Skillet Meatball Mushroom Stroganoff
Creamy, comforting, and packed with flavor, Skillet Meatball Mushroom Stroganoff is a one-pan dinner masterpiece perfect for busy weeknights. Juicy homemade meatballs, infused with Parmesan and Italian seasoning, are browned to perfection before being simmered in a luscious mushroom stroganoff sauce. The rich combination of beef broth, Worcestershire sauce, and tangy sour cream creates a velvety base that clings irresistibly to tender egg noodles. Ready in under an hour, this hearty dish balances rustic comfort with elegant flavors, making it an ideal choice for both family meals and casual entertaining. Garnish with fresh parsley for a pop of color and a burst of herbaceous brightness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined; do not overmix.
Form the mixture into meatballs, approximately 1 inch in diameter. Set aside on a plate.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides (about 5-7 minutes). Remove the meatballs from the skillet and set aside.
In the same skillet, melt the butter over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and tender.
Sprinkle the flour over the mushrooms and stir well for 1 minute to cook out the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce and bring the mixture to a gentle simmer.
Return the browned meatballs to the skillet. Cover and cook for 10 minutes, allowing the meatballs to cook through and the sauce to thicken.
Meanwhile, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
Stir the sour cream into the skillet sauce until fully combined. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the meatballs and mushroom sauce over the cooked egg noodles. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 621 mg | 13% | |
*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.
