Description
A comforting and hearty Meatball Stroganoff recipe featuring tender baked meatballs in a creamy mushroom and sour cream sauce, served over egg noodles. This classic dish combines ground beef and pork meatballs with a rich, flavorful sauce made with mushrooms, white wine, and a blend of spices for a satisfying family meal.
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 (see notes)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ½ cup sour cream
Pasta
- ½ lb. egg noodles
Instructions
- Prep Work: Gather and prepare all ingredients as listed. Mince garlic, clean mushrooms, and measure out broths and seasonings before starting.
- Combine Meatball Mixture: In a large bowl, stir the Italian breadcrumbs into the half-and-half and let sit for 1 to 2 minutes to absorb the liquid and form a paste. Season the ground beef and pork with salt and pepper, then add both to the bowl. Add dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Gently mix the ingredients until just combined and uniform, being careful not to overwork the mixture to avoid tough meatballs. Cover with plastic wrap and refrigerate.
- Prepare Sauce Mixture: In a large measuring cup or bowl with a spout, combine the beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, dried thyme, and paprika. Stir well and set aside for later.
- Roll & Bake the Meatballs: Preheat the oven to 400°F (200°C). Using a tablespoon, scoop out exactly 1 tablespoon of the meat mixture and roll into a 1-inch meatball. Place the meatballs onto a lightly greased or lined baking sheet, spacing them evenly. Bake for 12 minutes until cooked through and slightly browned. Remove from the oven and set aside.
- Cook the Noodles: While the meatballs bake, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, following package instructions, usually about 6 to 8 minutes. Drain the noodles and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil over medium-high heat in a large pot or deep skillet. Add the mushrooms and sauté for about 7 minutes, stirring frequently. Sprinkle lightly with salt halfway through cooking to enhance their flavor.
- Add Wine and Deglaze: Pour in the dry white wine and use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pot. Continue cooking and stirring frequently for about 4 minutes until the wine reduces by half.
- Add Butter, Garlic, and Flour: Stir in the butter and minced garlic, cooking for 1 to 2 minutes until fragrant. Sprinkle the flour evenly over the mixture and stir continuously for about 1 minute to cook the flour and form a roux, which will thicken the sauce.
- Add Sauce Mixture and Simmer: Gradually add the prepared broth and seasoning mixture in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to a simmer.
- Incorporate Sour Cream: Place the sour cream in a small bowl and add approximately ½ cup of the hot sauce. Stir until smooth and gradually mix this mixture back into the main sauce pot. This step prevents sour cream from curdling.
- Add Meatballs and Heat Through: Gently add the baked meatballs to the sauce, stirring carefully to coat and heat them through without breaking.
- Serve: Place cooked egg noodles in serving bowls and ladle the stroganoff sauce with meatballs generously over the top. Serve immediately for the best flavor and texture.
Notes
- The dry white wine adds depth and acidity to the sauce, but you can substitute with additional broth if preferred.
- Be careful not to overmix the meatball mixture to keep meatballs tender.
- Using lightly greased or parchment-lined baking sheets prevents sticking.
- Allowing the breadcrumbs to soak in half-and-half helps keep meatballs moist.
- Simmering the sauce gently after adding sour cream prevents curdling and keeps it creamy.
