Description
Meatball Stroganoff is a comforting twist on classic beef stroganoff, featuring tender homemade meatballs simmered in a rich and creamy mushroom and sour cream sauce. Served over egg noodles, this hearty dish makes a satisfying family dinner perfect for cozy evenings.
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Sauce and Pasta
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- ¾ cup sour cream
- 12 oz (340 g) egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until all ingredients are well incorporated.
- Form the meatballs: Shape the mixture into small, evenly sized meatballs to ensure they cook evenly.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook until browned on all sides, about 5-7 minutes, then remove them from the skillet and set aside.
- Sauté vegetables: In the same skillet, add diced onion and sliced mushrooms. Cook for 5-6 minutes until the vegetables soften and start to brown, stirring occasionally to prevent sticking.
- Add flour: Sprinkle the all-purpose flour evenly over the vegetables and stir continuously for about 1 minute to cook the flour and create a roux base for the sauce.
- Add liquids: Gradually pour in the beef broth and Worcestershire sauce, stirring constantly until the mixture is smooth and begins to thicken.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Cover and simmer over low to medium heat for 10-12 minutes, or until the meatballs are cooked through.
- Cook egg noodles: While the meatballs simmer, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Finish the sauce: Reduce the heat to low and gently stir in the sour cream into the skillet. Heat through without boiling to prevent curdling and maintain a smooth, creamy sauce.
- Serve: Serve the meatballs and creamy mushroom sauce over the cooked egg noodles. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- For extra tender meatballs, consider using a mix of ground beef and ground pork.
- If the sauce becomes too thick, add a splash of additional beef broth to reach desired consistency.
- Stir in sour cream over low heat and avoid boiling to prevent the sauce from curdling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: American
