Creamy Meatball Stroganoff
This creamy meatball stroganoff with juicy meatballs, savory brown mushrooms, and a creamy sour cream sauce is the perfect midweek dinner. It's surprisingly easy to make in 30 minutes, yet delivers big on flavor, making it a weeknight win for busy families.
Servings: 6 servings
Calories: 331kcal
Ingredients
Meatballs
- 1 lb ground beef or ground lamb
- 1 egg medium-sized
- 1/4 cup white breadcrumbs
- 1 garlic clove minced
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp ground paprika
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1 tbsp olive oil
Stroganoff Sauce
- 1 tbsp butter
- 1 yellow onion medium-sized, peeled and sliced
- 1/2 lb brown mushrooms sliced (1/4-inch)
- black pepper ground
- 2 tbsp flour
- 1 1/2 cups beef stock or lamb stock
- 2 tsp Dijon mustard
- 1/2 cup sour cream
- salt to taste
Instructions
- In a large bowl, combine ground meat, egg, breadcrumbs, garlic, oregano, thyme, paprika, salt, and pepper. Mix well to form a cohesive mixture. Roll the mixture into 1-inch meatballs.1 lb ground beef, 1 egg, 1/4 cup white breadcrumbs, 1 garlic clove, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/2 tsp ground paprika, 1 tsp salt, 1/4 tsp black pepper
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned for 4-5 minutes on both sides. Remove meatballs from the pan using a slotted spoon and set aside.1 tbsp olive oil
- In the same pan (with the remaining pan juices), add butter and melt over medium heat. Add the sliced onion and sliced mushrooms and cook until softened, about 5-7 minutes. Season with black pepper.1 tbsp butter, 1 yellow onion, 1/2 lb brown mushrooms, black pepper
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the lamb stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Reduce the heat to low and stir in Dijon mustard and sour cream. Season with salt to taste.2 tbsp flour, 1 1/2 cups beef stock, 2 tsp Dijon mustard, 1/2 cup sour cream, salt
- Return the cooked meatballs to the pan and simmer for 5-7 minutes, or until heated through. Serve immediately over egg ribbon noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley or thyme, if desired.
Notes
Don't crowd the pan: When browning the meatballs, cook them in batches if you're using a smaller pan to avoid overcrowding it. This ensures even cooking.
Low heat: To prevent curdling, reduce heat to low or remove the pan from heat altogether before stirring in the sour cream.
Thicken the sauce to your liking: If you prefer a thicker sauce, you can add more flour and cook for an additional minute or two, until the sauce reaches your desired consistency.
Storage: Store this stroganoff sauce in an airtight container in the fridge for 3-4 days. Reheat on low heat, adding extra stock if it thickens too much. For longer storage, freeze it for up to 3 months.
Nutrition
Calories: 331kcal | Carbohydrates: 11g | Protein: 18g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 643mg | Potassium: 569mg | Fiber: 1g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
