Meatball Stroganoff

I love this twist on beef stroganoff! Tender egg noodles and wonderful meatballs in a rich savory gravy. Oh my! Such yummy comfort food!

Meatball Stroganoff

1 lb ground beef

1 lb ground pork

2 large eggs, slightly beaten

1 cup Heinz Homestyle Savory Beef Gravy, divided

1/2 cup Panko breadcrumbs

1 tablespoon fresh minced garlic

1 tablespoon dried minced onion

1 teaspoon salt

1/2 teaspoon Worcester sauce

1 teaspoon black pepper

1/4 cup evaporated milk

2 tablespoons dried parsley

1 tablespoon olive oil

2 tablespoons butter

1/4 cup butter

1/4 cup flour

2 cups of beef broth

3/4 cup sour cream

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Mix all ingredients together in a large bowl along with a half cup of the beef gravy. Add more breadcrumbs as needed for the right consistency. Shape into 1 1/2-inch meatballs, forming about 24 meatballs.

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In large skillet, melt olive oil and then add butter. Add meatballs in batches and fry on all sides over medium heat until all sides are browned. Transfer to a paper towel-lined plate. Repeat until all meatballs are browned. When finished, drain off excess fat from skillet but do not wash or clean the pan. 

Melt 1/4 cup butter in the skillet and stir to make sure you blend the pieces of beef and onion and garlic left on the bottom. Using a whisk, quickly whisk in flour and cook for about one minute or until very lightly browned.  

Next, whisk in the beef broth a little at a time, whisking constantly for about 1-2 minutes, until slightly thickened. Stir in half cup of Heinz

Homestyle Savory Beef Gravy. Stir in sour cream; season with salt and pepper, to taste. Add meatballs back to skillet and cover. Simmer on low heat for about 30-40 minutes.

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In the meantime, cook egg noodles as directed on package. Drain well and add to platter. Serve meatballs and gravy over hot egg noodles.

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