Description
Meatball Stroganoff is a comforting twist on classic beef stroganoff, featuring tender meatballs simmered in a rich mushroom and sour cream sauce. Served over egg noodles, it makes a hearty and satisfying family dinner that’s perfect for any night of the week.
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Sauce & Vegetables
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- ¾ cup sour cream
Pasta & Garnish
- 12 oz (340 g) egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, salt, and black pepper. Mix thoroughly to integrate all ingredients evenly.
- Form Meatballs: Shape the mixture into small, even-sized meatballs to ensure even cooking throughout.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides until they develop a golden crust. Remove meatballs from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onion and sliced mushrooms. Cook for about 5–6 minutes until softened and lightly browned, which will build flavor for the sauce.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute to create a light roux that will thicken the sauce.
- Deglaze & Simmer: Gradually pour in the beef broth and Worcestershire sauce while stirring to dissolve the flour lumps and achieve a smooth sauce.
- Simmer Meatballs: Return the browned meatballs to the skillet. Cover and allow to simmer gently for 10–12 minutes until the meatballs are fully cooked through and tender.
- Cook Noodles: Meanwhile, prepare the egg noodles according to the package instructions until al dente. Drain and set aside.
- Finish Sauce: Reduce the skillet heat to low. Stir in the sour cream carefully, avoiding boiling to prevent curdling, and heat until warmed through.
- Serve: Plate the egg noodles and spoon the meatballs and creamy mushroom sauce over the top. Garnish generously with freshly chopped parsley for a burst of freshness.
Notes
- For extra tender meatballs, use a combination of ground beef and ground pork.
- If the sauce gets too thick during simmering, add a splash of extra beef broth to loosen it.
- Always stir the sour cream in over low heat and never let the sauce boil after adding it to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: American
