Recipe for Stroganoff Meatballs


    Stroganoff Meatballs

    1 1/2 pounds lean ground beef
    1 teaspoon salt
    1 1/2 cups bread crumbs
    2 teaspoons Worcestershire sauce
    1/4 cup finely chopped onion
    1/4 cup milk
    2 eggs

    1 1/2 cups mushrooms
    1/2 cup chopped onions
    1/4 cup butter or margarine
    4 tablespoons flour, divided
    1/4 teaspoon salt
    1 1/2 cups beef broth
    1 cup sour cream

    In a bowl, combine the eggs, milk, onion and Worcestershire sauce. Stir in bread crumbs and salt. Add beef and mix well. Shape into 1 1/4-inch balls. Place in pan, lightly sprayed with cooking spray, and bake at 350 degrees F for 20 minutes or until meat is no longer pink.

    Sauce: Melt butter in a heavy saucepan, saute mushrooms and chopped onions until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add beef broth. Cook and stir until smooth.

    Combine sour cream with remaining 1 tablespoon flour until smooth, then stir into the mushroom mixture. Add meatballs; simmer until heated through. Serve over noodles.

    Makes 6 servings.

    Meatballs can be made ahead of time and frozen.