Meatball Stroganoff

5 from 2 votes

This creamy meatball stroganoff is a fun twist on the classic. Ready in just 30 minutes, and served over tender egg noodles to make each bite comforting and delicious.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Russian

Servings: people

Calories: 949kcal

Author: Tania

Equipment

12-inch skillet

Ingredients

For the meatballs:

¾ pound ground beef 20 percent fat
¾ pound ground pork
¼ cup grated yellow onion or finely minced
4 cloves garlic, finely minced
¼ cup whole milk or 2 percent milk
⅓ cup panko breadcrumbs
1 large egg
3 teaspoons Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon ground black pepper
Olive oil for searing only, don’t add to the meatball mixture

For the stroganoff sauce:

4 tablespoons unsalted butter divided
1 large yellow onion sliced
10 ounces cremini mushrooms sliced
3 cloves minced garlic
¼ cup white wine or beef broth
3 tablespoons all-purpose flour
2 ½ cups beef broth
1 teaspoon fresh thyme leaves
2 teaspoons Worcestershire sauce
½ cup sour cream plus more to taste
2 teaspoons dijon mustard plus more to taste
Salt and pepper to taste

For serving:

Wide egg noodles cooked until al dente
Chopped Italian parsley for garnish

Instructions

Form the meatballs: In a large bowl, combine all the meatball ingredients (except for the olive oil, which is for searing). Mix until evenly combined, but don’t overmix. Form the meatballs, about 1.5 inches round. This makes about 20 meatballs.
Heat a large skillet over medium heat, and add a few drizzles of olive oil. Sear meatballs on all sides until golden brown. Then, cover with a lid and cook for another 6 to 8 minutes until fully cooked through (160 F in the center). Transfer to a plate and set aside.
In the same skillet (do not wipe clean), melt 2 tablespoons of butter. Cook the onions until softened, about 5 to 6 minutes. Push to the side of the skillet.
Then, melt the remaining 2 tablespoons of butter, and cook the mushrooms and garlic until softened. Bring everything back together, then deglaze with wine (or a splash of broth).
Sprinkle all-purpose flour, stirring to coat. Then add beef broth, stirring to dissolve the flour and until thickened. Next, add thyme and Worcestershire sauce, and simmer for 2 minutes until the flavors come together. Season with salt and pepper to taste.
Finish with sour cream and dijon mustard to taste, and let it simmer for 2-3 more minutes over low heat. Return the meatballs and toss to coat until warmed.
Serve over cooked egg noodles and garnish with parsley. Enjoy!

Notes

Don’t overmix the meatball mixture so they stay moist and tender.
Make sure the meatballs are fully cooked through in the center before adding to the sauce. Covering with the lid helps them cook faster.
The meatballs should be about 1.5 inch round. If they are too large, they won't fully cook through before the exterior gets too browned.
Adjust sour cream and mustard to taste. I add extra dijon mustard for additional tang.
Make ahead: Form the meatballs up to 2 days ahead and keep refrigerated until ready to cook.
Freezing: Form the meatballs and flash freeze for 20-30 minutes before transferring to a freezer-friendly bag. Freeze for up to 3 months. Thaw in the fridge before cooking.

Substitutions:

Sour cream: Greek yogurt or crème fraiche
Meat: Ground turkey or chicken.
Mushrooms: Cremini work best, but button mushrooms work too.
If using dried herbs, use about 1/3 of the amount.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition