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Stroganoff Pork Meatballs

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Stroganoff Pork Meatballs

with mushrooms, egg noodles and green peas

Informations supplémentaires
35 min. | 732 kcal | easy | Family, Favorite | Printable version
1. Setup Preheat the oven to 400°F. Chop the **shallot**. Thinly slice the **mushrooms and chives**.
2. Cook the meatballs Mix the **ground pork with the shallot, half of the onion powder**, salt and pepper. Make 3-4 meatballs per person. ##It's possible to make smaller meatballs for kids.## Place on a baking sheet lined with baking paper. Bake in the oven for __15-18 minutes__.
3. Cook the mushrooms Bring a pot of water to a boil. Heat a drizzle of oil and **1 tbsp. of butter** in a skillet over medium-high heat. Cook the **mushrooms** __4-5 minutes__. Add the rest of the **onion powder**, salt and pepper. Cook __1-2 minutes__.
4. Cook the noodles Cook the **noodles** __5-7 minutes__ until tender. Add the **green peas** __1-2 minutes__ before the pasta is done cooking. Drain. Mix with a drizzle of oil, salt and pepper.
5. Add the sour cream Add the **flour to the mushrooms** and mix. Add the **Worcestershire sauce, 0.5 broth cube, {{"2p": "1", "3p": "1.5"}} cups of water** and bring to a boil. Remove the pan from the heat, add the **sour cream** and whisk until a creamy sauce forms. Return the pan to simmer over low heat. Add pepper to taste.
6. Plate your dish Serve the **meatballs with the sauce and the noodles**. Garnish with the **chives**. Bon appétit!
280gGround Pork
100gWhite Mushrooms
0.5unitShallot
15mlOnion Powder
2unitSour Cream
0.5unitBeef Broth Cube(s)
15mlAll-Purpose Flour
180gPasta Tagliatelle
120mlGreen Peas
0.5unitChives
30mlWorcestershire Sauce
What you need pan, pot, strainer, sheet pan, whisk
732 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 74g
25%
fat 28g
43%
cholesterol 171mg
57%
fiber 5g
20%
protein 44g
saturated 11g
55%
sodium 956mg
40%
sugar 6g
trans 0g