Recipe of Super Quick Homemade Stroganoff Meatballs ala Nan

Stroganoff Meatballs ala Nan.

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, stroganoff meatballs ala nan. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Stroganoff Meatballs ala Nan is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look fantastic. Stroganoff Meatballs ala Nan is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have stroganoff meatballs ala nan using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stroganoff Meatballs ala Nan:

1. {Prepare of meatballs.
2. {Get 1 large of onion, finely chopped.
3. {Take 1 tbsp of vegetable oil.
4. {Take 3 large of garlic cloves, finely minced.
5. {Get 1 1/4 lb of ground beef.
6. {Make ready 1 lb of ground pork.
7. {Prepare 2 tbsp of blue cheese powder.
8. {Get 2 tbsp of worcestershire sauce.
9. {Make ready 1/3 cup of bread crumbs.
10. {Prepare 1 large of egg.
11. {Make ready 1 tsp of salt.
12. {Prepare 1/3 tsp of black pepper.
13. {Take of sauce.
14. {Get 2 1/2 cup of beef broth.
15. {Get 2 tbsp of cornstarch.
16. {Get 12 oz of sour cream.
17. {Take 8 oz of blue cheese, crumbled.
18. {Get of other ingredients.
19. {Prepare 4 tbsp of butter.
20. {Prepare 10 oz of sliced mushrooms.
21. {Get of salt, pepper & garlic powder.
22. {Get 8 of green onions, sliced.
23. {Get 1 lb of wide egg noodles, cooked & drained.

Steps to make Stroganoff Meatballs ala Nan:

1. MAKE THE MEATBALLS: In a large skillet over medium heat, cook the onion in the oil for about 15 minutes, until fragrant and beginning to brown. Stir in the garlic and cook 1 minute more. Remove from heat..
2. Mix onion/garlic mixture together with the rest of the meatball ingredients. Mix well. I find it's easiest to use my hands, kind of squishing it all through my fingers, to thoroughly distribute everything..
3. Form into bite-size meatballs. I use a small cookie scoop to make them uniform size. Cook the meatballs in a large skillet over medium-high heat until nicely browned and a bit crusty, turning meatballs to brown on all sides. Remove from skillet and set aside..
4. COOK THE MUSHROOMS: Drain excess grease from the skillet, but leave any brown bits from frying the meatballs in the skillet. Add the butter and mushrooms and cook over medium-high heat until browned. Add seasonings to taste and the white (bottom) part of the sliced green onions. (The green onion tops will be added later.).
5. MAKE THE SAUCE: Stir the cornstarch into the beef broth. Pour over the mushrooms and bring to a boil stirring until thickened, about 2 minutes. Reduce heat to medium-low. Stir in the sour cream and blue cheese. Stir until everything is well combined. Add the cooked meatballs, cover and simmer for 15-20 minutes to combine flavors..
6. Add the cooked, drained egg noodles and gently stir everything together so the noodles get nicely coated with the sauce. Add the green onion tops. It's ready to serve!.
7. Enjoy!.

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