Comfort food meets fun in this meatball twist on beef stroganoff. Juicy homemade beef meatballs are simmered in a creamy mushroom sauce and served over noodles or rice. It’s family-friendly and freezer-friendly, too.
Meatball Stroganoff
Cook Mode
Keep the screen of your device on
Ingredients
1 lb ground beef
1 egg
¼ cup breadcrumbs
2 tablespoons milk
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper.
1 tablespoon olive oil
1 small onion, diced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 tablespoon flour
1 cup beef broth
½ tablespoon Worcestershire sauce
½ cup sour cream
Salt and pepper, to taste
Cooked egg noodles, for serving
Parsley, for garnish
Directions
- Preheat oven to 400°F.
- In a bowl, combine meatball ingredients. Mix until just combined and form into 1-inch balls.
- Place meatballs on a baking sheet lined with parchment. Bake for 15–18 minutes, until browned and cooked through.
- While meatballs bake, heat olive oil in a skillet. Sauté onions and mushrooms until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over the mixture and stir for 1 minute.
- Gradually pour in beef broth and Worcestershire, stirring until smooth. Simmer for 5 minutes until slightly thickened.
- Stir in sour cream and season with salt and pepper.
- Add baked meatballs to the sauce and simmer 2–3 minutes to coat.
- Serve over egg noodles and garnish with parsley.
Like this recipe?
Follow @dinnerendeavor on Pinterest