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A platter of meatball Stroganoff over buttered noodles,
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5 / 5 votes

Meatball Stroganoff

This updated version of the classic, made with mini meatballs and creamy mushroom sauce, is so rich and comforting that you may never go back to the original.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Entree
Cuisine: Russian
Servings: 4 servings
Calories: 619

Ingredients

For the meatballs

  • 1 pound ground beef
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Vegetable oil

For the sauce

  • 4 tablespoons (2 oz) unsalted butter
  • 10 ounces mushrooms, sliced
  • 1 medium (5 oz) onion, thinly sliced
  • ¾ cup dry white wine
  • 1 ½ cups beef stock
  • 2 ½ tablespoons Dijon mustard
  • 1 teaspoon sweet paprika, (do not use smoked)
  • 2 teaspoons Worcestershire sauce
  • ¾ cup full-fat sour cream

For serving

  • Chopped parsley, to garnish
  • Cooked and buttered egg noodles
US - Metric

Instructions

Make the meatballs

  • Mix the beef, breadcrumbs, egg, Worcestershire sauce, garlic and onion powders, salt, and a few grinds of pepper in a large bowl.
    Ground beef, panko, and egg in a bowl.
  • Roll heaping tablespoons of the beef mixture into 1 ½-inch (38-mm) balls (about 1 oz/25 g each), to make approximately 20 meatballs.
    Twenty golf ball-sized meatballs on a parchment-lined baking sheet.
  • Heat a large skillet over medium-high heat until hot then lightly coat with oil. Brown the meatballs all over, 8 to 10 minutes. Transfer to a bowl and discard any oil and fat in the pan.

Make the sauce

  • Crank the heat to high. Melt 2 tablespoons of the butter. Add the mushrooms and cook until all their liquid has been released and are nicely browned, 12 to 14 minutes. Add to the meatballs.
    A person sautéing mushrooms in a skillet.
  • Lower the heat to medium and melt the remaining butter in the pan. Add the onion and cook until softened and translucent, 5 to 8 minutes. Sprinkle in the paprika.
    A person sautéing onions in a skillet.
  • Deglaze with the white wine and reduce by half, about 5 minutes. Scrape up the bits.
    White wine being poured into a skillet of sautéed onions.
  • Stir in the stock, Dijon mustard, and the Worcestershire sauce.
    A person adding beef broth and Dijon mustard to a onion gravy in a skillet.
  • Spoon the meatballs and mushrooms back into the skillet. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, stirring occasionally to make sure the meatballs aren’t sticking.
    A person stirring meatballs and mushrooms in a skillet.
  • Remove the skillet from the heat. Whisk a few spoonfuls of the hot broth into the sour cream. Stir the warm sour cream into the skillet until combined.
    A skillet filled with meatball Stroganoff and a spatula stirring in sour cream.
  • Adjust the seasoning to taste and scatter with the chopped parsley. Serve over buttered noodles.

Notes

  1. Storage--Store leftover meatball Stroganoff and the noodles in separate containers in the fridge for up to 4 days.
  2. Reheating--Reheat the meatballs in a skillet over medium-low until warmed through. Heat the noodles in the microwave.
  3. Make it gluten-free--Serve the Stroganoff over French fries or mashed potatoes for a gluten-free meal.

Nutrition

Serving: 1portion | Calories: 619kcal | Carbohydrates: 17g | Protein: 28g | Fat: 46g | Saturated Fat: 21g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1670mg | Fiber: 2g | Sugar: 6g