Veal Meatballs Stroganoff

Makes 6
Prep 15 m
Cook 15 m



  1. 1 of 4 Prepare spaetzle following package directions. Drain.
  2. 2 of 4 Meanwhile, in a large bowl, mix together the veal, bread crumbs, eggs, onion flakes, thyme, salt and pepper. Form into 24 meatballs, about 2 tablespoons each. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Add meatballs to dish and cover with plastic wrap. Microwave, covered, on high 5 minutes.
  3. 3 of 4 Melt butter in a large nonstick skillet. Add the flour and cook 1 minute. Whisk in broth and simmer 1 minute. Add meatballs and mushrooms. Cover and simmer 8 minutes, stirring halfway through cooking.
  4. 4 of 4 Over low heat, stir in the sour cream, mustard and parsley. Heat through. Serve the meatballs over the cooked spaetzle. Makes 6 servings.
Nutrition Information for Veal Meatballs Stroganoff
Servings Per Recipe: 6
Per Serving: 20 g Fat, total, 49 g carb., 36 g pro., 540 kcal cal., 967 mg sodium, 4 g fiber, 10 g sat. fat, 234 mg chol.
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Printed from 07/20/2019