Meatball Stroganoff Recipe

There’s something undeniably comforting about a warm, creamy sauce enveloping tender meatballs, especially when served over a bed of soft egg noodles or fluffy mashed potatoes. Meatball Stroganoff has become a weeknight staple in my home, and for good reason. It’s a dish that bridges the gap between hearty meatballs and the luxuriousness of classic beef stroganoff, offering a satisfying and flavorful meal that pleases even the pickiest eaters. My kids, who can sometimes be skeptical of new dishes, enthusiastically devour this meatball stroganoff, and my husband always asks for seconds. The rich mushroom sauce, perfectly balanced with tangy sour cream and savory Worcestershire, coats every meatball, creating a symphony of textures and tastes. This recipe is not only delicious but also surprisingly easy to make, perfect for busy weeknights when you crave something comforting and homemade without spending hours in the kitchen. From prep to plate, it’s ready in under an hour, making it an ideal choice for a family dinner that feels special without being overly complicated. Get ready to experience a new family favorite – this Meatball Stroganoff recipe is guaranteed to become a regular on your menu!

Ingredients

This Meatball Stroganoff recipe uses simple, readily available ingredients to create a dish that is far greater than the sum of its parts. Each component plays a crucial role in building layers of flavor and texture that will tantalize your taste buds. Let’s break down the ingredient list and understand why each element is essential for creating the perfect Meatball Stroganoff.

For the Meatballs:

• 1 lb Ground Beef: The foundation of our meatballs, ground beef provides a rich, savory base. For the best flavor and texture, I recommend using ground beef with a fat content of around 80/20. This ratio ensures the meatballs are tender and juicy, rather than dry. You can also experiment with a blend of ground beef and ground pork for a richer flavor profile.
• ½ cup Breadcrumbs: Breadcrumbs act as a binding agent, helping to hold the meatballs together and prevent them from becoming too dense. Plain breadcrumbs or panko breadcrumbs both work well. Panko will give a slightly lighter texture. If you’re looking for a gluten-free option, you can use gluten-free breadcrumbs or even finely ground almond flour.
• ¼ cup Grated Parmesan Cheese: Parmesan cheese adds a salty, umami-rich depth of flavor to the meatballs. Freshly grated Parmesan is always best for flavor, but pre-grated will also work in a pinch. For a bolder cheese flavor, consider using Pecorino Romano.
• 1 Egg: The egg acts as another binding agent, further helping to hold the meatballs together and add moisture. It also contributes to the overall tenderness of the meatballs. A large egg is ideal for this recipe.
• 2 cloves Garlic, minced: Garlic is a flavor powerhouse that adds a pungent, aromatic note to the meatballs. Freshly minced garlic is always preferred for its robust flavor. If you don’t have fresh garlic, you can substitute with ½ teaspoon of garlic powder, but fresh garlic will always provide a superior taste.
• 1 small Onion, finely chopped: Onion adds sweetness and subtle sharpness to the meatballs, contributing to a more complex flavor profile. Finely chopping the onion ensures it cooks through evenly and blends seamlessly into the meatball mixture. Yellow or white onions work best for this recipe.
• 2 tablespoons Fresh Parsley, chopped: Fresh parsley brings a bright, herbaceous freshness to the meatballs, balancing the richness of the beef and cheese. Italian flat-leaf parsley is ideal for its robust flavor. If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley, but fresh is always recommended for the best flavor.
• 1 teaspoon Dried Oregano: Oregano adds a warm, slightly peppery, and earthy flavor that complements the beef and other seasonings. Dried oregano is convenient and readily available, but you can also use fresh oregano if you have it on hand (about 1 tablespoon chopped fresh oregano).
• Salt and Pepper to taste: Salt and pepper are essential seasonings that enhance the flavors of all the other ingredients. Adjust the amount of salt and pepper to your personal preference. I recommend starting with about ¾ teaspoon of salt and ½ teaspoon of black pepper for the meatball mixture, and then adjusting as needed.
• 2 tablespoons Olive Oil (for frying): Olive oil is used to brown the meatballs, creating a flavorful crust and helping to seal in the juices. Extra virgin olive oil is a good choice for its flavor, but regular olive oil will also work. You can also use other neutral cooking oils like vegetable oil or canola oil.

For the Stroganoff Sauce:

• 2 tablespoons Butter: Butter adds richness and a velvety texture to the stroganoff sauce. Unsalted butter is recommended so you can control the overall saltiness of the dish. If you prefer, you can substitute with olive oil for a slightly lighter sauce, but butter truly enhances the creaminess and flavor.
• 1 medium Onion, finely chopped: Just like in the meatballs, onion forms a flavorful base for the sauce. Sautéing the onion in butter softens it and releases its sweetness, creating a foundation for the mushroom sauce. Yellow or white onions are suitable for the sauce.
• 2 cloves Garlic, minced: Garlic adds its pungent, aromatic magic to the stroganoff sauce, complementing the mushrooms and other savory flavors. Freshly minced garlic is always best for the sauce.
• 8 oz Mushrooms, sliced: Mushrooms are the star of the stroganoff sauce, providing an earthy, umami-rich flavor and a satisfyingly meaty texture. Cremini mushrooms (also known as baby bella mushrooms) or white button mushrooms are excellent choices. You can also use a mix of different mushroom varieties, such as shiitake or oyster mushrooms, for a more complex flavor profile. Slicing the mushrooms ensures they cook evenly and release their juices to create a flavorful sauce.
• 2 tablespoons All-purpose Flour: Flour acts as a thickening agent for the stroganoff sauce. It creates a roux with the butter, which helps to bind the sauce and give it a creamy consistency. All-purpose flour is readily available and works perfectly for this recipe. For a gluten-free version, you can use a gluten-free all-purpose flour blend or cornstarch (use 1 tablespoon cornstarch mixed with a little cold water and add it at the end to thicken the sauce).
• 2 cups Beef Broth: Beef broth forms the liquid base of the stroganoff sauce, adding a savory, beefy depth of flavor that complements the meatballs. Low-sodium beef broth is recommended so you can control the salt level. For a richer flavor, you can use homemade beef broth or bone broth.
• 1 cup Sour Cream: Sour cream is the key ingredient that gives stroganoff sauce its signature tanginess and creamy texture. Full-fat sour cream will provide the richest flavor and texture. Reduced-fat sour cream can be used, but the sauce may be slightly less creamy. Do not use fat-free sour cream, as it may curdle when heated.
• 1 tablespoon Dijon Mustard: Dijon mustard adds a subtle tangy and spicy kick to the stroganoff sauce, enhancing the overall flavor complexity. Dijon mustard is preferred over yellow mustard for its more refined flavor.
• 1 tablespoon Worcestershire Sauce: Worcestershire sauce is a secret weapon for adding umami and depth of flavor to savory dishes. It contributes a complex blend of savory, tangy, and slightly sweet notes that elevates the stroganoff sauce.
• Salt and Pepper to taste: Just like with the meatballs, salt and pepper are essential for seasoning the stroganoff sauce. Adjust the amount to your preference, tasting as you go.
• Fresh Parsley, chopped (for garnish): Fresh parsley adds a pop of color and freshness as a garnish, finishing the dish beautifully.

Instructions

Making Meatball Stroganoff is easier than you might think! Follow these step-by-step instructions to create a delicious and comforting meal that will impress your family and friends.

For the Meatballs:

1. Combine Meatball Ingredients: In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, finely chopped onion, chopped fresh parsley, dried oregano, salt, and pepper. Use your hands or a spoon to mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs. Overmixing develops the gluten in the breadcrumbs and makes the meatballs dense. Mix until everything is just incorporated.
2. Form Meatballs: Using your hands or a spoon, form the meat mixture into meatballs about 1 inch in diameter. For uniform cooking, try to make the meatballs roughly the same size. If you want to be precise, you can use a kitchen scale to weigh each meatball. A standard ice cream scoop can also help to create consistently sized meatballs.
3. Brown Meatballs: Heat olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the meatballs in a single layer, or work in batches. Once the oil is hot, carefully add the meatballs to the skillet. Cook, turning occasionally, until browned on all sides. Browning the meatballs adds flavor and helps to seal in the juices. Don’t worry about cooking them completely through at this stage, as they will finish cooking in the sauce. This step is primarily about browning the exterior.
4. Remove and Set Aside: Once the meatballs are browned, remove them from the skillet using a slotted spoon and set them aside on a plate. Leave any rendered fat and browned bits in the skillet – these will add flavor to the sauce. Don’t discard the flavorful fond at the bottom of the pan!

For the Stroganoff Sauce:

5. Sauté Aromatics: In the same skillet used for the meatballs (no need to clean it!), melt butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Sautéing the onion and garlic in butter creates a flavorful base for the sauce. Cooking them until softened releases their aromatic oils and sweetens the onion.
6. Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook, stirring occasionally, until the mushrooms release their juices and start to brown, about 8-10 minutes. As the mushrooms cook, they will initially release a lot of liquid. Continue cooking until this liquid evaporates and the mushrooms begin to brown. Browning the mushrooms deepens their flavor and adds a rich, earthy note to the sauce.
7. Make Roux: Sprinkle all-purpose flour over the vegetables in the skillet. Stir well to combine, ensuring the flour coats all the vegetables and absorbs the butter and pan juices. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste and create a roux. Cooking the flour with the butter creates a roux, which is the foundation for thickening the sauce. Cooking it for a minute or two removes the starchy, raw flour flavor.
8. Add Beef Broth: Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Start with a small amount of broth and whisk it in thoroughly to create a smooth paste, then gradually add the remaining broth. Stir until the sauce thickens slightly and comes to a simmer. Adding the broth gradually and whisking constantly ensures a smooth, lump-free sauce.
9. Stir in Flavor Enhancers: Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and well combined. Do not let the sauce boil after adding the sour cream, as it may curdle. Heating sour cream at high temperatures can cause it to separate or curdle. Stirring in the Dijon mustard and Worcestershire sauce adds layers of flavor and complexity to the stroganoff sauce.
10. Return Meatballs and Simmer: Gently return the browned meatballs to the skillet with the stroganoff sauce. Stir to coat the meatballs evenly in the sauce. Simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce is heated through and well combined. Simmering allows the meatballs to finish cooking in the sauce and absorb the flavors, while the sauce thickens further and the flavors meld together.
11. Season and Garnish: Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving. Fresh parsley adds a bright, fresh finish to the dish and visually enhances its appeal.

Nutrition Facts

(Estimated, per serving, based on 6 servings)

• Servings: 4-6
• Calories per serving: Approximately 550-650 calories (This is an estimate and can vary based on ingredient brands, specific cuts of beef, and portion sizes.)

Approximate Nutritional Breakdown (per serving):

• Protein: 35-45g
• Fat: 35-45g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 600-800mg
• Carbohydrates: 20-30g
• Fiber: 2-3g
• Sugar: 5-7g

Important Notes:

• These are estimated values and can vary.
• Serving sizes can impact nutritional values significantly.
• Using leaner ground beef and reduced-fat sour cream can reduce fat and calorie content.
• Adding more vegetables, like extra mushrooms or spinach, can increase fiber content.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20 minutes (This includes chopping vegetables, mixing meatball ingredients, and forming meatballs.)
• Cook Time: 30 minutes (This includes browning meatballs, making the sauce, and simmering everything together.)
• Total Time: 50 minutes

This Meatball Stroganoff recipe is designed to be relatively quick and easy, making it perfect for weeknight dinners. The prep time is efficient, and the cooking process is straightforward, allowing you to get a delicious and comforting meal on the table in under an hour.

How to Serve Meatball Stroganoff

Meatball Stroganoff is incredibly versatile and pairs beautifully with a variety of sides. Here are some popular and delicious ways to serve it:

• Classic Egg Noodles:
  • Egg noodles are the quintessential accompaniment to stroganoff. Their wide, flat shape and slightly chewy texture are perfect for soaking up the creamy sauce.
  • Serve the Meatball Stroganoff over a generous bed of cooked egg noodles for a truly comforting and classic meal.
  • Consider using wide egg noodles for the best sauce absorption.
• Mashed Potatoes:
  • Fluffy mashed potatoes provide a creamy and comforting base that complements the richness of the stroganoff sauce.
  • Top a mound of creamy mashed potatoes with the Meatball Stroganoff for a hearty and satisfying combination.
  • Garlic mashed potatoes or cheese mashed potatoes would add extra flavor dimensions.
• Rice:
  • Cooked white rice, brown rice, or even wild rice are great options for serving with Meatball Stroganoff.
  • Rice provides a neutral base that allows the flavors of the stroganoff to shine through.
  • Consider serving over basmati rice or jasmine rice for a slightly aromatic touch.
• Crusty Bread:
  • Serve with slices of crusty bread, such as baguette or sourdough, for soaking up every last bit of the delicious sauce.
  • Garlic bread or toasted bread would be particularly delicious alongside the Meatball Stroganoff.
  • This is a great option for a lighter meal or to serve as an appetizer portion.
• Vegetables:
  • Serve alongside a side of steamed or roasted vegetables to add freshness and balance to the meal.
  • Green beans, broccoli, asparagus, or peas would all be excellent choices.
  • A simple side salad with a vinaigrette dressing can also provide a refreshing contrast to the richness of the stroganoff.

Serving Suggestions for Different Occasions:

• Weeknight Family Dinner: Serve over egg noodles or mashed potatoes with a simple side salad for a quick and satisfying meal.
• Comfort Food Feast: Pair with mashed potatoes and roasted vegetables for a truly indulgent and comforting dinner.
• Potluck or Gathering: Meatball Stroganoff can be easily doubled or tripled for a crowd. Serve with egg noodles or rice and crusty bread for a satisfying and crowd-pleasing dish.
• Special Occasion: Serve over wild rice or alongside garlic mashed potatoes and roasted asparagus for a more elegant presentation.

Additional Tips for Perfect Meatball Stroganoff

Here are five helpful tips to elevate your Meatball Stroganoff and ensure it’s a resounding success every time:

1. Don’t Overmix the Meatballs: As mentioned earlier, overmixing the meatball mixture can result in tough, dense meatballs. Mix the ingredients just until they are combined. Gentle handling is key to tender meatballs. Think of it like folding in ingredients rather than vigorously mixing.
2. Brown the Meatballs Thoroughly: Browning the meatballs before adding them to the sauce is crucial for flavor development. The browning process, known as the Maillard reaction, creates complex flavors and aromas that enhance the overall dish. Don’t rush this step; ensure the meatballs are nicely browned on all sides for the best flavor.
3. Sauté the Mushrooms Properly: Don’t overcrowd the pan when cooking the mushrooms. Overcrowding will cause them to steam instead of brown. Cook them in batches if necessary to ensure they brown nicely and develop their full flavor. Allow the mushrooms to release their moisture and then brown in their own juices for a deeper, richer taste.
4. Use Quality Beef Broth: The quality of your beef broth significantly impacts the flavor of the stroganoff sauce. Use a good quality beef broth or, even better, homemade beef broth for the richest, most flavorful sauce. Low-sodium broth is recommended to control the salt level, and you can always add more salt to taste.
5. Don’t Boil the Sauce After Adding Sour Cream: As mentioned in the instructions, avoid boiling the stroganoff sauce after adding the sour cream. High heat can cause the sour cream to curdle and separate, resulting in a grainy sauce. Simmering the sauce gently over low heat after adding sour cream will maintain its creamy texture and prevent curdling.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about Meatball Stroganoff, covering common ingredient substitutions and cooking techniques:

Q1: Can I use ground turkey or chicken instead of ground beef for the meatballs?

A: Yes, you can definitely use ground turkey or ground chicken as a leaner alternative to ground beef. Ground turkey and chicken are lighter in flavor, so you might want to add a bit more seasoning, such as extra garlic powder, onion powder, or Italian seasoning, to boost the flavor profile of the meatballs. Ensure you cook ground turkey or chicken meatballs thoroughly to an internal temperature of 165°F (74°C) for food safety.

Q2: I don’t have sour cream. Can I substitute something else in the stroganoff sauce?

A: While sour cream is traditional in stroganoff, you can substitute it with full-fat Greek yogurt for a slightly tangier and healthier option. Crème fraîche is another delicious substitute that will provide a richer and creamier sauce. Avoid using low-fat or fat-free yogurt, as they are more likely to curdle when heated. If you’re dairy-free, you can try using full-fat coconut cream (the thick part from a refrigerated can) or cashew cream for a creamy, non-dairy alternative.

Q3: Can I make Meatball Stroganoff ahead of time?

A: Yes, Meatball Stroganoff is a great make-ahead dish. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it over low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the sauce has thickened too much during refrigeration. Alternatively, you can prepare the meatballs and sauce separately ahead of time and combine them when you’re ready to serve.

Q4: Can I freeze Meatball Stroganoff?

A: Yes, Meatball Stroganoff freezes well, although the texture of the sour cream sauce may change slightly upon thawing. To freeze, let the stroganoff cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Again, you may need to add a little liquid to thin the sauce after thawing and reheating.

Q5: What other vegetables can I add to Meatball Stroganoff?

A: Feel free to customize your Meatball Stroganoff by adding other vegetables. Onions and mushrooms are classic, but you could also add:

• Bell Peppers: Sliced bell peppers (any color) can be sautéed with the onions and mushrooms for added sweetness and color.
• Spinach or Kale: Stir in fresh spinach or chopped kale during the last few minutes of simmering for added nutrients and a touch of green.
• Peas: Frozen peas can be added at the very end of cooking for a pop of sweetness and color.
• Carrots: Diced carrots can be sautéed with the onions and mushrooms for added sweetness and texture.

Experiment and find your favorite vegetable additions to make this Meatball Stroganoff recipe your own!

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