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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings
Calories 398
Calories from Fat 214		(53%)
Amount Per Serving		%DV
	Total Fat 23.8g	36%
	Saturated Fat 11.6g	58%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 619mg		25%
Potassium 551mg		15%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 1.9g	7%
	Sugars 2.5g
Protein 28.1g		56%
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Spicy Meatball Stroganoff

Recipe #288258 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: artistclogger
Feb 25, 2008

Great way to use ground beef (chuck, sirloin, etc). Very Tasty, and beautiful served over red tomato pasta. The meatballs can be frozen for later use or can also be used in meatball sandwiches topped with your favorite salsa or marinara sauce. This recipe was adapted from a recipe I received about 20 years ago, and I don't remember the source. As a time-saver, I use a food processor to chop the vegetables simultaneously, and also to make the breadcrumbs.

SERVES 4 , 40 meatballs (change servings and units)

Ingredients

Meatballs

1 lb ground chuck
3/4 cup canned mushroom, diced
2 garlic cloves, diced
1 small onion, diced
2 tablespoons bottled jalapenos, diced
1 tablespoon worcestershire sauce
1 egg
1/2 cup breadcrumbs
2 tablespoons butter

Sauce

1/4 cup water
1 tablespoon flour
1 chicken bouillon cube
1/2 cup sour cream

Directions

1
In large bowl, mix all meatball ingredients except butter. Shape into one-inch balls. Cook in covered skillet over medium-low heat in 2 TBSP butter for 15 minutes, turning occasionally.
2
Remove meatballs to bowl and cover to keep warm. Mix meatball drippings with 1/4 cup water and bouillon cube. Bring to boil, reduce heat, and cook for 1-2 minutes. Add flour (sifted over pan), stir, and cook to thicken for one minute. Stir in sour cream and barely heat through before serving over meatballs.