Meatball Stroganoff

Makes 8 Servings


1 lb extra lean ground beef
1 egg, lightly beaten
1/2 cup seasoned bread crumbs
1/2 cup tomato sauce
2 Tbsps shaved Parmesan cheese
1 tsp garlic powder
1/4 cup butter
1 onion, chopped
1 cup mushrooms, sliced
1/4 cup flour
2 cans low sodium beef broth
1 cup water
1/4 cup ketchup
3 cups Minute® White Rice, uncooked
1 pkg (8 oz.) cream cheese, cubed


  • Preheat oven to 400°F.
  • In a large bowl combine beef, egg, breadcrumbs, tomato sauce, cheese and garlic powder. Blend well. Shape into 24 meatballs, about 1-inch diameter. Place in a single layer in a foil-lined pan. Bake 20 minutes or until cooked through.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onions and mushrooms: cook and stir 5 minutes. Stir in flour. Add broth, water, ketchup, rice and cream cheese: mix well.
  • Add meatballs and bring to a boil. Reduce heat to medium-low and simmer 5 minutes, stirring frequently, until cream cheese is completely melted.
  • Time Saver: Substitute prepared, frozen meatballs for homemade meatballs.