Meatball Stroganoff

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Juicy, tender meatballs swimming in a rich, creamy mushroom and sour cream gravy—served over a bed of buttery egg noodles or fettuccine—this Meatball Stroganoff is comfort food at its absolute best. It blends classic Eastern European flavors with a cozy, home-cooked twist that’ll make you feel like you’re wrapped in a warm hug after a long day. Perfect for both a quick weeknight dinner or an indulgent weekend feast, this dish hits all the right notes: savory, creamy, hearty, and soul-satisfying.

What makes this dish truly irresistible is the depth of flavor in the sauce. The meatballs are browned to perfection, locking in juiciness, while the stroganoff sauce—infused with beef broth, garlic, Dijon, Worcestershire, and just the right amount of tangy sour cream—coats every bite with luxurious flavor. It’s the kind of meal that brings the family together and leaves everyone asking for seconds.

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Ingredients for this Meatball Stroganoff

• For the meatballs:
  • 1 lb ground beef (or a beef/pork mix)
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • 1/4 cup grated onion
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • 2 tbsp oil for frying
• For the stroganoff sauce:
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
• To serve:
  • Cooked fettuccine, egg noodles, or mashed potatoes

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Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated onion, Worcestershire sauce, salt, and pepper. Mix gently with your hands or a spoon just until combined—be careful not to overmix or the meatballs could become tough.

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Step 2: Shape and Cook the Meatballs

Roll the mixture into 1-inch balls. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the meatballs in batches and sear them until browned on all sides (they don’t need to be fully cooked through at this stage). Remove and set aside on a plate.

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Step 3: Sauté the Aromatics

In the same skillet, melt 2 tablespoons of butter. Add chopped onions and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 4: Make the Stroganoff Sauce

Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Slowly pour in the beef broth while whisking to avoid lumps. Let it simmer for a couple of minutes until it thickens slightly.

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Step 5: Add the Creamy Goodness

Lower the heat to medium-low. Stir in the heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper. Let the sauce simmer gently, stirring occasionally.

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Step 6: Finish Cooking the Meatballs

Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10–12 minutes, or until the meatballs are fully cooked and infused with the flavor of the sauce.

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Step 7: Serve and Garnish

Serve hot over fettuccine, egg noodles, or mashed potatoes. Sprinkle freshly chopped parsley on top for a fresh, vibrant finish. Enjoy every creamy, comforting bite!

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Storage Instructions

To keep your Meatball Stroganoff fresh and flavorful for later, follow these simple storage tips:

• Refrigerator: Allow the dish to cool completely. Store leftovers in an airtight container for up to 4 days in the fridge. For best results, store meatballs and noodles separately to maintain texture.
• Freezer: You can freeze the meatballs and sauce (without noodles) for up to 3 months. Place them in a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop over medium heat or microwave in 30-second bursts, stirring in between. If the sauce thickens too much, add a splash of beef broth or water to loosen it up.

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Estimated Nutrition (Per Serving, Approximate)

• Calories: 560
• Protein: 28g
• Fat: 36g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 3g
• Sodium: 480mg
• Cholesterol: 110mg

(Nutrition values may vary depending on portion size and exact ingredients used.)

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Frequently Asked Questions

1. Can I use frozen meatballs instead of homemade?

Yes! For convenience, pre-cooked frozen meatballs work well. Just make sure to simmer them longer in the sauce until fully heated through.

2. What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or crème fraîche for a similar tangy creaminess.

3. Is this dish gluten-free?

Not as written. To make it gluten-free, use gluten-free breadcrumbs in the meatballs, cornstarch instead of flour for the sauce, and gluten-free pasta.

4. What pasta works best with Meatball Stroganoff?

Egg noodles, fettuccine, or wide pappardelle are excellent choices, but you can use any pasta you like—or even mashed potatoes or rice.

5. Can I make this ahead of time?

Definitely! Prepare the meatballs and sauce a day in advance and store them in the fridge. Just reheat and serve over freshly cooked noodles.

6. How do I prevent the sauce from curdling?

Don’t let the sauce boil after adding sour cream. Keep the heat medium-low and stir gently for a silky finish.

7. Can I add mushrooms to this dish?

Absolutely! Sauté sliced mushrooms with the onions for a more traditional stroganoff flavor.

8. What meat alternatives can I use?

Ground turkey, chicken, or even plant-based meat substitutes can be used to create a lighter or vegetarian-friendly version.

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