SKILLET STROGANOFF MEATBALLS
This recipe is from the Pillsbury Classic Cookbook,
Appetizers and Snacks,
January 1994 #155.
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SKILLET STROGANOFF MEATBALLS
MEATBALLS
1/2 lb. ground turkey
1/2 lb. bulk sweet Italian sausage
1/3 cup finely chopped onion
2 tablespoons dry bread crumbs
2 drops hot pepper sauce
1 egg, slightly beaten
1 tablespoon oil
SAUCE
3/4 cup water
1 tablespoon flour
1 tablespoon ketchup
3/4 teaspoon beef-flavor instant bouillon
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/4 cup dairy sour cream
In large bowl, combine all meatball ingredients except
oil; mix well. Shape into 40 (1-inch) balls.
Heat oil in large skillet over medium-high heat until hot.
Add meatballs; cook until browned. Drain.
Meanwhile, in small saucepan combine all sauce
ingredients except sour cream; blend well with wire whisk.
Cook over medium-high heat until mixture thickens and boils,
stirring frequently. Pour sauce over drained meatballs
in skillet. Simmer over low heat for 10 minutes.
Stir in sour cream; cook an additional 3 to 5 minutes or
until thoroughly heated, stirring gently. Serve
meatballs on toothpicks.
Number of Servings: 40 appetizers.
TIP:
To make ahead, prepare and cook meatballs as directed; do
not prepare sauce. Cover and refrigerate meatballs up
to 24 hours or freeze up to 3 months. To serve, thaw
meatballs, prepare sauce and heat as directed.
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