Creamy Stroganoff Meatballs
Get ready to indulge in the ultimate comfort food with these Creamy Stroganoff Meatballs! Juicy, tender beef meatballs are seasoned to perfection with garlic, onion, and a touch of paprika, then simmered in a velvety sour cream gravy that’s bursting with rich, savory flavors. This quick and satisfying dish comes together in just 50 minutes, making it perfect for busy weeknights or cozy family dinners. Serve these delectable meatballs over a bed of buttery egg noodles, fluffy mashed potatoes, or fragrant white rice, and don’t forget to garnish with fresh parsley for a pop of color and freshness. Packed with hearty ingredients and a luscious sauce, this recipe is the perfect marriage of classic stroganoff-inspired flavors with a modern, crowd-pleasing twist.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.75 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper, mixing well until fully combined.
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs, working in batches if needed, and brown them on all sides until cooked through, about 6-8 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 1-2 minutes to form a roux.
Gradually whisk in the beef broth, ensuring no lumps remain. Add the Worcestershire sauce and paprika, stirring to combine.
Lower the heat to a simmer and return the meatballs to the skillet. Cover and cook for 10 minutes, allowing the flavors to meld.
Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy.
Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 21.1 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1876 mg | 40% | |
*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.
