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Meatball and Mushroom Stroganoff with Dill Sauce

  • Prep Time: 10 minutes
  • Cook Time: 20 - 25 minutes
  • Servings: 4
  • Course: Main Dish

Use kitchen shears to snip fresh dill. We tested with French's Dijon style mustard and Cooked Perfect frozen meatballs.

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  • 2 tablespoons flour
  • 1 can (14.5 oz.) chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon style mustard
  • 1 lb. frozen Swedish style meatballs,
  • 1-inch diameter
  • 1 small onion, chopped
  • 2 cups baby Bella mushrooms, sliced ¼-inch thick
  • 3/4 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 pkg. (8 oz.) egg noodles, cooked according to package directions


Step 1

PREHEAT oven to 400°F. Place Reynolds® Oven Bag, Large Size in 13x9x2-inch baking pan.

Step 2

ADD flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients.

Step 3

ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.

Step 4

CLOSE bag with nylon tie. Cut six half-inch slits in top. Tuck ends of bag in pan.

Step 5

BAKE 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.

Step 6

SPOON meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish if desired.

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