Stroganoff Meat Balls

Name: Stroganoff Meat Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500g lean beef; 20g breadcrumbs; ½ onion (finely grated); 65ml beef stock; 1 egg; 1 tbsp olive oil (for frying); 1 tbsp olive oil; 1 x Mingle Stroganoff Recipe Base; 300 ml chicken or veg stock; 400 g of mushrooms thinly sliced; 2 handfuls of spinach (optional); 2 tbsp of tomato paste; 4 tbsp of sour cream; 1/4 cup finely chopped flat-leaf parsley (optional); 500 g of pasta (we like bow ties)

Experience comfort in every bite with our Stroganoff Meatballs, crafted with Mingle's Stroganoff spice blend. These tender meatballs are simmered in a rich, creamy sauce, combining classic flavours with a modern twist for a deliciously satisfying meal.

Stroganoff Meat Balls

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the Meat Balls

500g lean beef
20g breadcrumbs
½ onion (finely grated)
65ml beef stock
1 egg
1 tbsp olive oil (for frying)

For the Sauce

1 tbsp olive oil
1 x Mingle Stroganoff Recipe Base
300 ml chicken or veg stock
400 g of mushrooms thinly sliced
2 handfuls of spinach (optional)
2 tbsp of tomato paste
4 tbsp of sour cream
1/4 cup finely chopped flat-leaf parsley (optional)
500 g of pasta (we like bow ties)

Directions

For the Meatballs:

In a large bowl, mix the ground beef, breadcrumbs soaked in beef stock, finely grated onion, and one beaten egg.
Shape the mixture into meatballs about the size of golf balls, yielding approximately 12 meatballs. Brown them in 1 tablespoon of vegetable oil over high heat until they are well-browned on the outside but not fully cooked through. Transfer to a large bowl.

For the Sauce:

Prepare by chopping and cubing the vegetables. Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion and cook for 3 minutes. Stir in the mushrooms and other vegetables, cooking until they soften. Coat all the ingredients with the contents of the Mingle's Stroganoff sachet.
Stir in the tomato paste and beef stock. Cover the pot and reduce the heat to a simmer, cooking for 20 minutes. Afterward, stir in the sour cream and parsley. Add the meatballs back into the pot and cook for an additional 5 minutes.
Serve with pasta, grains, or a side of greens for a healthier option.