Mom's Meatball Stroganoff

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Very good! My whole family enjoyed this recipe. The meatballs were especially great.

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The meatballs are very nice but it took me 2 hours for preparation -- not 15 minutes. It took me 15 minutes just to clean and cut the mushrooms.

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I made this last week and my wife and I enjoyed it. We did find it a trifle bland though which is why it didn't get a fourth star.

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I served it over wide egg noodles. It was very good.

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This recipe is really good! I have tried it with beef or chicken stock and like it either way. I do agree that the meatballs are rather tender - but not terrible. I don't use chuck.

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I didn't have eggs so I forego the meatball portion - just added cooked ground beef. My husband usually puts hot sauce on everything, but even he appreciated the mellowness of this dish - Thanks Sara!

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This is very easy and tasty. The only time-coonsuming part is making the meatballs. Make a day ahead and put in fridge makes it easy to fry and feed on the day you need.

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I love Beef Stroganoff, but your Meatball Stroganoff,
sounded so intriguing (I never had a Meatball
Stroganoff. Plus, I'm Italian, and always make xtra
Meatballs for leftovers (Meatball Subs OR for fillers
for my stuffed pastas, stuffed veggies, etc, but
here's another EXCELLENT way for me to incorporate this
into my rotation!
1st time, I made your recipe as is, and it is excellent!
2nd time, I made your recipe, using my MB recipe with
my seasoned breadcrumbs, used my beef broth, & red wine
for the sherry, & used chanterelles as U suggested in
your recipe! Whoa! It turned out with such a complexity
& depth of flavors than I could have imagined. Thank
you, Sara!
PS - both times I did serve it on a bed of egg noodles!
I'm keeping your recipe & mine, 2 for one!

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Served it with egg noodles and it was absolutely delicious!

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I left the sherry out of this completely....just added beef stock and chicken stock. Was wonderful, rich and thick. Served it over buttered egg noodles with some sourdough toast.