Meatball Stroganoff

This is an easy, delicious recipe for weeknight meals. Use one batch of Make-Ahead Meatballs, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 35  precooked  meatballs
• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 3  cups mushrooms, sliced
• 1  teaspoon dried thyme
• 1⁄2 cup beef broth
• 1  tablespoon Dijon mustard
• 1⁄3 cup sour cream
• 2  teaspoons cornstarch

Directions

1. In a large skillet, heat the oil over medium heat.
2. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
3. Stir in the beef broth and mustard and bring to a boil.
4. Reduce the heat and simmer for 5 minutes.
5. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
6. Whisk into the sauce.
7. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.