Cranberry Meatball Stroganoff

Cranberry Meatball Stroganoff

Cranberry Meatball Stroganoff


2 lbs ground beef

2 eggs

1 cup Italian bread crumbs

2 tsp garlic salt

1 tsp oregano

1 tsp basil

1 Tbsp olive oil

1 16 oz whole cranberry sauce

1 12 oz chili sauce

1/3 cup cherry preserves

1 Tbsp soy sauce

1/4 cup brown sugar

1 cup sour cream

1 8oz package of fresh mushrooms

1 8oz package of egg noodles

1 pkg dried sweetened cranberries


Make your meatballs first by combining ground beef, eggs, Italian bread crumbs, garlic salt, oregano and basil.  Once combined, make small meatballs.

Heat a skillet on medium high heat.  Add olive oil and your meatballs.  Cook 5-6 minutes or just until browned.  Drain on paper towels.

In a large pot, add cranberry sauce, chili sauce, cherry preserves, soy sauce and brown sugar.  Heat until bubbly.  Add the meatballs and reduce heat to low.  Cook for 15-18 minutes or until meatballs are cooked through.

While the meatballs are cooking in the sauce, cook your egg noodles according to package directions.  Drain and set aside.

Return to the cranberry meatball sauce and stir in sour cream and mushrooms.  Heat an additional 5-7 minutes.

Pour over your egg noodles, sprinkle with dried, sweetened cranberries and serve.

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