Meatballs Stroganoff
Savor the comforting, rich flavors of Meatballs Stroganoff, a hearty recipe that brings a classic twist to the beloved stroganoff dish. Juicy, tender meatballs made with seasoned ground beef and breadcrumbs are seared to golden perfection before being nestled in a creamy sauce infused with savory mushrooms, sautéed onions, and a hint of Dijon mustard. This one-skillet dish combines the warmth of buttery sautéed mushrooms with the tangy creaminess of sour cream, creating a luscious gravy that coats every bite. Serve over egg noodles or pillowy mashed potatoes for the ultimate comfort meal, and don't forget a garnish of fresh parsley for a burst of brightness. With its balance of bold flavors and simple preparation, this easy Meatballs Stroganoff recipe is perfect for weeknight dinners or cozy weekend indulgence.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 8 oz Mushrooms, sliced
- 2 cups Beef broth
- 2 tbsp Flour
- 0.75 cup Sour cream
- 1 tsp Dijon mustard
- 0.5 tsp Paprika
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 12 oz Egg noodles or mashed potatoes (for serving)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined, being careful not to overmix.
Shape the mixture into 1-inch meatballs and set aside on a plate or tray.
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook until browned on all sides, about 6-8 minutes. Remove the meatballs from the skillet and set aside on a plate.
In the same skillet, melt the butter. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and are golden brown, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to ensure there are no lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and creamy.
Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 10 minutes, or until the meatballs are cooked through.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Meatballs Stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 671 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.
