Description
This Homemade Meatball Stroganoff is a comforting twist on the classic Russian dish, featuring tender ground beef and pork meatballs simmered in a savory mushroom and onion sauce enriched with sour cream. Perfect for a family dinner, this recipe brings together rich flavors and creamy textures served piping hot for a satisfying meal.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce & Cooking
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 medium onion, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, egg, salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
- Form the meatballs: Shape the mixture into 1.5-inch meatballs, ensuring they are uniform for even cooking.
- Brown the meatballs: Heat butter and olive oil in a skillet over medium heat. Brown the meatballs in batches, turning them so they become golden on all sides. Transfer browned meatballs to a plate and set aside.
- Sauté vegetables: Using the same skillet, add the sliced onions and mushrooms. Cook over medium heat until they become soft and golden, soaking up the leftover flavors from the meatballs.
- Add flour: Sprinkle the flour over the cooked mushrooms and onions. Stir continuously for 1–2 minutes to cook out the raw flour taste and help thicken the sauce later.
- Deglaze and build sauce: Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Dijon mustard and mix well to incorporate flavor and richness.
- Simmer with meatballs: Return the browned meatballs to the skillet. Cover and simmer over low to medium heat for 10–12 minutes, allowing the meatballs to cook through and the sauce to thicken.
- Finish with sour cream: Remove the skillet from heat and stir in the sour cream until the sauce is smooth and creamy. Avoid overheating to prevent curdling.
- Garnish and serve: Sprinkle chopped fresh parsley over the stroganoff. Serve hot, ideally over egg noodles or mashed potatoes for a complete meal.
Notes
- Use fresh parsley for best flavor and garnish.
- Do not overmix the meatball ingredients to keep them tender.
- You can substitute sour cream with Greek yogurt for a healthier option, but add it off the heat to prevent curdling.
- Serve with egg noodles, rice, or mashed potatoes to complement the creamy stroganoff sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.