Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Recipe
Description
Add mushrooms and garlic to these classic beef meatballs and serve over beef stroganoff.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Meatballs | ||
½ (8-oz.) pkg. baby bella mushrooms | ||
1 (1-lbs.) pkg. 85%-lean ground beef | ||
¼ c. Hy-Vee plain bread crumbs | ||
¼ c. white onions, finely chopped | ||
1 Hy-Vee large egg, beaten | ||
¼ tsp. Hy-Vee salt | ||
¼ tsp. Hy-Vee black pepper | ||
2 large cloves garlic, minced | ||
5 c. Hy-Vee egg noodles, cooked; hot | ||
Sauce | ||
1 ½ c. water | ||
1 (1.5-oz.) pkg. beef stroganoff spice mix | ||
¼ c. Hy-Vee sour cream | ||
1 tbsp. parsley, chopped, plus additional for garnish | ||
Hy-Vee coarse-ground black pepper, for serving |
Things To Grab
- Food processor
- Large skillet
- Rimmed baking sheet
- Large bowl
- Paper towels
- Saucepan
Directions
Place mushrooms in food processor. Cover and process until finely chopped. Transfer to a medium nonstick skillet. Cook over medium heat 3 to 5 minutes or until slightly brown and moisture releases. Drain; cool.
Gently combine ground beef, bread crumbs, white onions, egg, salt, and black pepper in a large bowl. Add garlic and cooked mushrooms. Shape meatballs with 1-1/4-inch cookie scoop or moistened hands.
Place meatballs on prepared baking sheet about 1-inch apart. Bake 10 to 12 minutes or until internal temperature reaches 165 degrees. Drain on paper towels.
For sauce: Whisk together water and stroganoff spice mix in a small saucepan. Bring to boil; cover and simmer for 2 minutes. Stir in sour cream. Add chopped parsley; heat until warm. Serve sauce over meatballs and hot cooked egg noodles. Garnish with additional chopped parsley and coarse-ground black pepper, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 170mg
- Sodium: 1160mg
- Total Carbohydrates: 61g
- Protein: 34g