"Blahness improved to let the herbs shine through. After its kind review I have worked on improving. Added a caramelized onion b/w the meatball and breading, herbs, mushrooms, and spinach. Please give it a second chance.:) Serve with noodles or mashed potatoes. A Russian meatball/stroganoff recipe that originally came from a Ladies Home Journal cookbook with a 1960 copyright but altered."
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  • Melt the butter in a large saute pan on medium heat, add onion and saute for 10-15 minutes or until carmelized; remove from heat; and save to roll the meatballs into this onion mixture during Step 6.
  • Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
  • Cut the crusts off the bread and break into 1/2 inch pieces.
  • Soak the bread in milk; squeeze so it is almost dry; and discard milk.
  • Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
  • Shape into 1 inch sized balls; roll meatballs in caramelized onion.
  • Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
  • Put meatballs onto cookie sheet; bake at 400 degrees for 12 minutes or until browned-CHECK after 6 minutes to see if they need turning. (If you are making pasta, start your pasta water).
  • While the meatballs are browning, add butter to the saute pan you started with, when almost melted add in next 1/4 cup of onion; saute onion until SOFT. (You might need to add more butter).
  • Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
  • Add the wine, sour cream, and milk but do NOT let it boil.
  • Stir in pepper and nutmeg.
  • Taste test to see how much salt you want to add-I added 1/4 teaspoon.
  • Add in spinach, if you want a bit of green vegetable; blend thoroughly.
  • After meatballs brown, check to see if centers are done, if not remove with slotted spoon to an oven safe casserole dish; reduce oven temperature to 350 degrees and put casserole into oven to finish cooking.
  • Top with sauce when cooked; flavor improves with standing.
  • Serve with noodles or potatoes.

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  1. Sorry to say we weren't bowled over by this recipe. It was a little blah and being I tried to update it a little by using lowfat sourcream and milk my sauce separated and was too thin. I felt it needed more flavoring was sort of boring.



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