Stroganoff Meatballs

"This is a favourite in my family, easy to put together and especially loved by children. I make it a least once every two weeks."
photo by lois hall photo by lois hall
photo by lois hall
photo by lois hall photo by lois hall
Ready In:




  • Meat Balls: Combine all ingredients in large bowl.
  • Mix well and roll into balls of desired size.
  • Place on edged cookie sheet and bake at 350°F for 25-30 minutes.
  • Remove from oven, drain and set aside.
  • Sauce: Brown onion in butter, add flour, mix well.
  • Add ketchup and consommé, cooking slowly until thickened.
  • Add sour cream, then meat balls.
  • Place in casserole and heat in 300°F oven until serving time.
  • Serve over broad egg noodles or rice.
  • *I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me.

Questions & Replies

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  1. I made this tonight for dinner, and it was a big hit. Since we keep kosher, I did have to substitute the milk with soy milk,the butter with margarine, and the sour cream with tofu "sour cream", but it did not appear to compromise on the taste whatsoever. I served it over egg noodles, as suggested, with baby peas. My husband actually asked if he could have the leftovers tomorrow night, and this from a man who simply abhores leftovers!!! Thank you for this great recipe!!
  2. These were so great! We really enjoyed them. I served them over some white rice and come corn. I only used 1 lb. of beef, added 2 cloves of minced garlic, 2 or 3 tbls of fresh chopped parsley, and 3 chopped green onions to the meatballs. I will certainly be making these again. Thanks so much for the great recipe!!
  3. Delish! The sauce is outstanding, it compliments the mellow meatballs perfectly. I think I will be making this often.
  4. Great recipe! Very tasty, but in a mild, homey way. My family quite enjoyed this; I served it with rice and green beans. Next time I think I would add a shake or two of Lea&Perrins in the sauce, and likely add some mushrooms (personal favourite), but it is wonderful as is. I followed the recipe exactly, except for omitting the onions in the actual meatballs (I added some garlic powder to the meat, too). Very easy to prepare. The only stumbling block was minor: I wasn't sure if the recipe called for fresh or dried breadcrumbs, so being inventive, I used half of each. Worked great; I had moist, firm meatballs! Thanks bert; this recipe is a true keeper!
  5. Sauce over the noodles was excellent and by far the best part of the meal. I followed the recipe exactly as it was written but the meatballs were not good at all. In fact they were quite tasteless. Too much breadcrumbs I think. I probably won't do this one again anytime soon.


  1. I pulled 2 dozen smallish meatballs out of the freezer and added to the sauce which I made in a saucepan, skipping the casserole step. I used fat free sour cream and regular beef broth in place of the consomme. Thanks for an excellent recipe Bert. I love it when I have everything on hand!


I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
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