Add mushrooms and garlic to these classic beef meatballs and serve over beef stroganoff.

Beef Stroganoff Meatballs

Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.

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. 