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One-Pan Meatball Stroganoff

Prep Time:
10 min

Total Time:
25 min

Makes:
8 servings

What You Need

Mastering the Meatball

1/4 cup (1/2 stick) butter

1 medium onion, chopped

1 cup sliced mushrooms

1/4 cup flour

2 cans (14-1/2 oz. each) low-sodium beef broth

1/2 cup water

1/4 cup ketchup

3 cups instant white rice, uncooked

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

Make It

PREPARE and cook Mastering the Meatball recipe. Cover 24 of the meatballs to keep warm. Cover and refrigerate or freeze remaining 24 meatballs for another use.

MELT butter in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Stir in flour until well blended.

ADD broth, water, ketchup, rice and cream cheese; mix well. Add meatballs; mix lightly. Bring to boil. Reduce heat to medium-low; cook 5 min. or until cream cheese is completely melted and meatballs are heated through, stirring frequently.

Kraft Kitchens Tips

Serving Suggestion

Serve with steamed carrots or broccoli and baked apples for dessert.

Make Ahead

Meatballs can be stored in airtight container in the freezer up to 2 months. Thaw in refrigerator before using.

K:39845v2 :65909

(56)

Rated

by Charlotte916 on 8/31/2008
" I thought this would have tasted close to the original swedish meatballs, took me 2 hours to prepare and the family didnt care for it nor did I. I used noodles like other comments had done, it was to barbq tasting not like the yummy original, i wont be making this again."