Description
This hearty Meatball Stroganoff recipe combines tender Italian-seasoned meatballs baked to perfection with a rich, creamy mushroom and sour cream sauce served over egg noodles. The sauce is enhanced with white wine, Dijon mustard, and Worcestershire sauce for a savory depth, making it a comforting and satisfying meal that’s perfect for family dinners.
Ingredients
Scale
Meatball Mixture
- 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
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ cup sour cream
Pasta
- ½ lb egg noodles
Instructions
- Prep Work: Prepare all ingredients by mincing garlic and cleaning mushrooms. Measure out the sauce components and set aside for assembly later.
- Combine Meatball Mixture: In a large bowl, stir breadcrumbs with the half-and-half and let sit for 1-2 minutes until absorbed. Season ground beef and pork with salt and pepper and add to the bowl along with dried oregano, parsley, Parmesan cheese, whisked egg, and minced garlic. Gently mix until everything is just combined, being careful not to overmix to avoid tough meatballs. Cover and refrigerate the mixture.
- Combine Sauce Ingredients: In a large measuring cup with a spout, mix together beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Set aside for later use.
- Roll & Bake the Meatballs: Preheat the oven to 400°F (204°C). Use a tablespoon scoop to portion the meat mixture and roll into 1-inch meatballs. Place the meatballs on a lightly greased light-colored baking sheet and bake for 12 minutes, until cooked through. Remove from 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 according to package instructions until al dente. Drain and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil in a large skillet or pot over medium-high heat. Add the mushrooms and sauté for about 7 minutes, stirring frequently. Season with a pinch of salt halfway through to enhance mushroom flavor.
- Add Wine and Reduce: Pour in the white wine and use a silicone spatula to scrape any browned bits off the bottom and sides of the pan. Continue stirring and cooking for 4 minutes until the wine is reduced by half.
- Add Butter, Garlic, and Flour: Stir in the butter and minced garlic, cooking for 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour and form a roux.
- Add Sauce Mixture and Simmer: Gradually pour in the prepared broth mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a boil, then reduce heat and simmer gently.
- Incorporate Sour Cream: Place the sour cream in a small bowl and mix in ½ cup of the hot sauce to temper it. Then slowly stir this mixture back into the skillet to fully combine without curdling.
- Add Meatballs and Heat Through: Gently fold the baked meatballs into the sauce and heat until warmed through.
- Serve: Place cooked egg noodles into serving bowls. Ladle the meatball stroganoff sauce over the noodles, garnish with fresh parsley if desired, and serve hot.
Notes
- Use dry white wine suitable for cooking, such as a Sauvignon Blanc or Pinot Grigio.
- You can substitute half-and-half with whole milk if preferred.
- For a deeper flavor, consider using homemade beef and chicken broth.
- Do not overmix the meatball mixture to keep the meatballs tender.
- Use a light-colored baking sheet to better monitor the browning of the meatballs.
- If sour cream is not available, Greek yogurt can be a substitute but add it off heat to avoid curdling.
