Meatball Stroganoff Dreamy Cream Sauce (Print Version)
Juicy meatballs and mushrooms coated in creamy Stroganoff sauce, perfect for serving over noodles or rice.
# Ingredients:
→ For the Meatballs
01 -
1 lb ground beef or 1/2 lb each ground beef and ground pork
02 -
1/2 cup dry breadcrumbs
03 -
1/4 cup Parmesan cheese, finely grated
04 -
1 large egg
05 -
2 garlic cloves, minced
06 -
1 teaspoon paprika
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ For the Creamy Stroganoff Sauce
09 -
2 tablespoons unsalted butter
10 -
1 medium onion, finely chopped
11 -
2 cups mushrooms, sliced
12 -
2 garlic cloves, minced
13 -
1 cup beef broth or vegetable broth
14 -
1 cup sour cream or Greek yogurt
15 -
1 teaspoon Dijon mustard
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
18 -
Fresh parsley, chopped, for garnish
→ For Serving (optional)
19 -
Cooked egg noodles or white rice
# Steps:
01 -
In a large mixing bowl, blend ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, paprika, salt, and black pepper until the mixture is just combined.
02 -
Form the mixture into meatballs, each about 1 to 1.5 inches in diameter. Warm a skillet over medium heat and sear the meatballs on all sides until browned. Transfer seared meatballs to a plate; they will finish cooking in the sauce.
03 -
In the same skillet, melt butter. Add chopped onion and sliced mushrooms, sautéing until softened, around 5 to 7 minutes. Stir in minced garlic and cook for one additional minute.
04 -
Pour in the broth and stir to loosen caramelized bits from the skillet. Bring mixture to a gentle simmer.
05 -
Return browned meatballs to the skillet. Cover and let simmer for 10 to 12 minutes, or until meatballs are cooked through.
06 -
Reduce heat to low. Add sour cream and Dijon mustard, stirring gently to combine and heat through. Avoid boiling. Taste and adjust seasoning if needed.
07 -
Garnish with chopped fresh parsley. Serve immediately over cooked egg noodles or rice as desired.
# Notes:
01 -
For a lighter sauce, substitute Greek yogurt for sour cream. To prevent curdling, ensure the sauce does not boil after adding dairy.