Ingredients for Creamy Stroganoff Meatballs
- Turkey Meatballs
- Water
- Cider Vinegar
- 1 tbsp Worcestershire sauce
- Beef Bouillon
- Cream Cheese
- Garlic Powder
- Dry Dill Weed
- Cornstarch
- Cold Water
- 1 medium onion, finely chopped
- Sliced Mushrooms
- Olive Oil
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How to Make Creamy Stroganoff Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, onion, garlic, bread crumbs, egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Gently mix until just combined.
- Roll the mixture into 1-inch meatballs.
- Place meatballs in a baking dish.
- Bake for 20 minutes, or until cooked through.
- While meatballs are baking, steam peas and carrots with tarragon until tender-crisp.
- In a saucepan, combine beef broth, cream of mushroom soup, and milk. Bring to a simmer over medium heat, stirring occasionally.
- Add cooked meatballs to the sauce and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Serve meatballs and sauce over steamed peas and carrots. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
57g
Carbs
3g
