Meatball Stroganoff
Indulge in the creamy, comforting flavors of Meatball Stroganoff, a hearty twist on the classic Russian dish. This recipe features tender homemade beef meatballs, infused with garlic and spices, simmered in a rich and velvety sour cream sauce enhanced by caramelized onions, sautéed mushrooms, and a hint of Dijon mustard. The savory, paprika-spiced gravy perfectly coats every bite, making it an irresistible pairing with buttery egg noodles or fluffy rice. Ready in under an hour, this crowd-pleasing dinner is not only easy to prepare but also bursting with comforting flavors ideal for busy weeknights or cozy family gatherings. Garnished with fresh parsley, this meatball stroganoff is a timeless, satisfying one-pan meal you'll want to make again and again.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 ounces Baby bella mushrooms, sliced
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Egg noodles or rice
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until evenly combined.
Form the mixture into 1-inch meatballs and set aside on a plate or tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides (about 5-6 minutes total). Remove the browned meatballs and set aside on a plate.
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until softened and golden, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken slightly, 3-4 minutes.
Lower the heat to medium-low and stir in the sour cream, Dijon mustard, and paprika until smooth.
Return the browned meatballs to the skillet, stirring gently to coat them in the sauce. Cover and simmer for 10-12 minutes, or until the meatballs are cooked through.
While the meatballs simmer, cook the egg noodles or rice according to package instructions. Drain and set aside if using noodles.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the meatballs and sauce over egg noodles or rice. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 657 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.
