Stroganoff Meatballs

“I made this tonight for dinner, and it was a big hit. Since we keep kosher, I did have to substitute the milk with soy milk,the butter with margarine, and the sour cream with tofu “sour cream”, but it did not appear to compromise on the taste whatsoever. I served it over egg noodles, as suggested, with baby peas. My husband actually asked if he could have the leftovers tomorrow night, and this from a man who simply abhores leftovers!!! Thank you for this great recipe!!”

“These were so great! We really enjoyed them. I served them over some white rice and come corn. I only used 1 lb. of beef, added 2 cloves of minced garlic, 2 or 3 tbls of fresh chopped parsley, and 3 chopped green onions to the meatballs. I will certainly be making these again. Thanks so much for the great recipe!!”

“Delish!The sauce is outstanding, it compliments the mellow meatballs perfectly.I think I will be making thisoften.”

“Great recipe! Very tasty, but in a mild, homey way. My family quite enjoyed this; I served it with rice and green beans. Next time I think I would add a shake or two of Lea&Perrins in the sauce, and likely add some mushrooms (personal favourite), but it is wonderful as is. I followed the recipe exactly, except for omitting the onions in the actual meatballs (I added some garlic powder to the meat, too). Very easy to prepare. The only stumbling block was minor: I wasn’t sure if the recipe called for fresh or dried breadcrumbs, so being inventive, I used half of each. Worked great; I had moist, firm meatballs! Thanks bert; this recipe is a true keeper!”

“Sauce over the noodles was excellent and by far the best part of the meal. I followed the recipe exactly as it was written but the meatballs were not good at all. In fact they were quite tasteless. Too much breadcrumbs I think.I probably won’t do this one again anytime soon.”

“Hey Bert-I looked all over for my recipe, gave up and found yours.Other than adding 1/2 pound of sliced mushrooms and a dash of nutmeg to the sauce, and 1/2 pound ground pork traded out for the beef I stayed true to your recipe.The sauce is creamy and the meatballs tender. I served over bow tie pasta.Easy, very tasty recipe.Thanks for posting, Di”

“I choose this recipe as I had some meatballs (Karen’s Mama Iuliucci’s FAMOUS MEAT-A-BALLS) and some consomme soup to use up….plus was a tad rushed for supper!!!I was able to do part of the sauce first…leave it, then when I came back, all I had to do was warm up the meatballs, add the sour cream and cook the noodles.The sauce took seconds to put together.I took other suggestions and added 3 garlic and a good shaking of wort. sauce.The suggestion of mushrooms would round this nice dish out perfectly.My DH and I really enjoyed this nice, easy comfort food.As I have more meatballs in the freezer, I will definately use this recipe again!Thanks for the posting”

“Easy recipe! I liked the tang that the consumm’e and ketchup gave. I doubled the onions in the sauce and added i clove of fresh crushed garlic. I love that this os a stroganoff recipe without mushrooms. Next time I would cut the meatballs down to half the serving but double the sauce. Served it over rice”

“I really enjoyed this recipe, but my children and husband did not like the sauce at all.I baked all the meatballs, then only used 1/2 with the sauce.I froze the other 1/2 for use in meatball subs later.Next time, I might leave out the ketchup in the sauce, as I think that is what my family objected to.I loved it though.”

“I almost made this recipe last night! Instead of making meatballs, I seasoned the ground beef and browned it in a skillet. Then I added the flour, ketchup, consomme, a touch of milk, and sour cream to the skillet. I also added a touch of paprika. I served it over pasta and my family LOVED it. I barely had enough left over for lunch today! It reminded me of a mix between ground beef stroganoff and Swedish meatballs. The ketchup is what intrigued me and convinced me to try this recipe. Next time I won’t be lazy and will actually make the meatballs!Thanks for posting!”

“This is pure comfort food! Yum!! I made exactly as written, except added a splash of Worcestershire sauce to the meatballs. This has a great flavor and is very filling, I served over wide egg noodles. Thanks for posting this awesome recipe!!”

“This gets 5 stars cause my honey couldn’t get enough. I did make a couple very minor adjustments. I made the meatballs with cracker crumbs as I usually do my meatballs that way. I also added a little splash of worchestershire sauce as another chef had suggested and plenty of mushrooms just cause we love em. Served it over egg noodles as that is how I always remember eating stroganoff. We really liked this and I am sure to be making it regularly.”

“This was wonderful…I added a little allspice to the meatballs and sauce…and did not cook in oven, just let it simmer low on top of stove…great recipe..I will be making this come winter for my family sunday dinners.”

“I pulled 2 dozen smallish meatballs out of the freezer and added to the sauce which I made in a saucepan, skipping the casserole step. I used fat free sour cream and regular beef broth in place of the consomme. Thanks for an excellent recipe Bert. I love it when I have everything on hand! “

“This was a super easy and yummy recipe.I did do a few add-ins though.I had some homemade meatballs in the freezer that I wanted to use up.I non-stick pan fryed them and set aside to drain on paper towel.I sauted 3/4 a lb mushrooms with the onion and added 1/2 a large sweet onion too as I was using up leftovers.I tossed in a couple of teaspoons of homemade garic butter (also a leftover) in the saute mixture and decreased the called for butter to 2 tbsp margerine.I was having a glass of cabernet merlot while I cooked this so I thoughtI would just toss in a few glug glugs (a generous 1/4-1/3 c.) I let a bit of the alcohol burn off before continuing on with the recipe.I used about 3 tbsp flour.I used the ‘squeeze’ method for the ketchup so I think I used about 3 tbsp of it.I too only neede about 1/2 of the sour cream to suit my taste.My non-stick saute pan is ovenproof so I popped the finished product (covered) into the slow oven until dinner time.Served with a tossed salad and put the stroganoff balls over egg noodles and placed a dollop of sour cream on top.It looked fabulous and tasted superb.Thanks so much for this simple and delicious recipe.A definite keeper, one I know I will make again and again.Yummy!…Annie”

“I prepared these a few evenings ago on a cold and rainy night.I made the entire recipe of meatballs, but since I was only serving my husband and myself, I froze some for later.I did make the full recipe of sauce and added Worcestershire sauce and garlic for more flavor.Instead of noodles or rice, I made recipe #100888 Corn and Mashed Potatoes and topped with the extra sauce.We also had a tossed salad to round out the meal.I warmed the leftovers for lunch the next day and loved the comfort food.”

“The sauce makes this dish.Having a meatball day?Try Bert’s recipe for stroganoff meatballs & really enjoy yourself.A definite winner!”

“A new family favorite!I used turkey then followed the recipe as directed with great results.The meatballs were a cinch to make and came out nice and tender. I know I’ll use this same recipe formeatballs in spaghetti sauce, soup, etc. Thanks, Bert.”

“We had this for dinner last week and it was great!!I made it just as it was posted.The kids and husband all loved it and said it was definitely a “keeper.”Thanks!”