Light Tasty Meatball Stroganoff
Indulge in the cozy comfort of 'Light Tasty Meatball Stroganoff,' a delightful twist on a classic dish that’s both satisfying and lighter on calories. Juicy, homemade meatballs made with lean ground beef, breadcrumbs, and a hint of garlic are seared to golden perfection and nestled in a rich, creamy stroganoff sauce. The sauce blends low-fat sour cream, savory beef broth, and earthy mushrooms with a touch of Dijon mustard for extra depth, creating a velvety finish that pairs beautifully with tender egg noodles. Ready in under an hour, this recipe is perfect for busy weeknights yet elegant enough for special occasions. Garnished with fresh parsley, this one-pot gem is a hearty, flavorful meal the whole family will love. Perfect keywords: light meatball stroganoff, creamy beef stroganoff, homemade comfort food, easy weeknight dinners.
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Recipe Information
Ingredients
- 500 grams Ground beef (lean)
- 0.5 cups Breadcrumbs
- 2 tablespoons Milk
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 250 grams Button mushrooms (sliced)
- 2 tablespoons Flour
- 2 cups Beef broth
- 1 teaspoon Worcestershire sauce
- 0.75 cups Sour cream (low-fat)
- 1 teaspoon Dijon mustard
- 2 tablespoons Parsley (chopped, for garnish)
- 300 grams Egg noodles (wide)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, salt, and black pepper. Mix gently until well combined, being careful not to overwork the meat.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the meatballs and cook, turning occasionally, until browned on all sides (about 6–8 minutes). Remove meatballs from the skillet and set aside. Repeat with the remaining olive oil and meatballs.
In the same skillet, reduce heat to medium-low and add butter. Once melted, add the chopped onion and cook until softened, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture, about 5 minutes. Stir occasionally to prevent sticking.
Sprinkle the flour over the onion and mushroom mixture. Stir well to form a paste, cooking for 1–2 minutes to remove the raw flavor of the flour.
Gradually add the beef broth to the skillet, whisking constantly to prevent lumps. Stir in Worcestershire sauce and bring the sauce to a gentle simmer. It should begin to thicken.
Lower the heat and stir in sour cream and Dijon mustard, ensuring the mixture is smooth and creamy. Do not let the sauce boil at this stage to prevent curdling.
Return the meatballs to the skillet, spooning some sauce over them. Cover and cook for 10 minutes on low heat, allowing the flavors to meld and the meatballs to cook through.
Meanwhile, cook the egg noodles in a large pot of salted boiling water according to the package instructions. Drain and set aside.
Serve the meatballs and stroganoff sauce over a bed of egg noodles. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 885 mg | 19% | |
*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.
