Description
A hearty and comforting Meatball Stroganoff featuring tender beef and pork meatballs in a rich, creamy mushroom sauce served over egg noodles. This classic Eastern European-inspired dish combines savory flavors with a smooth sour cream sauce, perfect for a 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
- 1½ 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 mixing bowl, combine the Italian breadcrumbs and half-and-half, letting them soak briefly. Add ground beef, ground pork, salt, pepper, dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic to the breadcrumb mixture. Mix everything thoroughly until well combined, but don’t overmix as it can make the meatballs tough.
- Form and cook the meatballs: Shape the meat mixture into evenly sized meatballs, approximately 1 to 1½ inches in diameter. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
- Make the sauce: In the same skillet, add butter and minced garlic, sautéing until fragrant. Add the cleaned mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Sprinkle the flour over the mushrooms and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the beef broth, chicken broth, and dry white wine, stirring constantly to prevent lumps. Add beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Bring the sauce to a gentle simmer and cook until it thickens, about 5 minutes.
- Combine meatballs and sauce: Return the meatballs to the skillet with the mushroom sauce. Simmer together for 5-7 minutes, allowing the flavors to meld and the meatballs to heat through. Remove the skillet from heat and stir in sour cream, mixing well until the sauce is creamy and smooth. Season with additional salt and pepper to taste if needed.
- Cook the egg noodles: While the sauce simmers, cook egg noodles according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked egg noodles and spoon the meatballs and stroganoff sauce over the top. Garnish with extra parsley or parmesan if desired, and serve immediately.
Notes
- If dry white wine is unavailable, substitute with additional chicken broth or omit entirely for a milder flavor.
- For creamier sauce, ensure sour cream is added off the heat to prevent curdling.
- Leftover stroganoff can be stored in the refrigerator for up to 3 days and reheated gently.
- Ground pork can be substituted with ground veal or additional ground beef if preferred.
- Using egg noodles gives a traditional texture, but any wide pasta can be used as a substitute.
