For Oven's Sake!

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Meatball Stroganoff

on October 12, 2013

Click Here to Print: Meatball Stroganoff

I don't see any veggies, do you?

I don’t see any mushrooms, do you?

“Ew! Dat one wooks wike it has hair.  It wooks yuckie!”

I had never thought of it that way before, but he has a point.  It does look a little hairy!

I had never thought of it that way before, but he has a point. It does look a little hairy and a little gross!

I didn’t like mushrooms growing up and I’m not ready to order a big ol’ mushroom sandwich off a menu anytime soon, but I do like them… only fresh (not from a jar) and cooked (not raw).  Maybe Ozzy feels the same way… even though he turned his nose up at them as I diced.  HE poured them into the meatball mixture and happily ate them once the meal was complete.

Josh doesn’t like mushrooms (not even fresh and cooked). He says I didn’t fool him, that he knew they were in there and he still doesn’t like mushrooms, but he happily ate tonight’s dinner as well!

For three people who aren’t gung-ho about mushrooms, we really like this dish!


  • ¾ pound lean ground beef
  • 2 cloves of garlic, minced
  • 1 c mushrooms, diced small
  • ¾ c onions, diced small
  • 1 egg
  • 2 T breadcrumbs
  • 1 ½ t kosher salt, divided
  • freshly ground black pepper
  • 1 T butter
  • 14.5 ounce can of beef broth
  • 2 T ketchup
  • 3 T flour
  • ½ c sour cream, plus more for garnish
  • 6 ounces egg noodles


  1. Preheat oven to 375° F.
  2. Combine ground beef, garlic, mushrooms, onions, egg, breadcrumbs, and ½ t kosher salt in a bowl.
  3. Roll the meat mixture into 1 inch meatballs and place on a baking sheet.
  4. Bake about 20 minutes until cooked through.  You can turn them half way through to keep one side from getting too dark.
  5. While meatballs are in the oven, cook the noodles according to the directions on the package.
  6. Melt the butter in a large skillet.
  7. Reserve about a ¼ cup and add the remaining beef broth to the skillet.
  8. Get your whisk ready, you’re gonna give it a workout!
  9. Whisk ketchup and 1 t salt into the broth.  Simmer about 5 minutes.
  10. Whisk the reserved beef broth with the flour. Pour it slowly into the skillet while whisking to thicken it up.
  11. Whisk in ½ c sour cream.
  12. Add meatballs to the skillet and cook until heated through.
  13. Serve meatballs and sauce over a bed of noodles, garnished with sour cream.

Here are some ideas to get your “kid cook” involved with this recipe:

  • Have her add ingredients (other than ground beef and egg) into the bowl for the meatballs.
  • Have her hold your rings as you make the meatballs.  Prepare her by telling her how important this task is and she will take it very seriously! 🙂
  • Allow her to whisk together the reserved broth with the flour.

For this recipe, I made up the meatballs and adapted the sauce from Betty Crocker’s Cookbook.


2 responses to “Meatball Stroganoff

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