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Meatball Stroganoff

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A creamy and comforting dish featuring tender meatballs in a rich mushroom stroganoff sauce, served over egg noodles or mashed potatoes. Perfect for a cozy dinner!

Ingredients

Scale
For the Meatballs:
  • 1 lb ground beef (or half beef, half pork)
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tbsp milk
  • 2 cloves garlic, minced
  • ½ small onion, finely diced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 2 tbsp olive oil (for frying)
For the Stroganoff Sauce:
  • 2 tbsp butter
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup sour cream
  • 1 tbsp cornstarch (optional, for thickening)
  • 2 tbsp fresh parsley, chopped (for garnish)
For Serving:

  • 12 oz egg noodles, mashed potatoes, or rice

Instructions

1. Make the Meatballs:
  1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic, onion, Worcestershire sauce, salt, pepper, and paprika. Mix until just combined.
  2. Roll into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown on all sides (about 5-6 minutes). Remove from skillet and set aside.
2. Make the Stroganoff Sauce:
  1. In the same skillet, melt butter over medium heat. Add onions and mushrooms, cooking for 5-6 minutes until soft.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Pour in beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine.
  4. Return the meatballs to the pan and simmer for 10 minutes, allowing flavors to blend.
  5. Stir in sour cream. If a thicker sauce is desired, mix cornstarch with 2 tbsp of water and add to the sauce. Cook for another 2-3 minutes.
3. Serve & Enjoy:
  • Serve hot over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley.

Notes

  • Use Greek yogurt instead of sour cream for a lighter version.
  • Make it gluten-free by using GF breadcrumbs and serving over rice or GF pasta.
  • Store leftovers in the fridge for 3-4 days or freeze for 3 months.

Find it online: https://ukfinda.com/meatball-stroganoff/