Description
This hearty Meatball Stroganoff recipe combines tender Italian-seasoned meatballs with a rich, creamy mushroom sauce served over egg noodles. A comforting twist on the classic beef stroganoff, this dish offers layers of flavor from garlic, Worcestershire sauce, Dijon mustard, and a touch of white wine, perfect for a satisfying family dinner.
Ingredients
Scale
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
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
Pasta
- ½ lb. egg noodles
Instructions
- Prepare the Meatballs: In a large bowl, combine Italian breadcrumbs, half-and-half, ground beef, ground pork, salt, pepper, dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Mix until just combined to maintain tender meatballs. Form the mixture into evenly sized meatballs and set aside.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside, leaving the fat in the pan for the sauce.
- Make the Mushroom Sauce: In the same skillet, add butter and garlic. Sauté the mushrooms until they release their moisture and begin to brown, about 5-7 minutes. Sprinkle flour over the mushrooms and stir to coat evenly. Gradually whisk in beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Stir in the white wine and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Lower the heat and stir in sour cream.
- Combine and Serve: Return the cooked meatballs to the sauce and warm through for a few minutes. Meanwhile, cook egg noodles according to package instructions until al dente, drain well. Serve the meatballs and mushroom stroganoff sauce over the egg noodles while hot for a comforting meal.
Notes
- You can substitute half-and-half with milk for a lighter option in the meatballs.
- Dry white wine adds depth to the sauce, but you can omit it or replace it with additional broth if preferred.
- For a richer flavor, use beef broth instead of chicken broth exclusively.
- Ensure mushrooms are patted dry before cooking to avoid excess water diluting the sauce.
