Creamy Meatball Stroganoff
Indulge in the ultimate comfort food with this Creamy Meatball Stroganoff, a hearty and flavorful dish that's perfect for family dinners or special occasions. Juicy, Parmesan-infused meatballs are seared to perfection and simmered in a rich, velvety sauce made with tender sautéed mushrooms, onions, and sour cream. This one-pan recipe promises a luxurious blend of textures and savory flavors, elevated by a hint of Dijon mustard for a subtle tang. Served over a bed of perfectly cooked egg noodles and crowned with a sprinkle of fresh parsley, this dish offers an irresistible twist on a classic stroganoff. Ready in under an hour, this easy-to-follow recipe delivers restaurant-quality results right in your kitchen. Perfect for cozy nights and sure to become a family favorite!
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Recipe Information
Ingredients
- 500 g ground beef
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 200 g mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 0.75 cup sour cream
- 1 tsp Dijon mustard
- 300 g egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, dried parsley, salt, and black pepper. Mix well until evenly combined.
Roll the mixture into 1-inch meatballs and set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes total. Remove the meatballs and set them aside.
In the same skillet, melt the butter. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, and cook for an additional 5 minutes until the mushrooms are golden and tender.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring constantly to create a smooth sauce. Bring the mixture to a simmer and cook for 4-5 minutes until thickened.
Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix well until the sauce is creamy and smooth.
Return the browned meatballs to the skillet, making sure they are coated in the sauce. Simmer for another 8-10 minutes until the meatballs are cooked through.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the meatballs and stroganoff sauce over the cooked egg noodles. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
