My Italian Meatballs Stroganoff recipe has a lot going for it with ease of preparation, taste and meal stretching because of the rich sauce. Traditionally, stroganoff is a creamy mushroom and sour cream sauce with meat over a bed of noodles with or without paprika. My version gives this dish an Italian twist by including little spaghetti sauce and basil to the mix. In addition, I go a step further by altering preparation by baking meatballs instead of frying them before adding them to my seasoned stroganoff sauce and noodles.
I prefer baking the meatballs and substituting uncooked quick oats over dry bread crumbs because they seem to hold up better without falling apart than when frying. To keep them from sticking, I add little water just to moisten the bottom of the pan.
If you want to save yourself from worrying about what to cook next for dinner, this recipe for my Italian Meatballs Stroganoff can be a convenient solution. Though it may not the stroganoff that you’re used too, it is delicious, satisfying and a simple, but comforting main dish to feed your family. Speaking of comfort foods, I also make an incredible cheesy sausage casserole recipe that I hope that you try sometime to make as well.
Italian Meatballs Stroganoff Recipe
For the Meatballs:
1 lb. ground turkey or beef
½ cup of uncooked quick oats
1/3 cup of milk
1 large egg
1 small onion, finely chopped
3/4 teaspoon of salt
3/4 teaspoon of dried basil
½ teaspoon of black pepper
For the Sauce:
1 can of cream of mushroom soup (10-3/4 ounces)
4 oz. of Neuchatel or cream cheese
½ cups of water
1 tablespoon of Parmesan cheese
1 tablespoon of spaghetti sauce
12 oz. cooked noodles
To Prepare the Meatballs:
Mix together the ground turkey, oats, milk, egg, chopped onion, salt, basil, and pepper in your mixing bowl until incorporated.
Shape into a dozen meatballs.
Place the shaped meatballs in a large enough baking pan about 13 x 9-inch.
Send to a 350-degree oven to bake for about 30 minutes. However, you will want to turn them after the first 15 minutes so they cook properly.
To Prepare the Sauce:
Heat together the mushroom soup, Neuchatel cheese, water, Parmesan, and spaghetti sauce on your stove top.
Add the finished baked meatballs and cooked noodles. Stir well to combine.
ENJOY!
- For the Meatballs:
- 1 lb. ground turkey or beef
- ½ cup of uncooked quick oats
- 1/3 cup of milk
- 1 large egg
- 1 small onion finely chopped
- 3/4 teaspoon of salt
- 3/4 teaspoon of dried basil
- ½ teaspoon of black pepper
- For the Sauce:
- 1 can of cream of mushroom soup 10-3/4 ounces
- 4 oz. of Neuchatel or cream cheese
- ½ cups of water
- 1 tablespoon of Parmesan cheese
- 1 tablespoon of spaghetti sauce
- 12 oz. cooked noodles
-
To Prepare the Meatballs:
-
Mix together the ground turkey, oats, milk, egg, chopped onion, salt, basil, and pepper in your mixing bowl until incorporated.
-
Shape into a dozen meatballs.
-
Place the shaped meatballs in a large enough baking pan about 13 x 9-inch.
-
Send to a 350-degree oven to bake for about 30 minutes. However, you will want to turn them after the first 15 minutes so they cook properly.
-
To Prepare the Sauce:
-
Heat together the mushroom soup, Neuchatel cheese, water, Parmesan, and spaghetti sauce on your stove top.
-
Add the finished baked meatballs and cooked noodles. Stir well to combine.
-
ENJOY!
