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Meatball Stroganoff

This delightful Meatball Stroganoff features tender meatballs enveloped in a rich, savory sauce, perfect for any family gathering or cozy meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1/2 cup Italian breadcrumbs Feel free to use panko for an extra crunch.
  • 1/4 cup half and half (or milk) You can use whole milk if that’s what you have.
  • 1/2 lb ground beef Use fresh, high-quality beef for the best flavor.
  • 1/2 lb ground pork This brings moisture and flavor when paired with beef.
  • to taste salt and pepper Season wisely to elevate your meatballs.
  • 1/2 teaspoon dried oregano Adds aromatic depth.
  • 1/2 teaspoon dried parsley Adds aromatic depth.
  • 1/4 cup parmesan cheese Grated fresh will provide a more robust flavor.
  • 1 egg, whisked Acts as a binder for the meatballs.
  • 3 cloves garlic, minced Fresh garlic is key.
For the Sauce
  • 1 1/2 cups beef broth Use low-sodium varieties for more control over salt.
  • 1/2 cup chicken broth Use low-sodium varieties for more control over salt.
  • 1 cube beef bouillon Look for low-sodium options.
  • 2 teaspoons Worcestershire sauce Key flavor booster.
  • 2 teaspoons Dijon mustard Key flavor booster.
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika Uplifts sauce flavor beautifully.
  • 1 tablespoon olive oil For sautéing mushrooms.
  • 12 oz baby bella or white button mushrooms, cleaned and sliced Opt for baby bellas for a richer taste.
  • 1/2 cup dry white wine Adds acidity to balance the richness.
  • 3 tablespoons butter Use unsalted for better control.
  • 3 cloves garlic, minced
  • 3 tablespoons flour Regular all-purpose works fine.
  • 1/2 cup sour cream Creamy, tangy magic—don’t skip this.
For Serving
  • 1/2 lb egg noodles Use fresh or dried based on your preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Combine 1/2 cup of Italian breadcrumbs and 1/4 cup of half and half in a medium bowl and let it sit for 1-2 minutes.
  3. Add ground beef, ground pork, salt, pepper, dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Mix gently.
  4. Cover and refrigerate for at least 30 minutes.
Baking Meatballs
  1. Roll mixture into 1-inch meatballs and arrange them on a greased baking sheet.
  2. Bake for about 12 minutes until browned.
Cooking Noodles
  1. Bring a pot of salted water to a boil and cook egg noodles according to package instructions until al dente.
Sautéing Mushrooms
  1. In a large skillet, heat olive oil over medium heat and sauté sliced mushrooms for about 7 minutes.
  2. Pour in dry white wine and reduce by half, taking about 3-4 minutes.
Creating the Sauce
  1. Stir in butter and minced garlic, cooking for 1-2 minutes until fragrant.
  2. Add flour and mix for about 1 minute.
  3. Gradually add beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika.
  4. Bring to a boil, lower heat, and let it simmer for about 5 minutes until thickened.
Combining & Serving
  1. Mix sour cream with spoonfuls of hot sauce, then stir into the skillet.
  2. Gently add the baked meatballs to the sauce.
  3. Plate cooked noodles and top with meatball stroganoff sauce and meatballs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To prevent a dry meal, reheat gently with a splash of broth.