Meatballs Romanoff Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
• Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
• Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

Steps:

• Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened.
• Add meatballs to sauce and heat through.
• Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.

Steps:

• MAKE AHEAD MEATBALLS.
• Heat oven to 400°F.
• Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan.
• Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
• Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
• SAUCE.
• Melt butter in large skillet. Remove from heat.
• Blend in flour, cheese.
• Gradually stir in milk.
• Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
• Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
• While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
• Serve meatballs with sauce over noodles.
• **Note**.
• This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.

Steps:

• In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain. , In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.