Things have been so crazy since we got back from Canada. We only have three weeks to move out of our apartment, put our stuff into storage (a.k.a. my parents’ house), organize as much baby stuff as we can, pack everything for France, spend as much quality time with as many people as possible before we leave, and squeeze in a few doctors appointments, too. Things are definitely going to be busy around here until our very last day.
What does all of that have to do with meatball stroganoff? Absolutely nothing. I made this meal when we were in Canada – and once before we went – and now I’m finally sharing it with you. I got the idea from my sister when she made pretty much the exact same thing a few months ago, but I adapted her recipe to incorporate the sauce from my favorite stroganoff.
The problem with regular beef stroganoff is that it takes forever and makes a big mess. It’s one of those recipes that you find yourself scrambling around in the last 10 minutes of cooking to make sure everything will be ready at the same time, and even when you’re done, you just can’t fathom cleaning up from all the dishes you just created in that whirlwind cooking session. Or is that just a problem I have? I found it so much simpler to make these meatballs because you can pop them in the oven while you focus on the sauce and noodles. Plus, you can get a few dishes done while everything cooks.
Since stroganoff is such a hearty, comfort food, I love having this meal with a nice, big helping of salad or some freshly steamed broccoli – you know, to keep things in balance.Print
- 1 pound ground beef
- 1/4 cup diced yellow onion
- 1 cup panko breadcrumbs
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of ground nutmeg
- 1 12-ounce package wide egg noodles
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 10-ounce cans beef consommé
- 3 teaspoons Dijon mustard
- 1/4 cup fat free sour cream
- Chopped fresh parsley, for garnish
- Preheat oven to 400˚F (200˚C).
- In a large bowl, mix together the ground beef, onion, breadcrumbs, egg, salt, pepper and nutmeg. Form mixture into 1 1/4 – 1 1/2 inch meatballs and place on a parchment or foil lined baking sheet *affiliate link.
- Bake for 22 – 25 minutes. While the meatballs are baking, cook the noodles according to package directions and prepare the sauce.
- To make the sauce, melt the butter or margarine in a saucepan over medium heat. Whisk *affiliate link in flour to make a roux. Pour in the consommé and continue to whisk *affiliate link until smooth. Stir in Dijon mustard and sour cream. Simmer until thickened (sauce should coat the back of a spoon), and reduce heat to low to keep warm if needed.
- Toss cooked pasta and meatballs with sauce and top garnish with chopped fresh parsley before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg