- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Soy free
- 2 serves veg or fruit
Satisfy your cravings for comfort food with this budget-friendly meatball stroganoff recipe, a delicious blend of succulent meatballs with creamy stroganoff sauce.
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 brown onion, halved
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 500g Coles Simply Penne Pasta
- 200g cup mushrooms, sliced
- 1 tsp minced garlic
- 385ml can Coles Full Cream Evaporated Milk
- 1 tbs Coles Worcestershire Sauce
- 200g Coles Australian Frozen Cut Beans
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Finely chop half the onion. Add to a bowl with the mince and stir until well combined. Season. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 3
Meanwhile, heat a large non-stick frying pan over medium-high heat.
Add the meatballs and cook, turning occasionally, for 8-10 mins or until brown all over and cooked through. Transfer to a baking tray.Step 4
Thinly slice the remaining onion and add to the pan. Cook over medium heat, stirring, for 3 mins or until onion softens. Add the mushroom and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 30 secs or until aromatic.
Step 5
Add the evaporated milk and stir to combine. Add the Worcestershire sauce and bring to a simmer. Return the meatballs to the pan with the beans and turn to coat in sauce. Cook, stirring, for 3 mins or until the sauce thickens slightly.
Step 6
Add pasta to the meatball mixture and toss to coat. Divide among serving bowls. Season with pepper.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Any leftover meatball stroganoff can be kept in an airtight container in the fridge for up to 3 days.
Meatball stroganoff
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 brown onion, halved
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 500g Coles Simply Penne Pasta
- 200g cup mushrooms, sliced
- 1 tsp minced garlic
- 385ml can Coles Full Cream Evaporated Milk
- 1 tbs Coles Worcestershire Sauce
- 200g Coles Australian Frozen Cut Beans
Description
Satisfy your cravings for comfort food with this budget-friendly meatball stroganoff recipe, a delicious blend of succulent meatballs with creamy stroganoff sauce.
Method
Step 1
Finely chop half the onion. Add to a bowl with the mince and stir until well combined. Season. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 3
Meanwhile, heat a large non-stick frying pan over medium-high heat.
Add the meatballs and cook, turning occasionally, for 8-10 mins or until brown all over and cooked through. Transfer to a baking tray.Step 4
Thinly slice the remaining onion and add to the pan. Cook over medium heat, stirring, for 3 mins or until onion softens. Add the mushroom and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 30 secs or until aromatic.
Step 5
Add the evaporated milk and stir to combine. Add the Worcestershire sauce and bring to a simmer. Return the meatballs to the pan with the beans and turn to coat in sauce. Cook, stirring, for 3 mins or until the sauce thickens slightly.
Step 6
Add pasta to the meatball mixture and toss to coat. Divide among serving bowls. Season with pepper.