Description
This Homemade Meatball Stroganoff recipe features tender meatballs made from a blend of ground beef and pork, cooked in a creamy mushroom and sour cream sauce, served over hearty egg noodles. A comforting and flavorful twist on classic stroganoff that’s perfect for a family dinner.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil
Sauce and Noodles
- 1/2 onion, chopped
- 8 oz cremini or button mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 3/4 cup sour cream
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Make the Meatball Mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, finely chopped onion, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Set them aside to rest while you prepare the sauce.
- Brown the Meatballs: Heat oil in a large skillet over medium-high heat. Add the meatballs in batches and brown on all sides until they develop a nice sear. Remove them from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté the sliced mushrooms and chopped onion for 5 to 7 minutes until softened and golden brown, stirring occasionally.
- Add Flavorings and Broth: Stir in Dijon mustard and Worcestershire sauce to the mushrooms and onions. Pour in the beef broth and bring the mixture to a simmer.
- Simmer Meatballs: Return the browned meatballs to the skillet. Cover the skillet and let everything simmer gently for about 10 minutes until the meatballs are cooked through.
- Add Sour Cream: Lower the heat and stir the sour cream into the sauce. Heat gently without boiling to keep the sour cream from curdling, until the sauce is smooth and creamy.
- Cook Egg Noodles: While the meatballs simmer, cook the egg noodles according to package instructions. Drain them well once cooked.
- Serve and Garnish: Serve the meatballs and stroganoff sauce over the cooked egg noodles. Garnish with freshly chopped parsley before serving for a bright finish.
Notes
- Use a mixture of beef and pork for the most flavorful, tender meatballs.
- Be careful not to overmix the meat mixture to keep the meatballs tender.
- When adding sour cream, do not boil to prevent curdling.
- For a gluten-free version, substitute breadcrumbs and egg noodles with gluten-free alternatives.
- Leftover stroganoff keeps well in the refrigerator for up to 3 days.
