Description
A hearty and comforting Meatball Stroganoff recipe featuring tender homemade meatballs simmered in a creamy mushroom sauce, served over egg noodles. This dish combines classic stroganoff flavors with flavorful meatballs for a satisfying family meal.
Ingredients
Scale
For the 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
For the Sauce
- 1 ½ 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
For Serving
- ½ lb. egg noodles
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the Italian breadcrumbs and half-and-half, letting it soak for a few minutes. Add the ground beef, ground pork, salt, pepper, dried oregano, dried parsley, Parmesan cheese, whisked egg, and minced garlic. Mix gently until all ingredients are well incorporated. Form the mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until they are browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- Sauté the Mushrooms and Garlic: In the same skillet, add butter and minced garlic. Sauté for about a minute until fragrant. Add the cleaned mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the mushrooms and garlic, stirring constantly to create a roux. Slowly pour in the beef broth, chicken broth, and dry white wine while stirring to avoid lumps. Add the beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Stir well and let the sauce simmer for 5-7 minutes until it thickens.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer everything together for another 10 minutes to meld the flavors and ensure meatballs are heated through.
- Cook the Egg Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
- Finish the Stroganoff: Remove the skillet from heat and stir in the sour cream, mixing gently until smooth and creamy. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the egg noodles and spoon the meatball stroganoff with mushrooms and sauce over the top. Garnish with additional parsley or Parmesan cheese if desired. Serve hot and enjoy!
Notes
- For a non-alcoholic version, substitute dry white wine with additional chicken broth or grape juice.
- Ensure meatballs are uniformly sized for even cooking.
- Use fresh herbs for more vibrant flavor if available.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
