Stroganoff Meatballs

By Zeke

Great for buffets. I usually double the recipe and keep warm in a slow cooker.

Ingredients

• 2 lbs Ground Beef
• 1 c Bread Crumbs
• 1 c Water
• 2 tsp Salt
• 1/2 tsp Pepper
• 2 c Water
• 1 small Onion, finely chopped
• 1/4 c Instant Beef in a Mug Soup
• 1 tsp Salt
• 1/4 tsp Pepper
• 4 tbsp Corn Starch
• 1/4 c Water
• 10 oz sliced Mushrooms
• 10 oz condensed Cream of Mushroom Soup
• 2 tsp dry Parsley Flakes
• 2 c Sour Cream

Preparation

Step 1

In a large bowl mix beef, crumbs, water, salt and pepper. Shape into 40 meatballs. Put on a cookie sheet with sides. Bake in a 425 F oven for 15 minutes. Pile into casserole.

In medium saucepan put water, onion, soup powder, sale & pepper. Bring to a boil.

In small bowl, stir cornstarch into water. Pour into boiling liquid stirring until thickened.

Stir in mushrooms, soup, parsley, paprika and sour cream. If too thick stir in a bit of water.

Pour over meatballs. Cover. Bake in 350F oven for 25 - 30 minutes until heated through.