Description
These Beef Stroganoff Meatballs combine tender, seasoned ground beef meatballs with a creamy mushroom and sour cream sauce, inspired by the classic Russian Stroganoff dish. Cooked on the stovetop, the meatballs are seared to a golden brown before being simmered in a rich sauce, making a comforting and hearty meal perfect for serving over egg noodles, mashed potatoes, or polenta.
Ingredients
Scale
Meatballs
- 4 cloves garlic, minced, divided
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup whole or 2% milk
- 1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
- 1 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds ground beef, preferably 85% lean
Sauce and Vegetables
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 teaspoon paprika
- 8 ounces cremini, baby bella, or button mushrooms, quartered or cut into eighths if large
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve (Optional)
- Chopped fresh parsley leaves or chives, for garnish
- Mashed potatoes, polenta, or cooked egg noodles
Instructions
- Prepare Meatball Mixture: In a large bowl, stir together 2 cloves of minced garlic, 1 large egg, panko breadcrumbs, milk, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the ground beef and mix gently until just combined without overmixing to keep meatballs tender.
- Form Meatballs: Divide the mixture into 15 equal portions (about 2 1/2 tablespoons or 2 ounces each). Roll each portion between your hands to form smooth balls and arrange them on a plate in a single layer.
- Brown Meatballs: Heat 2 tablespoons of butter in a 12-inch cast iron or nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on two sides, about 3 to 5 minutes per side. Remove the meatballs to a plate; they will finish cooking in the sauce.
- Cook Mushrooms: Add 2 more tablespoons of butter to the pan. Once melted, add the mushrooms and cook, stirring frequently, until deeply browned and caramelized, about 6 to 8 minutes.
- Sauté Onions and Season: Melt the remaining 1 tablespoon butter in the pan. Add diced onion, paprika, remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onions soften, about 4 to 6 minutes.
- Add Garlic and Flour: Stir in the remaining 2 cloves minced garlic and all-purpose flour. Cook for about 30 seconds until garlic is fragrant and flour is incorporated.
- Deglaze Pan with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook the wine until it is nearly evaporated, about 20 to 30 seconds.
- Add Broth and Mustard: Stir in the beef broth, Dijon mustard, and remaining 2 teaspoons Worcestershire sauce. Bring the mixture to a simmer.
- Incorporate Sour Cream and Simmer Meatballs: Stir in the sour cream until fully blended (it may look separated initially). Return the meatballs along with any accumulated juices to the pan. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook, stirring occasionally and turning meatballs halfway through, until the sauce thickens and the meatballs reach an internal temperature of 165°F, about 10 to 12 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley or chives on top if desired. Serve the meatballs and sauce over cooked egg noodles, mashed potatoes, or polenta for a complete meal.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and moist.
- Browning the meatballs thoroughly adds flavor but does not cook them through; they finish cooking in the sauce.
- Use a good quality ground beef with about 85% lean for best flavor and texture.
- Dry white wine can be substituted with additional broth if preferred.
- The sauce may appear broken or separated when sour cream is added but will come together as it simmers.
- Serve immediately for the best texture and flavor.
