Description
This comforting Meatball Stroganoff combines tender Italian-seasoned beef and pork meatballs baked to perfection, served in a rich and creamy mushroom sauce with tender egg noodles. The sauce features a flavorful blend of beef and chicken broth, white wine, sour cream, and a medley of herbs and spices, creating a classic dish perfect for hearty family dinners.
Ingredients
Scale
Meatballs
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half (can substitute milk)
- ½ lb. ground beef
- ½ lb. ground pork
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup Parmesan cheese
- 1 egg, whisked
- 3 cloves garlic, minced
Sauce
- 1½ cups beef broth
- ½ cup chicken broth
- ½ beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 12 oz. baby bella or white button mushrooms, cleaned and patted dry
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ½ cup sour cream
Other
- ½ lb. egg noodles
Instructions
- Prep Work: Gather all your ingredients and equipment to start the recipe smoothly.
- Combine Meatball Mixture: In a large bowl, stir the Italian breadcrumbs and half-and-half together. Let sit for 1-2 minutes until the breadcrumbs absorb the liquid and form a paste. Season the ground beef and pork with salt and pepper, add to the bowl with oregano, parsley, Parmesan cheese, whisked egg, and minced garlic. Gently mix until just combined and uniform, taking care not to overmix to avoid tough meatballs. Cover with plastic wrap and refrigerate.
- Combine Sauce Ingredients: In a large measuring cup with a spout, mix beef broth, chicken broth, crumbled beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Set aside.
- Roll & Bake the Meatballs: Preheat your oven to 400°F (204°C). Using a tablespoon measure, scoop 1 tablespoon portions of the meat mixture and roll into 1-inch meatballs. Place on a lightly greased, light-colored baking sheet. Bake for 12 minutes until cooked through and browned. Remove and set aside.
- Cook the Noodles: While meatballs bake, bring a large pot of salted water to a boil. Add egg noodles and cook until al dente according to package instructions, usually about 7-8 minutes. Drain and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil in a large pot or skillet over medium-high heat. Add the mushrooms and sauté for 7 minutes, stirring frequently. Halfway through, sprinkle with a bit of salt to enhance flavor.
- Deglaze with Wine: Pour in the dry white wine and use a silicone spatula to scrape any browned bits off the bottom and sides of the pot. Continue cooking and stirring for about 4 minutes until the wine is reduced by half.
- Add Butter, Garlic & Flour: Stir in the butter and minced garlic and cook for 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 1 minute to form a roux.
- Incorporate Broth Sauce: Gradually whisk the prepared broth mixture into the pot in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to a simmer.
- Add Sour Cream: Place sour cream in a small bowl and add ½ cup of the hot sauce to it, stirring to temper and prevent curdling. Slowly stir the sour cream mixture back into the pot until combined.
- Add Meatballs & Heat Through: Gently fold the baked meatballs into the sauce and cook just until heated through, about 2-3 minutes.
- Serve: Place cooked egg noodles in serving bowls, ladle the mushroom meatball stroganoff sauce over the noodles, garnish with additional dried parsley if desired, and serve warm.
Notes
- You can substitute the half-and-half in the meatball mixture with milk for a lighter option.
- Use dry white wine for deglazing; a Sauvignon Blanc or Pinot Grigio works well. If avoiding alcohol, substitute with a dry white grape juice or additional broth.
- Do not overmix the meatball mixture to keep meatballs tender.
- Using a light-colored baking sheet helps to monitor the browning of meatballs effectively.
- Adjust the seasoning of the final sauce to taste before serving.
