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20 Minute Meatball Stroganoff

There is no denying that I love quick dinners that require little effort. That is why I stock my freezer with frozen meatballs. I use frozen meatballs in spaghetti and meatballs, meatball sliders, as an appetizer or in my version of a meatball stroganoff.

My meatball stroganoff is not an authentic beef stroganoff recipe. But it is hearty, delicious and ready in under 20 minutes.

So on a night when you are ready to call for takeout, give this recipe a try. My husband and little man ate this up in no time!

20 meatballs (roughly 5 meatballs per person)
2 tbsp vegetable oil
2 cloves garlic, minced
8 mushrooms, sliced
3 cans cream of mushroom soup
1/4 cup frozen peas
340 g egg noodles, broad noodles or bow tie pasta (you can also serve with mashed potatoes or rice)

1. Microwave the meatballs (if frozen) according to package directions. You can serve the meatball whole or quarter it if you have little ones.

2. In a large pot, bring a pot of water to a boil. Add egg noodles and cook according to package directions. Drain; do not rinse.

3. Heat the vegetable oil over medium heat in another large pot and saute the garlic until it is fragrant (30 seconds to 1 minute).

4. Add the mushrooms and cook until the mushrooms are soft. Remove and set aside.

5. Saute the meatballs for a few minutes until the meatballs are lightly seared.

6. Pour in the cream of mushroom soup, frozen peas and sauteed mushrooms. Stir and simmer on medium for 10 minutes.

7. Serve over egg noodles or carb of your choice.

Source: Frugal Allergy Mom

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