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