Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Add mushrooms and garlic to these classic beef meatballs and serve over beef stroganoff.
Servings and Ingredients
|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|
|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
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 170mg
- Sodium: 1160mg
- Total Carbohydrates: 61g
- Protein: 34g