Meatball Stroganoff
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
273 kcal
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Course
Main Course, Dinner
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Cuisine
American
Meatball Stroganoff
Description
Meatball Stroganoff features ground beef meatballs seasoned with garlic, parsley, salt, and pepper, enriched by soaking white bread in milk for a tender texture. After browning, the meatballs cook in a sauce made from sautéed mushrooms and garlic, thickened with flour, then combined with French onion soup, water, and Dijon mustard. The dish finishes with the addition of sour cream for creaminess and subtle tang. The simmering process melds the flavors while ensuring the meatballs remain juicy.
The flavor profile highlights the earthiness of mushrooms and the rich umami of French onion soup, complemented by the brightness of mustard and the creaminess of sour cream. The meatballs maintain a tender bite surrounded by a silky, hearty sauce that coats well.
This meal is suited to be served with egg noodles, mashed potatoes, or rice, allowing the sauce to soak through and balance the richness of the meatballs. It makes a satisfying dinner option that can be prepared from scratch.
When adapting the recipe, diced onion can be sautéed to mimic the French onion soup flavor if substituted with beef broth. Fully cooked frozen meatballs can be used by heating them in the sauce. Leftovers keep well refrigerated for up to four days and can be frozen without noodles for up to a month.
Ingredients
For the meatballs
- 2 lices white bread crust removed
- 3 tablespoons milk
- 1 pound ground beef lean
- 1 egg
- 1 tablespoon parsley dried
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced, white or cremini
- 2 cloves garlic minced
- 2 ½ tablespoons all-purpose flour
- 10.5 ounces French Onion Soup or condensed beef broth, condensed
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
Instructions
- To make the meatballs, tear the bread into small pieces and add it to a medium bowl with the milk. Mix well and rest until the bread has soaked up the milk.
- Add the beef, egg, parsley, garlic powder, salt, and black pepper. Mix until just combined. Shape the mixture into 24 meatballs, approximately 1 ½ tablespoons each.
- In a 12-inch skillet, heat the olive oil over medium high heat. Add the meatballs and brown on all sides, about 5 to 7 minutes. Transfer the meatballs to a plate.
- To make the sauce, add the butter, mushrooms & garlic to the skillet, and cook until softened, about 4 minutes more. Stir in flour and cook for 1 minute.
- Add the condensed French onion soup, water, and mustard. Once combined, add the meatballs back in. Bring to a boil, reduce the heat to a simmer, and let simmer uncovered for 10 to 12 minutes or until the meatballs are cooked through and the sauce is thickened.
- Remove from the heat and stir in sour cream.
- Season with salt & pepper to taste, serve over egg noodles, and garnish with parsley.
Notes
- To substitute French onion soup, sauté finely diced onion in butter before adding mushrooms to replicate flavor with beef broth.
- Fully cooked frozen meatballs can replace fresh ones; heat through in the sauce during simmering.
- Store leftovers in the fridge for up to 4 days; freeze in sealed bags for up to 4 weeks without noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273 | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 608mg | 25% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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