Stroganoff Meatballs

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A classic Stroganoff sauce, made with cream of mushroom soup, sour cream, milk and paprika, tossed with meatballs and served over Inn Maid® Wide Egg Noodles.

READY In

50 Minutes

PREP TIME

20 Minutes

COOK TIME

30 Minutes

SERVES

6 to 8

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Step 1:

Preheat oven to 450° F. Cook noodles according to package directions.

Step 2:

In a bowl, combine ground beef, rolled oats, egg, ketchup, onion and salt. Mix thoroughly.

Step 3:

Shape into 24 one-inch balls. Place in 12" x 7 ½" x 2" baking dish, and bake for 8 to 10 minutes or until done.

Step 4:

Melt butter in same pan; add cooked noodles and parsley. Toss to coat with parsley and butter. Cover and keep warm.

Step 5:

Combine soup and sour cream in medium saucepan. Stir in milk and paprika; mix well.

Step 6:

Add cooked meatballs. Cook over medium low heat, stirring frequently, until hot. Serve over noodles.