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Meatball Stroganoff

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Serves 6


2 tablespoons olive oil
1 cup finely chopped onion
1 package sliced fresh mushrooms, (8 oz.)
1 cup sour cream or light sour cream
1 can Reduced-sodium beef broth, (14.5 oz.)
1 teaspoon Dijon mustard
1/8 teaspoon ground nutmeg
Seasoned salt, to taste
Freshly ground pepper, to taste
Meatloaf mix
Lean ground beef


  1. Preheat oven to 450 degrees F. Line a jelly roll pan with foil and coat with cooking spray. Form 1 1/2 inch meatballs using the meatloaf mix and place on prepared jelly roll pan, spacing them evenly apart. Bake for 16 minutes, turning after 8 minutes.
  2. Meanwhile, preheat large skillet over medium-high heat. Add olive oil, onions, and mushrooms and sprinkle with seasoned salt and pepper. Cook until lightly browned, about 5 minutes. Add beef broth, Dijon mustard, and nutmeg. Stir in cooked meatballs; bring to a boil. Reduce heat and simmer 15 minutes.
  3. Stir in sour cream; adjust seasoning to taste. Serve over hot cooked egg noodles, rice, or mashed potatoes.
Course: Dinner
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