Description
This Homemade Meatball Stroganoff is a comforting and hearty dish featuring tender beef and pork meatballs simmered in a creamy mushroom sauce with Dijon mustard and sour cream. Served over egg noodles and garnished with fresh parsley, it’s a delicious 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
Sauce and Sauté
- 1 tbsp oil
- 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
To Serve
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare 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 keep the meatballs tender.
- Form meatballs: Shape the mixture into 1 to 1.5-inch meatballs and set them aside on a plate to prepare for cooking.
- Brown the meatballs: Heat oil in a large skillet over medium-high heat. In batches, brown the meatballs on all sides until they develop a nice sear. Remove them from the skillet and set aside.
- Sauté mushrooms and onion: In the same skillet, add a little more oil if needed. Sauté the chopped onion and sliced mushrooms for 5 to 7 minutes until they become soft and golden brown, building flavor for the sauce.
- Add mustard and Worcestershire sauce: Stir in Dijon mustard and Worcestershire sauce into the sautéed vegetables, then pour in the beef broth. Bring the mixture to a gentle simmer.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet. Cover and let them simmer in the sauce for about 10 minutes, ensuring they are cooked through completely.
- Finish with sour cream: Lower the heat and stir in the sour cream. Heat gently without boiling, stirring until the sauce is smooth and creamy to maintain its texture.
- Cook egg noodles: Meanwhile, cook egg noodles according to package instructions. Drain well and prepare for serving.
- Serve and garnish: Plate the egg noodles and spoon the meatballs and creamy stroganoff sauce over them. Garnish with freshly chopped parsley before serving for a fresh finish.
Notes
- To keep meatballs tender, avoid overmixing the meat mixture.
- You can substitute sour cream with Greek yogurt for a lighter sauce option.
- For extra flavor, use a mix of cremini and button mushrooms or add a splash of white wine when simmering the sauce.
- Ensure the sour cream is added off heat or with very low heat to prevent curdling.
- This dish pairs well with a green salad or steamed vegetables for a complete meal.
