Meatball Stroganoff From Best Ever Recipes

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Servings: 4

1 lb (454 g) lean ground beef
1/4 cup (60 mL) fresh bread crumbs
1 egg
2 tsp (10 mL) Worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cups (750 mL) sliced mushrooms
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) sodium-reduced beef stock
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) light sour cream
2 tsp (10 mL) cornstarch




In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Roll by rounded 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes.

Meanwhile, in large skillet, heat oil over medium heat; fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.

Stir in stock and mustard; bring to boil. Reduce heat and simmer for 5 minutes.

In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch; whisk into sauce. Return meatballs to pan; simmer until sauce is thickened, about 2 minutes.