Meatball Stroganoff

🧂 Ingredients

• 2 lbs. 96% lean ground beef
• 2 large eggs
• 1/2 cup 4C Gluten Free Italian bread crumbs

  or use regular bread crumbs
• 1/2 cup parmesan cheese

  grated
• 1/4 cup 2% milk

  or cream
• 1 tbsp. Worcestershire sauce
• 2 tbsp. ketchup
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1 tsp. Montreal steak seasoning
• 4 tbsp. butter

  or avocado oil
• 1 large white onion

  sliced and separated into rings
• 8 oz. fresh mushrooms

  sliced, (or two 4-oz. cans sliced mushrooms, drained)
• 2 cloves garlic

  minced
• 3/4 cup gluten free flour

  or use regular all-purpose flour
• 32 oz. beef broth
• 1 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1/2 tsp. Montreal steak seasoning
• 1 tbsp. dried parsley
• 1/2 tsp. dried thyme
• 1/2 tsp. dill weed
• 1 cup heavy whipping cream
• 1 cup sour cream
• 24 oz. hot, buttered noodles

  or use gluten free noodles

Instructions

• 1 Combine ingredients in large mixing bowl with hands until very well mixed.
• 2 Shape into 1” balls.
• 3 Place meatballs on a greased cookie sheet and bake at 350° for about 35-40
  minutes or until well-browned and cooked through.
• 4 Set aside.
• 5 Meanwhile, prepare stroganoff.
• 6 Combine and serve over hot cooked noodles.
• 7 Yield: 42 meatballs.
• 8 In a Dutch oven, melt butter or avocado oil.
• 9 Add onion, mushrooms and garlic and sauté until veggies are tender, about 5-7
  minutes.
• 10 Stir in flour and cook a minute or two.
• 11 Add salt, pepper, Montreal steak seasoning, parsley, dill weed and thyme.
• 12 Slowly add beef broth, one-quarter cup at a time and whisk until incorporated.
• 13 Cover over low to medium heat until mixture thickens and boils.
• 14 Turn heat to low.
• 15 Slowly stir in whipping cream.
• 16 Cook a minute or two until thickened.
• 17 Gently stir in sour cream and meatballs until heated through.
• 18 Serve over hot, cooked, buttered noodles.
• 19 Garnish with fresh parsley.

Nutrition Info