Meatball Stroganoff Dreamy Cream Sauce (Print Version)
Juicy meatballs simmered in a luscious mushroom cream sauce for ultimate comfort and savory flavor.
# Ingredients:
→ Meatballs
01 -
450g ground beef or equal parts beef and pork
02 -
60g breadcrumbs
03 -
25g Parmesan cheese, finely grated
04 -
1 large egg
05 -
2 garlic cloves, minced
06 -
1 teaspoon paprika
07 -
Salt and freshly ground black pepper, to taste
→ Creamy Stroganoff Sauce
08 -
2 tablespoons unsalted butter
09 -
1 medium onion, finely chopped
10 -
2 cups (approximately 150g) mushrooms, sliced
11 -
2 garlic cloves, minced
12 -
240ml beef or vegetable broth
13 -
240ml sour cream or Greek yogurt
14 -
1 teaspoon Dijon mustard
15 -
Salt and freshly ground black pepper, to taste
16 -
Fresh parsley, chopped, for garnish
→ Serving (optional)
17 -
Egg noodles or cooked rice
# Instructions:
01 -
In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, paprika, salt, and pepper. Mix until just combined.
02 -
Roll mixture into meatballs approximately 2.5–4cm in diameter. Heat a skillet over medium heat and sear meatballs until browned on all sides, then transfer to a plate. Meatballs will finish cooking in the sauce.
03 -
In the same skillet, melt butter. Add chopped onion and sliced mushrooms, cooking until softened, about 5–7 minutes. Stir in minced garlic and sauté 1 further minute.
04 -
Add broth to the skillet, stirring to release browned bits. Bring to a gentle simmer.
05 -
Return seared meatballs to the pan. Cover and simmer for 10–12 minutes, or until meatballs are cooked through.
06 -
Reduce heat to low. Stir in sour cream and Dijon mustard, mixing gently to combine. Heat through without bringing to a boil. Adjust seasoning to taste.
07 -
Sprinkle with fresh chopped parsley. Serve immediately over cooked egg noodles or rice if desired.
# Notes:
01 -
For a richer flavor, use a combination of beef and pork in the meatballs. To avoid curdling, do not boil the sauce after adding sour cream or yogurt.