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Creamy Meatball Stroganoff

A comforting dish featuring tender meatballs in a rich and creamy mushroom sauce, served over egg noodles or rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or turkey) Use ground turkey for a lighter option.
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the Stroganoff Sauce
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 8 ounces mushrooms, sliced A mix of portobello, shiitake, or cremini can be used.
  • 2 cups beef or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream Greek yogurt can be used as a lighter alternative.
  • Salt and pepper to taste
For Serving
  • 8 ounces egg noodles or rice Prepare according to package directions.
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic, salt, and pepper. Mix until well combined.
  2. Shape the mixture into small meatballs, about 1 inch in diameter.
  3. Heat a skillet over medium heat and lightly brown the meatballs on all sides. Remove and set aside.
Making the Sauce
  1. In the same skillet, add olive oil. Sauté the onions and mushrooms until they are tender.
  2. Pour in the broth and Worcestershire sauce. Bring to a simmer.
  3. Return the meatballs to the skillet. Cook for about 15 minutes, or until the meatballs are cooked through.
Finishing the Sauce
  1. Reduce the heat to low and stir in the sour cream. Mix well until the sauce is creamy and heated through.
  2. Taste and adjust the seasoning with salt and pepper if needed.
Serving
  1. Prepare egg noodles or rice according to package directions.
  2. Serve the creamy meatball sauce over the noodles or rice. Garnish with fresh parsley if desired.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it in before adding the sour cream. This dish can be prepared ahead of time. Store the cooked meatballs and sauce separately, then reheat before serving. Can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.