Ingredients
Scale
For the Meatballs
- 1 lb ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon oil (for browning)
For the Sauce
- 8 oz button mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- Salt and pepper, to taste
- Additional smoked paprika (optional, to taste)
- 1 tablespoon oil (if needed)
For Serving
- 8 oz egg noodles or pasta of choice
- Chopped fresh parsley or dill (optional, for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef or turkey with finely chopped onion, minced garlic, salt, pepper, and smoked paprika. Mix thoroughly and form into small, evenly sized meatballs to ensure consistent cooking.
- Brown the Meatballs: Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides until they develop a golden crust, about 5-7 minutes. Remove the browned meatballs from the pan and set aside.
- Sauté Mushrooms and Aromatics: In the same pan, add more oil if necessary. Add sliced button mushrooms and cook until they release their moisture and become tender, about 5 minutes. Stir in minced garlic and diced onions, cooking until fragrant and softened.
- Build the Sauce: Pour in the beef broth and stir in Dijon mustard, scraping any browned bits off the bottom of the pan to incorporate deeper flavors. Let the mixture simmer gently for about 5-7 minutes to reduce slightly and concentrate the flavors.
- Finish the Stroganoff: Return the browned meatballs to the pan. Lower the heat and carefully stir in the sour cream, incorporating it slowly to avoid curdling. Season the sauce with salt, pepper, and additional smoked paprika to taste. Cook for another 2-3 minutes until the sauce is creamy and smooth.
- Cook Noodles and Serve: Meanwhile, cook egg noodles or your pasta choice according to package instructions. Drain and plate the noodles, then spoon the meatball stroganoff sauce generously over them. Garnish with chopped fresh parsley or dill and serve immediately.
Notes
- Use a small cookie scoop or spoon to make uniform meatballs for even cooking.
- Brown meatballs in batches to avoid overcrowding the pan and ensure a perfect sear.
- Simmer the sauce gently after adding sour cream to prevent curdling.
- Try using cremini or shiitake mushrooms for a deeper earthy flavor.
- Add fresh herbs like parsley or dill at the end for added freshness and color.
- For dairy-free substitutions, use coconut cream or cashew cream instead of sour cream.
- For gluten-free options, serve over rice or gluten-free pasta instead of egg noodles.
- Optionally, add vegetables like spinach, bell peppers, or peas for extra nutrition and color.
- Spice it up by adding crushed red pepper flakes or extra smoked paprika as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on stovetop or microwave, adding broth or cream to refresh the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Gluten Free (when served with gluten-free pasta or rice)
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Meatball Stroganoff, comfort food, beef stroganoff, creamy sauce, mushroom sauce, ground beef recipe, weeknight dinner, easy stroganoff, family dinner