Meatball Stroganoff with Dreamy Cream Sauce (Print version)

Tender meatballs, mushrooms, and egg noodles folded into a silky sour cream stroganoff sauce for a cozy skillet dinner.

# Ingredients:

For the meatballs

01 - 1 lb (450 g) ground beef, 85% lean
02 - 1/2 lb (225 g) ground pork
03 - 1/2 cup (45 g) plain breadcrumbs
04 - 1 large egg
05 - 1/4 cup (60 ml) milk
06 - 1/4 cup (35 g) finely minced yellow onion
07 - 2 cloves garlic, minced
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon paprika
11 - 1 tablespoon olive oil, for browning

For the stroganoff sauce and noodles

12 - 10 oz (285 g) wide egg noodles
13 - 2 tablespoons unsalted butter
14 - 8 oz (225 g) cremini mushrooms, sliced
15 - 1/2 cup (70 g) finely diced yellow onion
16 - 2 cloves garlic, minced
17 - 2 tablespoons all-purpose flour
18 - 2 cups (480 ml) low-sodium beef broth
19 - 1 tablespoon Dijon mustard
20 - 2 teaspoons Worcestershire sauce
21 - 1/2 teaspoon paprika
22 - 1/2 cup (120 ml) heavy cream
23 - 1/2 cup (120 g) full-fat sour cream
24 - 2 tablespoons chopped fresh parsley
25 - Salt and black pepper, to taste

# Instructions:

01 - In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, minced onion, garlic, salt, pepper, and paprika. Mix gently until combined, then shape into about 24 meatballs.
02 - Heat the olive oil in a large deep skillet over medium-high heat. Brown the meatballs in batches for 5-6 minutes, turning to color several sides. Transfer to a plate. They do not need to be fully cooked yet.
03 - Boil the egg noodles in salted water until just tender according to package directions. Drain and set aside. Toss with a small pat of butter if they will sit for more than a few minutes.
04 - Melt the butter in the same skillet over medium heat. Add the mushrooms and cook for 6-8 minutes, stirring only occasionally, until browned and tender.
05 - Add the diced onion and cook for 2 minutes. Stir in the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute. Slowly whisk in the beef broth, Dijon, Worcestershire sauce, paprika, and a pinch of pepper.
06 - Return the meatballs to the skillet. Simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens and the meatballs reach 160°F in the center.
07 - Reduce the heat to low. Stir in the heavy cream, then remove the skillet from direct heat and stir in the sour cream until smooth. Add the noodles and parsley, tossing gently to coat. Season to taste and serve warm.

# Good to know:

01 - Best served right after the sour cream is stirred in.
02 - Use frozen cooked meatballs as a shortcut and simmer only until hot.
03 - Add a splash of broth when reheating to loosen the sauce.

Back