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Meatball Stroganoff Recipe

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★★★★★

4.6 from 99 reviews

A comforting and hearty Meatball Stroganoff recipe featuring tender homemade beef meatballs simmered in a creamy mushroom and French onion soup sauce. Perfect for a family dinner, this dish combines classic stroganoff flavors with easy-to-make meatballs served over egg noodles.

Ingredients

Scale

Meatballs

  • 2 slices white bread (crust removed)
  • 3 tablespoons milk
  • 1 pound lean ground beef
  • 1 egg
  • 1 tablespoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

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
  • 1 (10.5 ounces) can condensed French onion soup (or condensed beef broth)
  • ¾ cup water
  • ½ tablespoon Dijon mustard
  • ½ cup sour cream

Instructions

  1. Prepare the bread mixture: Tear the white bread into small pieces and place them in a medium bowl. Add the milk and mix well, allowing the bread to soak up the milk completely.
  2. Make the meatball mixture: To the soaked bread, add the ground beef, egg, dried parsley, garlic powder, salt, and black pepper. Mix gently until just combined to avoid overworking the meat, which can toughen the meatballs. Shape the mixture into 24 evenly sized meatballs, about 1 ½ tablespoons each.
  3. Brown the meatballs: Heat olive oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, approximately 5 to 7 minutes. Once browned, transfer the meatballs to a plate and set aside.
  4. Sauté mushrooms and garlic: In the same skillet, add butter, then mushrooms and minced garlic. Cook while stirring occasionally until the mushrooms are softened and fragrant, about 4 minutes.
  5. Create the sauce base: Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute to remove the raw flour taste and form a roux that will thicken the sauce.
  6. Add liquids and simmer: Pour in the condensed French onion soup, water, and Dijon mustard. Stir thoroughly to combine all ingredients. Return the browned meatballs to the skillet and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 10 to 12 minutes, or until the meatballs are fully cooked and the sauce has thickened.
  7. Finish with sour cream: Remove the skillet from heat and gently stir in the sour cream until fully blended, creating a rich and creamy sauce.
  8. Season and serve: Taste and adjust salt and pepper as needed. Serve the meatball stroganoff hot over cooked egg noodles and garnish with additional parsley if desired.

Notes

  • For a leaner option, use ground turkey instead of beef.
  • Condensed beef broth can be used as a substitute for French onion soup for a different flavor profile.
  • Be careful not to overcook the meatballs during browning, as they will continue to cook while simmering in the sauce.
  • Serve with egg noodles, mashed potatoes, or rice for a complete meal.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: Meatball Stroganoff, beef meatballs, stroganoff sauce, creamy mushroom sauce, French onion soup, dinner recipe, stovetop meatballs

Find it online: https://flavorsbymaya.com/meatball-stroganoff-recipe/