Description
Hearty meatball stroganoff delivers a comforting embrace of Russian-inspired flavors, blending tender beef and creamy sauce. Savory meatballs nestled in rich, velvety gravy will transport you to a warm kitchen filled with delightful aromas.
Ingredients
Scale
Protein:
- 1 pound (454 grams) lean ground beef
- 1 egg
Meatball Binders and Seasonings:
- 2 slices white bread, crust removed
- 3 tablespoons (45 milliliters) milk
- 1 tablespoon (15 milliliters) dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 grams) butter
- 8 ounces (227 grams) mushrooms, sliced
- 2 cloves garlic, minced
- 2 1/2 tablespoons (19 grams) all-purpose flour
- 10.5 ounces (298 grams) condensed French onion soup or condensed beef broth
- 3/4 cup (180 milliliters) water
- 1/2 tablespoon (7.5 milliliters) Dijon mustard
- 1/2 cup (120 milliliters) sour cream
Instructions
- Warm the oven to 400F (200C) for preparing the protein-packed meatballs.
- Create a moisture-rich mixture by blending bread soaked in milk with ground beef, incorporating egg, parsley, garlic powder, salt, and pepper until well combined.
- Craft uniform meatballs and arrange them on a baking sheet, ensuring even spacing.
- Roast meatballs for 15-20 minutes until they reach a perfect golden-brown exterior and fully cooked interior.
- Meanwhile, establish a flavor base in a large skillet by melting olive oil and butter over medium heat.
- Caramelize mushrooms until they develop rich, deep brown edges and release their earthy aroma.
- Introduce minced garlic and toast briefly to enhance its aromatic qualities.
- Sprinkle flour over the mushroom mixture, stirring continuously to create a smooth roux without burning.
- Slowly incorporate condensed soup and water, whisking consistently to prevent lumps.
- Enhance the sauce with a touch of Dijon mustard for complexity and depth.
- Allow the sauce to simmer and thicken, developing a luxurious consistency.
- Fold in sour cream, creating a velvety, creamy texture.
- Gently nestle the roasted meatballs into the sauce, allowing them to absorb the rich flavors for 5-10 minutes.
- Serve piping hot atop tender egg noodles or creamy mashed potatoes.
Notes
- Use fresh, soft bread crumbs soaked in milk to ensure tender, juicy meatballs that won’t turn dry or crumbly.
- Baking meatballs instead of frying creates a healthier dish with less oil and provides even, consistent cooking.
- Choose cremini or button mushrooms for a classic flavor, or experiment with wild mushrooms for a more robust taste profile.
- Swap wheat flour with cornstarch or gluten-free flour blend, and use gluten-free bread crumbs to make the recipe celiac-friendly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg