Mom's Meatball Stroganoff

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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!!

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This recipe was quite easy for me to prepare and although I adjusted the recipe by adding more garlic (just my personal preference it came out great. My wife loved it, and is taking the leftovers to work for lunch!!

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No one will know - use high fiber whole wheat bread for your bread crumbs and just throw two slices in a food processor. A natural starch that goes with this is of course egg noodles as a bed for the meatballs. Then, carmelize some onions to serve over the top for better presentation (garnish with a sprig of dill also. To make this Kosher, just find some Tofutti sour cream where the soy products are sold - no one will know the difference. If you don't have whole grain mustard, use dijon and add some "fines herbes," a popular French herb mixture of parsley, chives, tarragon and chervil. Kids will devour this meal.

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Tasty but the sauce was not thick enough, therefore was not great to serve over noodles. Next time i will double the sauce recipe and thicken it up more.

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I just served this recipe for the second time. Both times to guests, and both times it was raved about! The meatballs were tender and flavorful and the gravy was delicious. It is definitely a keeper.