Description
Enjoy a rich and creamy Meatball Stroganoff that puts a cozy twist on the classic Russian dish by using tender meatballs instead of beef strips. Bursting with savory mushrooms, onions, and a tangy sour cream sauce, this easy-to-make recipe is perfect for weeknight dinners or special occasions. Versatile and family-friendly, it pairs beautifully with pasta, rice, or mashed potatoes for a satisfying comfort meal everyone will love.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- Salt and pepper, to taste
- 2 tbsp cooking oil (for browning)
For the Sauce
- 8 oz mushrooms, sliced (cremini or button mushrooms recommended)
- 1 small onion, diced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup full-fat sour cream (or dairy-free alternative like coconut yogurt)
- Salt and pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
To Serve
- Pasta, rice, or mashed potatoes (choose gluten-free options if needed)
- Optional: buttered egg noodles, steamed green beans, or a fresh green salad
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground meat with breadcrumbs, finely chopped onion, minced garlic, salt, pepper, and an egg to bind. Mix gently to avoid overworking the meat, then shape into evenly sized meatballs and set aside.
- Brown the Meatballs: Heat a skillet with oil over medium heat. Cook the meatballs in batches without overcrowding until browned on all sides but not fully cooked through. Remove and set aside.
- Sauté the Vegetables: Using the same skillet, add sliced mushrooms and diced onions. Cook until softened and golden, scraping up browned bits left from the meatballs to add flavor.
- Create the Sauce: Stir in beef broth, Dijon mustard, and Worcestershire sauce. Let the mixture simmer and reduce slightly. Lower the heat and fold in sour cream gently to create a creamy sauce without curdling. Season with salt and pepper.
- Combine and Finish: Return the browned meatballs to the skillet, cover, and simmer gently for about 10 minutes or until fully cooked and flavors meld together. Sprinkle chopped fresh parsley or dill on top before serving.
Notes
- Don’t overmix the meatball mixture to keep them tender instead of dense.
- Cook meatballs in batches to avoid steaming and ensure a nice brown crust.
- Use full-fat sour cream to prevent curdling and enhance creaminess.
- Simmer the sauce gently after adding sour cream to maintain texture.
- Add fresh herbs like parsley or dill at the end for vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Meatball Stroganoff, creamy meatballs, Russian stroganoff twist, comfort food, easy dinner, gluten-free stroganoff