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Meatball Stroganoff Dreamy Cream Sauce

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Juicy meatballs simmered in a luscious mushroom cream sauce for ultimate comfort and savory flavor.

Ingredients

Scale
  • 450g ground beef or equal parts beef and pork
  • 60g breadcrumbs
  • 25g Parmesan cheese, finely grated
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups (approximately 150g) mushrooms, sliced
  • 2 garlic cloves, minced
  • 240ml beef or vegetable broth
  • 240ml sour cream or Greek yogurt
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Egg noodles or cooked rice

Instructions

  1. In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, paprika, salt, and pepper. Mix until just combined.
  2. Roll mixture into meatballs approximately 2.5–4cm in diameter. Heat a skillet over medium heat and sear meatballs until browned on all sides, then transfer to a plate. Meatballs will finish cooking in the sauce.
  3. In the same skillet, melt butter. Add chopped onion and sliced mushrooms, cooking until softened, about 5–7 minutes. Stir in minced garlic and sauté 1 further minute.
  4. Add broth to the skillet, stirring to release browned bits. Bring to a gentle simmer.
  5. Return seared meatballs to the pan. Cover and simmer for 10–12 minutes, or until meatballs are cooked through.
  6. Reduce heat to low. Stir in sour cream and Dijon mustard, mixing gently to combine. Heat through without bringing to a boil. Adjust seasoning to taste.
  7. Sprinkle with fresh chopped parsley. Serve immediately over cooked egg noodles or rice if desired.

Notes

For a richer flavor, use a combination of beef and pork in the meatballs. To avoid curdling, do not boil the sauce after adding sour cream or yogurt.

Nutrition

Find it online: https://www.delicetreats.com/meatball-stroganoff-dreamy-cream-sauce/