Meatballs have always been one of my favorites ever since I was a child. I love eating meatballs dipped in ketchup, but eating them with spaghetti is the best. The meatballs in this recipe were baked not fried, which make it healthier. A creamy sauce made of sour cream, ketchup and consommé completes this wonderful dish. A challenge that I encountered while making this was keeping my family away from the kitchen. Otherwise, there wouldn’t be any more meatballs left by the time I finished making the sauce.
Normally stroganoff meatballs are served over broad egg noodles. As a typical Filipino would do, I serve it with rice. Yummy! 🙂
Cooking Tips for Perfect Meatballs
To make sure your meatballs turn out tender and flavorful, start with a good mix of meats. Combining ground beef with ground pork or turkey adds depth to the flavor and keeps them juicy. Don’t skip the breadcrumbs; they help bind the mixture and keep the meatballs moist. When mixing your ingredients, use your hands but be careful not to overwork the meat. Just mix until everything is combined, and then shape them gently. Baking the meatballs instead of frying helps reduce grease and makes cleaning up easier. Be sure to line your baking sheet with parchment paper to prevent sticking and make for an effortless cleanup. If you want to add some extra flavor, consider mixing in finely chopped onions or garlic into the meatball mixture. This will infuse the meatballs with a delicious aroma and taste.
Serving Suggestions to Elevate Your Dish
While broad egg noodles are a classic pairing, there are plenty of other ways to enjoy stroganoff meatballs. If you prefer something lighter, serve them over zucchini noodles or spaghetti squash for a healthier twist. For a heartier meal, mashed potatoes or creamy polenta can create a comforting base. If you’re feeling adventurous, try serving the meatballs in a toasted sub roll topped with cheese for a delicious meatball sandwich. Adding a sprinkle of fresh parsley or chives on top can brighten the dish and enhance the presentation. A side of steamed vegetables or a simple green salad pairs nicely to balance the richness of the sauce. You can even throw in some crusty bread to soak up the delicious sauce.
Storage and Reheating Instructions
If you happen to have leftovers, storing them correctly will keep them tasting fresh. Allow the meatballs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. If you want to keep them longer, consider freezing them. Place the meatballs in a single layer on a baking sheet to freeze them individually. Once they are frozen, transfer them to a freezer bag or an airtight container. They can be stored in the freezer for up to three months. When reheating, it’s best to do so on the stovetop for even heating. Add a splash of water or broth to the pan to keep the meatballs moist. If you prefer using the microwave, cover the dish to retain moisture, heating in short intervals until warmed through.
Frequently Asked Questions
What can I use instead of ground beef?
If you’re looking to switch things up, ground turkey or ground pork work really well. They both add great flavor and keep the meatballs moist.
How should I store leftover meatballs?
Let the meatballs cool completely before transferring them to an airtight container. They can be stored in the fridge for up to three days or frozen for a couple of months.
Can I make the meatballs ahead of time?
Absolutely! You can prep the meatballs a day in advance and store them in the fridge. Just bake them fresh when you’re ready to eat.
What should I serve with stroganoff meatballs?
These meatballs are typically served over broad egg noodles, but I love them with rice for a twist. A side of steamed veggies or a fresh salad pairs nicely too.
What common mistakes should I avoid when making meatballs?
One common mistake is overmixing the meat, which can lead to tough meatballs. Also, make sure your oven is preheated so they cook evenly.
Stroganoff Meatballs
Ingredients
Meatballs
- 2 lbs. lean ground beef
- 1 ½ cups bread crumbs
- ¼ cup milk
- ¼ cup finely chopped onion
- 2 eggs beaten
- 1 teaspoon salt
- ½ teaspoon pepper
Sour-cream sauce
- 1 cup chopped onion
- ¼ cup butter
- ¼ cup all purpose flour
- ¼ cup ketchup
- 2-10 oz. cans consommé undiluted
- 2 cups fat-free sour cream
Instructions
- Combine all meatball ingredients in a large bowl.
- Mix well and roll in balls of desired size.
- Place on edged cookie sheet and bake at 375°F for 25-30 minutes.
- Remove from oven, drain and set aside.
- To make the sauce, melt butter in a pan. Add onion and cook until browned.
- Add the flour and mix well.
- Add ketchup and consommé, cooking slowly until thickened.
- Add sour cream, then meatballs.
- Serve over broad egg noodles or rice.
- Enjoy!
Notes
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