Description
This Meatball Stroganoff recipe combines tender baked meatballs with a creamy mushroom sauce served over egg noodles. It features a flavorful beef and herb meatball base, a rich, tangy sauce with sour cream and wine, and sautéed mushrooms for an elegant yet comforting meal perfect for dinner.
Ingredients
Scale
Meatballs:
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half
- ½ lb. ground beef
- Salt, to taste
- Pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup parmesan cheese
- 1 egg, whisked
- 3 cloves garlic, minced
Sauce:
- 1 ½ cups beef broth
- ½ cup chicken broth
- 1 beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
Mushrooms, Egg Noodles, and Others:
- 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 tablespoons flour
- ½ cup sour cream
- ½ lb. egg noodles
Instructions
- Combine Meatball Mixture: Add the Italian breadcrumbs to a large bowl and stir in the half-and-half. Let it sit for 1-2 minutes to form a paste. Season ground beef with salt and pepper, then add to the bowl along with dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Gently mix until just combined. Cover and refrigerate.
- Prepare Sauce Ingredients: In a large measuring cup with a spout, combine beef broth, chicken broth, beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, dried thyme, and paprika. Set aside. Measure out remaining ingredients before starting the cooking process.
- Preheat Oven and Form Meatballs: Preheat oven to 400° F. Using a tablespoon, scoop 1 tbsp. of meat mixture and roll into 1-inch meatballs. Place on a lightly greased, light-colored baking sheet.
- Bake Meatballs: Bake meatballs in the oven for 12 minutes until cooked through. Remove and set aside.
- Cook Egg Noodles: In a large pot, bring salted water to a boil. Add egg noodles and cook until al dente following package instructions. Drain noodles once done.
- Sauté Mushrooms: Heat olive oil in a large pan over medium-high heat. Add mushrooms and sauté for 7 minutes, stirring frequently. Season with a pinch of salt halfway through.
- Add Wine and Reduce: Pour in the white wine and use a silicone spatula to scrape any bits from the pan. Cook for 4 minutes, stirring often, until the wine is reduced by half.
- Make Roux: Stir in butter and minced garlic and cook for 1-2 minutes. Add flour and stir constantly for 1 minute to form a roux.
- Add Sauce and Thicken: Slowly add the prepared sauce mixture in small splashes while stirring continuously. Bring to a boil, then reduce heat to simmer.
- Incorporate Sour Cream: Place sour cream in a small bowl and add ½ cup of the hot sauce, stirring to temper it. Gradually add this mixture back into the sauce pot and stir to combine.
- Add Meatballs and Heat Through: Gently add the baked meatballs into the sauce and stir to coat and warm through.
- Serve: Divide the cooked egg noodles into serving bowls and ladle the meatball stroganoff sauce over the noodles. Garnish with additional parsley if desired and serve immediately.
Notes
- Store sauce and noodles separately in airtight containers in the refrigerator for up to 3 days to prevent noodles from becoming mushy.
- For freezing, freeze sauce and meatballs separately, then boil fresh egg noodles when ready to serve as reheated noodles may absorb too much sauce.
- Use dry white wine for cooking to add depth of flavor; if preferred, substitute with additional chicken broth.
- Do not overmix meatball mixture to keep meatballs tender and juicy.
- This recipe makes 6 servings and nutritional information is approximate.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
