Meatballs Stroganoff is made with a sour cream gravy which is very easy to prepare without the use of canned soups or condensed mixes. My Meatballs Stroganoff with Sour Cream Gravy Recipe is kid-friendly comfort food and is on the dinner menu tonight!
Meatballs Stroganoff is a delicious twist on a family favorite – meatballs!
If you follow along, you already know that my daughter will try just about anything in the form of a meatball. We joke and call them a gateway food.
This time, meatballs are in simmered in a rich, creamy scratch-made stroganoff sauce! No canned condensed soup or packets here! This meal is hearty, comforting, and delicious. Serve this over wide egg noodles, steamed rice, mashed potatoes, or cauliflower rice! Your family will thank you!
Tender and delicious. Meatballs!
Serve alongside sautéed broccoli, spinach, or Brussels sprouts and a fresh side salad for a balanced meal.
Rave reviews from your toughest critics! Thumbs up!
Yield 4 servings
Meatballs Stroganoff is made with a sour cream gravy which is very easy to prepare without the use of canned soups or condensed mixes.
- 8 ounces uncooked egg noodles (about half a bag)
For the Meatballs:
- 16 ounces lean ground beef [See Note 1]
- 1/4 cup diced white or yellow onion
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup Japanese-style panko breadcrumbs
- 1/4 cup milk or water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 egg, beaten
- 1/8 teaspoon ground nutmeg
For the Sour Cream Gravy
- 16 ounces cremini mushrooms, sliced
- 1 tablespoon canola oil
- 1 cup diced white or yellow onion
- 3 teaspoons minced fresh garlic
- 1/2 teaspoon paprika
- 1/2 cup dry white wine [See Note 2]
- 2 tablespoon all-purpose flour
- 2 cup unsalted beef cooking stock
- 2/3 cup sour cream
- 1 teaspoon Worcestershire [See Note 3]
- 1/2 to 1 teaspoon Dijon mustard [See Note 4]
- Dash of nutmeg, to taste [See Note 5]
- Preheat oven to 450 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.
- Next, bring a pot of liberally salted water to a boil and cook noodles according to the package directions, omitting. When finished, drain and set aside.
- Meanwhile, while the water heats, prepare the meatball mix by combining panko and milk in the bottom of a large mixing bowl. Allow mixture to soak for two minutes before adding the ground beef, fresh chopped parsley, salt, pepper, garlic powder, nutmeg, beaten egg, and onions into the bowl. Gently combine the ingredients with your fingertips being careful not to compact the meat, which makes for dense meatballs. Shape beef mixture into 16 (1 ounce) meatballs; about 1 1/2 to 2-inches round.
- Bake the meatballs in the oven on a prepared baking sheet for 12 to 15 minutes; or until cooked through.
- While the meatballs bake, prepare the sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon of your preferred oil to pan; swirl to coat. Add onions and mushrooms to pan; sauté 6 minutes or until tender. Add garlic and paprika. Cook 1 minute.
- Add wine to pan; cook (to burn off the alcohol) until the liquid almost evaporates.
- Sprinkle flour evenly over mushroom mixture; cook 30 seconds, stirring constantly.
- Add beef stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
- Stir in salt, pepper, sour cream, mustard, and nutmeg. Adjust seasonings to taste.
- Add meatballs to sauce; toss to coat.
- Spoon sauce and meatballs over cooked noodles.
- Sprinkle evenly with additional chopped parsley.
- May also use a blend of ground beef and ground pork.
- I used Prosecco as it was what I had on hand already open in my wine chiller. Prosecco is a sparkling dry white wine with a hint of sweetness, that delivers flavors of pear, honey, and sweet peach. You may use any of your favorite dry white wines. If you wish to omit the wine, increase the beef stock (or water) by 1/2 cup. The sauce will suffer a distinct flavor-loss from the omission of the wine but will still be flavorful.
- Worcestershire sauce adds an extra little meaty flavor to the sauce. It's great paired with mushrooms and beef - so it really adds a level of flavor to the sauce.
- Dijon mustard is a strong flavor, start with just a small amount so it doesn't overpower the base. If you do not like mustard, or particularly dijon mustard, omit it. I use Grey Poupon brand dijon mustard.
- Don't skip the nutmeg, it adds a certain distinction to any cream based sauce. A little bit goes a long way here- so adjust seasonings to your own tastes.
Courses dinner, main meal, entree