thepioneerwoman
Meatball Stroganoff
This meatball stroganoff recipe is rich, creamy, and family-friendly. The beef meatballs and creamy sauce are served over buttery egg noodles.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●skillet
- ●whisk
- ●pot
📝 Preparation Steps
1
For the meatballs: In a large bowl, combine the panko breadcrumbs with the milk. Let them sit until the milk is absorbed, about ⏱️ 5 minutes. Stir in the Worcestershire sauce, salt, pepper, garlic, egg, and onion until very well combined. Add the ground beef and use your hands to mix until combined, being careful not to overmix. Use a 1 ½-tablespoon cookie scoop to form the meatballs into rounds and place on a baking sheet or platter.
large egg1. egg noodles12 oz
2
In a large skillet, heat the oil over medium-high heat. Working in batches as necessary, add the meatballs and cook until brown on 2 sides, 2 to ⏱️ 3 minutes per side. Remove to a plate and repeat with the remaining meatballs. Drain any remaining fat.
3
For the sauce: To the same skillet, add the butter, mushrooms, carrots, garlic, onion, salt, paprika, and pepper. Cook, stirring frequently, until lightly browned, 5 to ⏱️ 6 minutes. Stir in the flour and cook until toasty smelling, about ⏱️ 2 minutes. Turn off the heat and add the wine. Return the skillet to medium heat and stir until the wine is reduced by half, 1 to ⏱️ 2 minutes. Whisk in the beef broth and bring to a boil. Simmer until slightly thickened, about ⏱️ 5 minutes. Return the meatballs and any accumulated juices to the skillet. Cook, stirring occasionally and flipping the meatballs once, until the sauce thickens and the meatballs register at least 165°F with an instant-read thermometer, 10 to ⏱️ 12 minutes.
carrots, chopped2
4
In a medium bowl, combine the sour cream, Worcestershire sauce, and mustard. Remove ½ cup of the sauce from the skillet and, whisking constantly, drizzle the sauce into the sour cream mixture to temper. Turn off the heat from the meatballs and carefully stir in the sour cream mixture.
5
For the noodles: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving ¼ cup of the pasta cooking water. Return the pasta to the pot and add the butter, along with a splash of cooking water. Toss the pasta until the noodles are coated in butter.
6
Sprinkle the meatballs stroganoff with the parsley and serve it over the buttered noodles.
Nutrition Facts
calories
1205 Calories
fat Content
70 g
fiber Content
6 g
sugar Content
10 g
sodium Content
1529 mg
protein Content
51 g
trans Fat Content
3 g
cholesterol Content
304 mg
carbohydrate Content
82 g
saturated Fat Content
29 g
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