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5.0 from 15 votes

Meatball Stroganoff

This updated version of the classic, made with mini meatballs and creamy mushroom sauce, is so rich and comforting that you may never go back to the original.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4 servings
Calories: 619 kcal
Course: Main Course
Cuisine: Russian

Ingredients

For the meatballs
  • 1 pound ground beef
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 1 tablespoon Worcestershire sauce 
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • vegetable oil
For the sauce
  • 4 tablespoons (2 oz) unsalted butter
  • 10 ounces mushrooms sliced
  • 1 medium (5 oz) onion thinly sliced
  • ¾ cup dry white wine
  • 1 ½ cups beef stock
  • 2 ½ tablespoons Dijon mustard
  • 1 teaspoon sweet paprika (do not use smoked)
  • 2 teaspoons Worcestershire sauce 
  • ¾ cup full-fat sour cream
For serving
  • chopped parsley to garnish
  • Cooked and buttered egg noodles

Instructions

Make the meatballs
    Cup of Yum
  1. Mix the beef, breadcrumbs, egg, Worcestershire sauce, garlic and onion powders, salt, and a few grinds of pepper in a large bowl.
  2. Roll heaping tablespoons of the beef mixture into 1 ½-inch (38-mm) balls (about 1 oz/25 g each), to make approximately 20 meatballs.
  3. Heat a large skillet over medium-high heat until hot then lightly coat with oil. Brown the meatballs all over, 8 to 10 minutes. Transfer to a bowl and discard any oil and fat in the pan.
Make the sauce
  1. Crank the heat to high. Melt 2 tablespoons of the butter. Add the mushrooms and cook until all their liquid has been released and are nicely browned, 12 to 14 minutes. Add to the meatballs.
  2. Lower the heat to medium and melt the remaining butter in the pan. Add the onion and cook until softened and translucent, 5 to 8 minutes. Sprinkle in the paprika.
  3. Deglaze with the white wine and reduce by half, about 5 minutes. Scrape up the bits.
  4. Stir in the stock, Dijon mustard, and the Worcestershire sauce.
  5. Spoon the meatballs and mushrooms back into the skillet. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, stirring occasionally to make sure the meatballs aren’t sticking.
  6. Remove the skillet from the heat. Whisk a few spoonfuls of the hot broth into the sour cream. Stir the warm sour cream into the skillet until combined.
  7. Adjust the seasoning to taste and scatter with the chopped parsley. Serve over buttered noodles.

Notes

  • Storage--Store leftover meatball Stroganoff and the noodles in separate containers in the fridge for up to 4 days.
  • Reheating--Reheat the meatballs in a skillet over medium-low until warmed through. Heat the noodles in the microwave.
  • Make it gluten-free--Serve the Stroganoff over French fries or mashed potatoes for a gluten-free meal.

Nutrition Information

Serving 1portion Calories 619kcal (31%) Carbohydrates 17g (6%) Protein 28g (56%) Fat 46g (71%) Saturated Fat 21g (105%) Monounsaturated Fat 16g Trans Fat 2g Cholesterol 183mg (61%) Sodium 1670mg (70%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 619

% Daily Value*

Serving 1portion
Calories 619kcal 31%
Carbohydrates 17g 6%
Protein 28g 56%
Fat 46g 71%
Saturated Fat 21g 105%
Monounsaturated Fat 16g 80%
Trans Fat 2g 100%
Cholesterol 183mg 61%
Sodium 1670mg 70%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.