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Meatball Stroganoff

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This easy Meatball Stroganoff is scratch-made in an easy-to-prepare sour cream gravy made without using canned soups or frozen meatballs. This family-friendly meal is ready in about 30-minutes! Gluten-Free and Dairy-Free suggestions included on the recipe card.
Course Dinner, Entree, main meal
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 626
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 8 ounces uncooked egg noodles (about half a bag)

For the Meatballs:

  • 16 ounces lean ground beef [See note 1]
  • 1/4 cup  onion diced
  • 1/4 cup parsley chopped, fresh
  • 1/4 cup 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 nutmeg ground

For the Sour Cream Gravy

  • 16 ounces cremini mushrooms , sliced
  • 1 tablespoon  canola oil
  • 1 cup onion diced
  • 3 teaspoons fresh garlic minced
  • 1/2 teaspoon paprika
  • 1/2 cup dry white wine [See note 2]
  • 2 tablespoon all-purpose flour
  • 2 cup beef stock unsalted, cooking stock
  • 2/3 cup sour cream
  • 1 teaspoon Worcestershire Sauce [See note 3]
  • 1/2 to 1 teaspoon Dijon mustard [See note 4]
  • Dash of nutmeg optional, to taste [See Note 5]

Instructions

  • 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.