Stroganoff Meatballs ala Nan
Stroganoff Meatballs ala Nan

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stroganoff meatballs ala nan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stroganoff Meatballs ala Nan is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Stroganoff Meatballs ala Nan is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have stroganoff meatballs ala nan using 23 ingredients and 7 steps. Here is how you cook that.

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