Stroganoff Meatballs Over Egg Noodles
Submitted by Sabiam1
Oven-baked beef meatballs smothered in a creamy mushroom and sour cream stroganoff sauce, served over buttered parsley egg noodles. Hearty comfort food ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minMeatballs and stroganoff sauce over a tangle of buttery egg noodles. If comfort food had a hall of fame, this dish would be a first-ballot entry.
The meatballs are held together with quick oats instead of breadcrumbs, which gives them a tender bite. A quick trip through a hot oven browns them up while you boil the noodles and stir together the creamy sauce on the stovetop.
Everything comes together in about 45 minutes, and there’s enough here to feed a hungry family with seconds to spare.
Kitchen Tips
- Use quick oats, not old-fashioned or steel-cut. They absorb moisture faster and blend into the meatball mixture without leaving a grainy texture.
- Drain the meatballs briefly on paper towels before adding them to the sauce. This keeps the sauce from getting greasy.
- Toss the drained noodles with margarine and parsley right away so they don’t stick together while you finish the sauce.
Ingredients
Directions
Combine hamburger, oats, egg, ketchup, onion and salt.
Shape into meatballs.
Bake in 2 greased 9X13 inch pans (or 1 larger pan) for 12 to 15 minutes at 450℉ (230℃).
Meanwhile boil noodles.
In separate pot, combine soup, milk, sour cream and Seasoned Salt.
Heat through.
Add meatballs (drain slightly on paper towel).
Toss to coat.
Drain noodles.
Toss noodles with margarine and parsley.
Serve meatballs sauce over egg noodles.
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