Mom’s Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat… and it’s delicious!
When I was growing up, my mother sure knew how to stretch a dollar! Mom’s Swedish Meatballs and Rice was one of the meals she fed our family of 5. She did this using only 1 pound of hamburger meat, a few other ingredients and served these delicious meatballs and gravy with rice! We LOVED this meal!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fast forward over 40 years later, and I still make this scrumptious meal! Now… my Mom is about as far from being Swedish as one could imagine (she’s a Texas gal), yet this was the name given it when I copied down the recipe from her over 40 years ago! Trust me, Swedish meatballs, with gravy and rice is a fantastic tasting dinner (the leftovers are awesome, as well).

Swedish meatballs are super simple to make, the gravy is even easier, and it’s fairly impossible to mess up a pan of rice, right?  Trust me when I say this is simple meal to prepare; it’s a great way to feed several people a filling meal without breaking the bank! if you like meatballs, be sure and check out some of my other meatball recipes, including Easy Meatballs for Spaghetti, Meatballs Stroganoff, Hawaiian Meatballs, and Hoisin Asian Meatballs.

How To Make Swedish Meatballs

Here’s what you do:  Place the meatball ingredients in large bowl and mix well, to combine (ground beef, bread crumbs, milk, egg, onion, salt, pepper & nutmeg).

Scoop out a small portion of meat, and roll it between your clean hands to form 1 inch sized meatballs. A full pound of ground beef “should” yield about 24-25 small meatballs. I was using slightly less than a full pound and ended up with 22 Swedish meatballs. Set meatballs on waxed paper or foil until all have been formed.

Brown The Swedish Meatballs

Heat shortening in large skillet (may substitute oil, if necessary). When skillet is hot, add meatballs in single layer. Let brown on one side, then carefully turn to brown all sides (I use tongs). If necessary, add additional shortening or oil to prevent sticking.  When meatballs are browned on all sides, remove them to a large plate to rest.  Keep meatballs warm.

Make The Gravy

Now it’s time to make the gravy!  Using the same pan (without cleaning it out), add hot water to meat drippings in skillet. Stir to mix and heat on low, scraping up the browned bits from the bottom of the skillet. This will help “de-glaze” the pan, and will incorporate all those yummy browned bits off the bottom of the skillet into your gravy.

Now add the water/flour mixture to the hot water mixture in skillet. Whisk well as you pour, to fully combine ingredients. Bring the gravy to a boil. The gravy will begin to thicken as you heat and stir it. Once thickened, taste test, and season gravy with salt/pepper, if desired.

Add Swedish Meatballs Back Into The Skillet

Once gravy has thickened, add the browned meatballs back into the skillet. Turn to coat each meatball with gravy. Put a lid on the skillet, and cook on low for 30 minutes. Check occasionally.

If necessary, add a bit more water to skillet and mix it in, to ensure you have enough gravy. You just gotta have enough gravy for Swedish meatballs, right?

While meatballs are cooking, cook rice using your “normal” method (I use a rice cooker).  When meatballs and rice are done, the meal is ready. Make sure to coat the Swedish meatballs in gravy before placing on serving platter.

Serve The Swedish Meatballs And Rice

To serve, arrange the cooked hot rice in a ring shape on a serving platter.  Place sprigs of fresh parsley around the rice. Carefully place the Swedish meatballs into the center of the ring. Pour remaining gravy over the meatballs.  Serve HOT, and enjoy this delicious meal!

I love recipes that don’t cost an arm and a leg to prepare for my family. This simple Swedish meatballs meal fits the bill perfectly, and tastes fantastic, too!  Hope you will consider making this “comfort food” dish for those you love. It really does taste wonderful! 

Blessings to you on this day. Thanks for stopping by, and please come back again soon. Also be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Source: My MOM (over 40 years ago)

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Mom's Swedish Meatballs and Rice

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Mom's Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat... and it's delicious!

Category: Entree

Cuisine: Swedish

Keyword: Swedish meatballs

Servings: 6 servings

Calories Per Serving: 454 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For meatballs:

• 1 pound ground beef
• 1 cup bread crumbs
• 1/2 cup milk
• 1 egg , well beaten
• 1 small brown onion (or 1/2 large), finely chopped
• 2 teaspoons salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Shortening , approx. 2 Tablespoons (to cook meatballs in-may substitute oil)

For gravy:

• 2 cups very hot water
• 2 Tablespoons flour
• 6 Tablespoons cold water
• Salt and pepper (to season)

For accompaniment:

• 4 cups hot cooked rice (I used 2 cups dry rice to start, for quantity shown)
• Butter (for rice, if desired)
• Fresh parsley sprigs , for garnish (optional)

US Customary - Metric

Instructions

1. Place ground beef, bread crumbs, milk, egg, onion, salt, pepper and nutmeg in large bowl. Mix well, to combine. Form mixture into 1 inch meatballs; set formed meatballs onto wax paper or foil.
2. Heat shortening (or oil) in large skillet on medium heat. Add meatballs to hot oil in single layer. Brown on all sides (a minute or two per side). If necessary, add additional shortening (or oil) if necessary, to prevent sticking. When meatballs are fully browned, remove them to a plate, and keep warm.
3. Add hot water back into skillet (DO NOT CLEAN OUT SKILLET). Stir while cooking on low, to deglaze the skillet and scrape up the flavorful browned bits off bottom of skillet. In a separate small bowl, combine cold water and flour. Mix really well, to remove lumps. Add this mixture to hot liquid in skillet, whisking well while adding. Continue to whisk gravy to remove any lumps. Bring mixture to a boil, stirring often until mixture thickens. Taste gravy... add salt and pepper to season, if desired.
4. Add meatballs back into skillet. Turn to coat with gravy. Put a lid on the skillet; cook meatballs and gravy for 30 minutes, adding additional water to gravy, if necessary, to ensure there will be enough gravy (as gravy will cook down a bit).
5. While meatballs are cooking, prepare rice (using the method you normally use to cook rice).
6. When meatballs and rice are done, place cooked rice in a ring shape around outside of serving platter. Garnish rice with sprigs of fresh parsley. Carefully spoon the meatballs into center of ring, and pour gravy over the top of meatballs. Serve hot, and enjoy!

Nutrition Facts

Mom's Swedish Meatballs and Rice

Amount Per Serving (4 meatballs + rice)

Calories 454 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 81mg27%

Sodium 978mg43%

Potassium 342mg10%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 3g3%

Protein 20g40%

Vitamin A 80IU2%

Vitamin C 1.3mg2%

Calcium 90mg9%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s Swiss Steak is comfort food at it’s very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious! 

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.

Mom’s Swiss steak really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make, either!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do You Make Mom’s Swiss Steak?

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap. This helps to prevent splatters- put one piece plastic wrap on bottom and one on top of meat.

Pound the meat flat with the flat side of a meat mallet, one at a time, until each piece is flattened out and much thinner. Think of this as cheap therapy. Remove the meat from the plastic. Repeat with the remaining pieces until all the meat pieces have been “tenderized”.

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Prepare The Meat

Heat the oil in a large skillet. Once the oil is hot (medium-high), add the pieces of meat. Sear the meat, turning over once, until browned on both sides but not fully cooked. Do this in batches, if necessary, to avoid overcrowding the skillet.

Lay the browned pieces of meat in a large casserole dish. Top each piece with a round slice of onion. Once one layer is done, add more meat and onion slices to make another layer, until all  pieces of browned meat are in the baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Make The Thin “Gravy” For Mom’s Swiss Steak

Make a very thin flour/water gravy and add to skillet. I add 4 cups water to the previously used skillet, then whisk the flour with the remaining one cup of water. Add this flour/water liquid to the skillet, then mix to combine.

Salt and pepper the “gravy” liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the thin “gravy” over the meat in the baking pan.

Time To Bake Mom’s Swiss Steak

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours. It doesn’t look too appealing before going into the oven, but trust me, it will come out fabulous!

Serve Mom’s Swiss Steak

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve!

We LOVE having Mom’s Swiss Steak with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Sure hope you will consider giving this family recipe for Mom’s Swiss Steak a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)! Have a great day!

Looking For More BEEF Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes featuring beef you might enjoy, including:

• Salisbury Steak
• Southwest Steak Salad with Avocado & Cilantro Dressing
• Grilled Patty Melts
• Easy Stuffed Beef Rolls

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Mom Fredia, who has been making this for over 50 years!

5 from 1 vote

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Mom's Swiss Steak

Prep Time

25 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 55 mins

 

Mom's Swiss Steak is comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

Category: Entree

Cuisine: American

Keyword: Mom's swiss steak

Servings: 5 servings

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pounds round steak
• 1 teaspoon Salt and Pepper
• 1/2 cup Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
• 1 large large brown onion , cut into thin round slices
• 1/2 cup Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
• 4 cups water
• 3 Tablespoons flour

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees.
2. Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
3. Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
4. Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
5. Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
6. Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
7. Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!

Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

Nutrition Facts

Mom's Swiss Steak

Amount Per Serving (1 (1/5 of total))

Calories 398 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 114mg38%

Sodium 569mg25%

Potassium 682mg19%

Carbohydrates 10g3%

Sugar 1g1%

Protein 42g84%

Vitamin C 2.2mg3%

Calcium 43mg4%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Do you enjoy Beef Stroganoff? We sure do. This classic dish, which originated over a hundred years ago, features tender strips of beef in a delicious beef/mushroom/onion/sour cream sauce, and is served over egg noodles. It really hits the spot on a cold winter’s day!

It’s really not too difficult to make beef stroganoff.  This classic meal is sure to please even the pickiest eater! IF you are looking for another way to cook this dish (easier), be sure to check out my recipe for Easy Ground Beef Stroganoff. Both of thee recipes will give you the delicious flavor of a traditional stroganoff.

Scroll Down For A Printable Recipe Card At The bottom Of The Page

How To Make Classic Beef Stroganoff

Slice the beef into 1/2 inch thick strips. Coat the beef with flour, salt and pepper. You can use a large resealable bag and shake it up or mix it all up in a large bowl. I used a large bowl and stirred it to combine. Make sure all sides of the meat are coated with flour mixture.

Melt a Tablespoon of butter in a large skillet on medium-high heat. Add the meat (will need to do this in batches, adding butter for each batch). Cook and stir until the beef stroganoff meat is browned on all sides, BUT DO NOT OVERCOOK THE MEAT.

Remove browned meat to bowl. Repeat process until all meat strips are browned on the outside. Set meat aside.

Use the same skillet (without cleaning it out). Melt 2 Tablespoons butter in skillet over medium-high heat. Add the chopped onions and mushrooms. Cook for 4-5 minutes, stirring occasionally, until onions and mushrooms are tender.

Now stir in the beef broth, tomato paste, and Worcestershire sauce. Bring this liquid to a boil. Be sure to scrape up browned bits from the bottom of pan as you go. They add flavor!

Add the meat (and any juices) back into the skillet. Cook for about 5 minutes until the sauce thickens a bit, and the dish is fully heated through.

Here’s An Important Note About The Cooking Process

If using beef tenderloin tips or tenderloin, you can go straight to the next step (adding the sour cream). Sometimes I like to use beef stew meat (it’s less expensive, but a little “tougher”) for this recipe. It helps to tenderize the meat if I put it into a crock pot at this point.

I prepare the recipe up to this point, then transfer it all to a crock pot and let it cook on low for 5-6 hours. This way you can do the prep work early in the day, then let it cook in your crock pot until about ready to serve.  It really helps to tenderize the meat, and smells incredible. 

**For purposes of the photos (below), I returned all meat and sauce from my crock pot back into the original skillet to finish.

Finishing The Beef Stroganoff For Serving

Once the meat has cooked and heated through (either on stove top or in crock pot), add a cup of sour cream to the dish.  Continue heating, but do not let the mixture come to a boil once sour cream has been added.

Stir well, to fully combine the sour cream. Heat through (but don’t let it boil), and serve.

Beef Stroganoff is at it’s very best when served over cooked egg noodles or rice. Here, it is shown over cooked egg noodles.

Garnish the beef stroganoff with a bit of parsley. We enjoyed this dish, served with some of the green beans from our garden that I canned last summer. YUM!

Beef Stroganoff (with noodles or rice) is a delicious, filling meal. Yes, it takes a little bit of prep time (browning the meat pieces), but I think you will find it worth every minute when you taste how delicious this meal is!

Sure hope you will consider making this recipe for beef stroganoff. I’ve made it countless times over the past 10 years. It tastes wonderful!

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some great beef recipes you might enjoy, including:

• Beef Short Ribs with Parmesan Polenta
• Meatballs Stroganoff
• Easy Stuffed Beef Rolls
• Salisbury Steak

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  Cookbook titled “Favorite Brand Name Old-Fashioned Holiday Recipes”, published in 2003 by Publications International, Ltd., page 168.

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Beef Stroganoff

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Category: Entree

Cuisine: American

Keyword: beef stroganoff

Servings: 4 servings

Calories Per Serving: 762 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 8 ounces egg noodles , uncooked
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 pounds beef tenderloin tips or tenderloin (I used 1 1/2 pounds beef stew meat)
• 1/4 cup butter (4 Tablespoons), divided
• 3/4 cup chopped brown onion
• 12 ounces fresh button mushrooms , sliced
• 1 10.5 ounce condensed beef broth , can
• 2 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 cup sour cream , at room temperature
• Dried parsley or chopped fresh chives , for garnish (optional)

US Customary - Metric

Instructions

1. Cook egg noodles (or rice) while preparing the stroganoff. Drain noodles, cover and keep warm until ready to serve.

To Prepare Stroganoff:

1. Mix together flour, salt and pepper in large bowl or resealable bag. Slice the beef into thin 1/2 inch wide strips (this works best if meat is partially frozen-easier to slice). Combine meat and flour mixture. Toss, to coat all sides of beef.
2. In a large nonstick skillet, melt a Tablespoon of the butter on medium-high heat. Add 1/2 of the beef strips and cook, stirring occasionally, until beef is browned on all sides. Do not overcook the beef! Remove beef to bowl. Add another Tablespoon of butter to skillet, and repeat process with rest of beef. Remove beef to bowl; do NOT clean skillet.
3. Melt 2 Tablespoons butter in skillet. Add chopped onions and mushrooms. Cook for about 5 minutes over medium-high heat, until onions and mushrooms have softened. Stir occasionally.
4. Add beef broth, tomato paste and Worcestershire sauce to onions and mushrooms. Stir well to combine. Bring mixture to a boil, scraping up the browned bits from the bottom of the skillet as it heats.
5. Return the beef strips to skillet. Cook for 5 minutes, until sauce has thickened a bit, and it is heated through. (**If you are using a crock pot, at this point, transfer all the meat and sauce to crock pot, and cook on low for 5-6 hours, then proceed with the rest of the recipe).
6. Once meat has finished cooking, add one cup of sour cream to skillet. Stir well, to combine. Heat through, BUT DO NOT LET SAUCE BOIL AFTER ADDING SOUR CREAM.
7. Serve beef stroganoff over cooked, drained egg noodles, or cooked rice. Garnish with parsley or chopped chives, if desired. Enjoy!

Recipe Notes

The "Cook Time" indicated does NOT include the time necessary if a crock pot is used to tenderize the beef. I like to do the prep work early in the morning, throw it all (minus the sour cream) into the crock pot later in the day, then at dinner time, all I have to do is cook noodles and add sour cream to the dish! Easy peasy, but it does mean more "Cook Time".

Nutrition Facts

Beef Stroganoff

Amount Per Serving (1 serving)

Calories 762 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Cholesterol 218mg73%

Sodium 612mg27%

Potassium 963mg28%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 7g8%

Protein 52g104%

Vitamin A 870IU17%

Vitamin C 6.8mg8%

Calcium 112mg11%

Iron 5.9mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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Take it from me- someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It’s a cinch to make!

I Have A Sordid History With Meatloaf

I hated meatloaf as a kid. Really, really hated it. My mom coated it with ketchup. Then I married a guy (almost 38 years ago) who happened to LIKE meatloaf (the horror of it all!) . Several years after we married I found this recipe in a church cookbook, and because I loved him, I cooked it for him. Guess what? It is REALLY GOOD MEATLOAF!!!! I actually found a meatloaf (and amazing BBQ sauce) that I LOVE!

And that, my friends, is why I have given it such a dubious recipe name. End of story. Seriously, this meatloaf IS really good, and completely EASY and inexpensive to make, which is always a plus in my book! Here’s what you do:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Really Good Meatloaf

In a large bowl, combine the ingredients for the meatloaf. It is always interesting to me that one of the seasonings used for this meatloaf is POULTRY SEASONING. What? On BEEF? Yep, you got that right. Poultry seasoning contains sage, rosemary, basil, celery seed, oregano, marjoram and thyme, so you can see how those spices add to the flavor of this yummy meatloaf.

Mix all the ingredients for the meatloaf together. That wasn’t too hard, was it? Trust me, the whole meatloaf only takes about 10 minutes prep time!

Place a piece of parchment paper on a baking sheet, and form the meat mixture into a loaf shape on top of the parchment.

Make The Sauce

Place the meatloaf into a 350 degree oven for 30 minutes. While it bakes, prepare the sauce that will eventually go on top of the meatloaf. Mix the sauce, and it’s ready (told you this was EASY).

After the meatloaf has cooked for 30 minutes, remove it from the oven and quickly spoon the sauce all over the top and sides of the meatloaf. Once the meatloaf is covered with the sauce, place it back in the oven and continue cooking for another 30 minutes.

The Really Good Meatloaf Is Baked And Ready To Serve

Once the meatloaf is done cooking (after the additional 30 minutes of cooking time), remove it from the oven. Let it sit for just a couple of minutes before slicing.

Cut the meat into slices (either 4 or 6, depending on the thickness of the serving size you want). Here’s a peek at the inside of the finished dish. Ooh, that sauce is so good.

My husband and I usually eat this dish with a side of mashed potatoes and a fresh steamed or baked veggie. That’s it! Slice yourself a piece, and enjoy the delicious sauce and wonderful tasting beef dish! EASY, EASY, EASY… and it tastes quite good, too. Sure hope you’ll give this recipe a try!

If you enjoy meatloaf, be sure to try my recipes for TexMex Turkey Meatloaf and Cheesy Italian Meatloaf. Both are delicious meals you will enjoy, as well.

I’ve been making this dish for over 20 years now, and we really enjoy it! That HAS to be some sort of a Christmas miracle (wink, wink)!  Have a great week, and God bless you!

Looking For Other Recipes That Use Ground Beef?

You can find other recipes using beef in the Recipe Index at the top of the page. A few of our favorites include:

• Swedish Meatballs and Rice
• Hawaiian Meatballs
• Easy Meatballs For Spaghetti
• Mom’s Old-Fashioned Chili
• Moroccan Meatball Couscous Soup

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day!

Recipe Source: Mrs. Gordon Rasmussen, Monte Vista Chapel Ladies Cookbook

5 from 1 vote

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Really Good Meatloaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Take it from me... someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It's a cinch to make!

Category: Beef, Entree

Cuisine: American

Keyword: meatloaf

Servings: 6 servings

Calories Per Serving: 411 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Meatloaf:

• 2/3 cup dry bread crumbs or crushed crackers (I prefer bread crumbs)
• 1 cup milk
• 1 1/2 pounds ground beef
• 2 eggs
• 1/4 cup chopped brown onion
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon poultry seasoning (YES... poultry seasoning!)

For The Sauce:

• 3 Tablespoons brown sugar
• 1/4 cup ketchup
• 1/4 teaspoon ground nutmeg
• 1 teaspoon dry mustard powder

US Customary - Metric

Instructions

1. Mix all meatloaf ingredients together in a large mixing bowl.

2. Place a piece of parchment paper on a baking sheet (with edges). Place the meat mixture onto the middle of the parchment paper and shape into a loaf.

3. Bake at 350 degrees for 30 minutes. While it is baking, mix up the sauce ingredients in a small bowl.
4. After 30 minutes, remove meatloaf from oven; spread the sauce completely over the top and sides of the loaf. Put the meatloaf back into the oven and continue baking for an additional 30 minutes. (Meatloaf will cook for a total of 60 minutes).
5. When done, remove from oven, slice and serve (4-6 servings, depending on portion size). Enjoy!

Recipe Notes

Caloric calculation is based on a total of 6 servings.

Nutrition Facts

Really Good Meatloaf

Amount Per Serving (1 slice)

Calories 411 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Cholesterol 137mg46%

Sodium 682mg30%

Potassium 458mg13%

Carbohydrates 20g7%

Sugar 11g12%

Protein 24g48%

Vitamin A 215IU4%

Vitamin C 0.9mg1%

Calcium 108mg11%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it’s best!

Does it seem like Summer is rushing madly by? It does to me! We’ve had family members visiting for a large part of the month of July, and I am stunned that it’s already August and almost time for FALL. You know what that means, right? IT’S time for “MEATBALLS STROGANOFF”!!! (ok, totally lame transition, but work with me here, folks!)

Here’s the backstory. I thawed out some hamburger meat, fully intending to grill burgers. However, it was so hot outside I didn’t want myself or my hubby to have to grill and sweat at the same time.

I decided to cook something on the old stove top. THAT’S why I made these scrumptious meatballs. Now we can all sleep better tonight, knowing all the intricate details, right? Guess what? This dish is inexpensive to make, and the recipe makes 4-6 servings (depending on just how many meatballs one can eat in a serving)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Meatballs Stroganoff

First thing you will need to do is mix up the ground beef, milk, dry bread crumbs, salt and pepper in a large bowl. Easy, right? Right!

Shape this mixture into meatballs. Brown them in a small amount of butter in a large skillet.

Brown the meatballs on all sides. Once they are brown all over transfer them out of the skillet to a plate while the stroganoff sauce is being made. Drain the grease out of the skillet, and give it a quick wash (the skillet, NOT the grease!).

Make The Stroganoff Sauce

To prepare the stroganoff sauce, cook the chopped onions, mushrooms, and paprika in a skillet with a bit of butter until tender.

Once the onions are tender, sprinkle the mixture with flour and stir to blend. Add the beef bouillon, salt and pepper to the skillet. Whisk it together to form a sauce.

Add The Meatballs to the Sauce

Return the meatballs to the sauce, and cover the skillet.  Cook the meatballs stroganoff for 10-12 minutes on medium/low heat, until they’re completely heated through. Spoon the stroganoff sauce over the meatballs several times during this cooking process. The sauce will thicken slightly as it cooks.

While the meatballs stroganoff are cooking, combine the sour cream and Worcestershire sauce in a small bowl, and set aside.

Cook the Egg Noodles

Cook the egg noodles in a separate pan, according to the manufacturer’s directions. When egg noodles are fully cooked, drain them. Add a little butter and some chopped fresh dill to the noodles if you want (optional).

Add the blended sour cream/Worcestershire sauce to the meatballs stroganoff and stir, to fully combine. Continue to heat the meatballs stroganoff for a couple of minutes, so they are heated through. Be careful to not let the sauce come to a boil.

Serve the Meatballs Stroganoff

To serve, place the cooked and drained hot egg noodles onto individual plates. Top the noodles with the meatballs stroganoff. A serving size is anywhere from 2-4 meatballs, depending on how hungry you are!

Spoon the extra mushroom sauce over the top of the meatballs and noodles, then sprinkle the top of the meatballs with a bit of fresh or dried parsley.

We really love these “comfort food” meatballs stroganoff! Hope you will give ’em a try! I think you will like them, too. Have a great day!

Looking For More MEATBALL Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several recipes that feature meatballs, including:

• Easy Meatballs For Spaghetti
• Hawaiian Meatballs And Rice
• Thai Turkey Meatballs And Zoodles
• BBQ Glazed Cheese & Spinach Meatballs

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Recipe Source: Unknown. I wrote it on a 3×5 card many, many YEARS ago, and neglected to add the original source. Sorry, whoever you are, dear recipe provider!

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Meatballs Stroganoff

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it's best!

Category: Entree

Cuisine: American

Keyword: meatballs stroganoff

Servings: 6 servings (3 meatballs each)

Calories Per Serving: 563 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 1/2 pounds ground beef
• 3/4 cup milk
• 3/4 cup dried bread crumbs
• 3 Tablespoons chopped parsley
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 4 Tablespoons butter , divided
• 3/4 cup chopped brown onions
• 1/2 pound mushrooms , sliced
• 3/4 teaspoon paprika
• 2 Tablespoons flour
• 1 can beef bouillon/broth
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sour cream
• 2 cups (cooked) Hot egg noodles , prepared according to manufacturer's directions
• Chopped fresh dill (optional, for garnishing egg noodles)
• Chopped parsley (optional, for garnishing meatballs when serving)

US Customary - Metric

Instructions

1. Mix the ground beef, milk, dried bread crumbs, salt and pepper in a medium bowl. Shape meat mixture into 1/1/4 inch balls.
2. Add 2 Tablespoons butter to a large skillet. Heat on medium to melt butter. Add meatballs to melted butter and brown meatballs completely on all sides. When done, remove meatballs to a plate. Cover plate with aluminum foil to keep meatballs warm.
3. In a clean skillet, melt 2 Tablespoons butter over medium heat. Add onions, mushrooms, and paprika. Cook this until onions are tender (3-4 minutes).
4. Sprinkle flour over onion/mushrooms. Stir to combine. While stirring, add the beef bouillon, salt and pepper, and stir until fully combined.
5. Begin cooking egg noodles in separate saucepan while you finish making the sauce.
6. Combine the sour cream and Worcestershire sauce in a small bowl. Set aside.
7. Return the meatballs to the sauce in skillet, cover, and simmer on low for 10-12 minutes, spooning the sauce over the meatballs to coat, occasionally.
8. Stir the sour cream/Worcestershire sauce into the meatballs. Stir to combine. Heat through, but do not let sauce boil once you've added the sour cream.
9. Drain egg noodles, toss with a small amount of butter (if desired), and add some chopped fresh dill (if desired). Place egg noodles onto serving plate, then top with 2-4 meatballs and sauce (quantity of meatballs depending on how hungry you are). Garnish with chopped parsley, if desired. Enjoy!

Nutrition Facts

Meatballs Stroganoff

Amount Per Serving (3 meatballs + noodles)

Calories 563 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 16g100%

Cholesterol 127mg42%

Sodium 1117mg49%

Potassium 621mg18%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 4g4%

Protein 27g54%

Vitamin A 715IU14%

Vitamin C 5.1mg6%

Calcium 123mg12%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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