good. I have made it several times and I am going to make it tonight and make extra meatballs to stick in the freezer. I use whatever wine I have on hand and it always tastes good.
This is one of my kids favorites too!!