why make this recipe
Meatball Stroganoff with a dreamy cream sauce is a comforting dish that brings together flavors that everyone loves. It combines hearty meatballs with a rich, creamy sauce, making it an excellent choice for family dinners or gatherings. This recipe is relatively easy to prepare and delightful to enjoy, especially when served over egg noodles or rice.
how to make Meatball Stroganoff Dreamy Cream Sauce
Ingredients :
- 450g ground beef or equal parts beef and pork
- 60g breadcrumbs
- 25g Parmesan cheese, finely grated
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cups (approximately 150g) mushrooms, sliced
- 2 garlic cloves, minced
- 240ml beef or vegetable broth
- 240ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Egg noodles or cooked rice
Directions :
- In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, paprika, salt, and pepper. Mix until just combined.
- Roll the mixture into meatballs approximately 2.5–4cm in diameter. Heat a skillet over medium heat and sear meatballs until browned on all sides. Transfer to a plate. The meatballs will finish cooking in the sauce.
- In the same skillet, melt butter. Add chopped onion and sliced mushrooms and cook until softened, about 5–7 minutes. Stir in minced garlic and sauté for one more minute.
- Add broth to the skillet, stirring to release browned bits. Bring to a gentle simmer.
- Return the seared meatballs to the pan. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through.
- Reduce heat to low. Stir in sour cream and Dijon mustard, mixing gently to combine. Heat through without bringing to a boil. Adjust seasoning to taste.
- Sprinkle with fresh chopped parsley. Serve immediately over cooked egg noodles or rice if desired.
how to serve Meatball Stroganoff Dreamy Cream Sauce
Serve Meatball Stroganoff hot over a bed of cooked egg noodles or rice. You can garnish it with freshly chopped parsley to add a pop of color and flavor. This dish pairs well with a side of steamed vegetables or a simple green salad.
how to store Meatball Stroganoff Dreamy Cream Sauce
To store leftover Meatball Stroganoff, place it in an airtight container in the refrigerator. It will keep well for up to three days. For longer storage, you can freeze it in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
tips to make Meatball Stroganoff Dreamy Cream Sauce
- Make sure not to overmix the meatball ingredients; this keeps the meatballs tender.
- Searing the meatballs gives them a nice crust and extra flavor.
- For added flavor, consider using fresh herbs like thyme or dill in the sauce.
- You can adjust the thickness of the sauce by adding more broth or sour cream to your liking.
variation
You can substitute ground turkey or chicken for the beef or pork, making it a bit lighter. If you’re looking for a vegetarian option, try using a plant-based meat substitute for the meatballs, and use vegetable broth to maintain the savory flavor.
FAQs
1. Can I use different types of meat?
Yes, you can use ground turkey, chicken, or even a mixture of different meats.
2. Is there a way to make this dish lighter?
Absolutely! You can use Greek yogurt instead of sour cream and leaner cuts of meat.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to three months. Just make sure to thaw and reheat them properly before serving.
Meatball Stroganoff with Dreamy Cream Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Meatball Stroganoff featuring hearty meatballs in a rich, creamy sauce, perfect for family dinners or gatherings.
Ingredients
- 450g ground beef or equal parts beef and pork
- 60g breadcrumbs
- 25g Parmesan cheese, finely grated
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cups (approximately 150g) mushrooms, sliced
- 2 garlic cloves, minced
- 240ml beef or vegetable broth
- 240ml sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Egg noodles or cooked rice, for serving
Instructions
- In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, paprika, salt, and pepper. Mix until just combined.
- Roll the mixture into meatballs approximately 2.5–4cm in diameter. Heat a skillet over medium heat and sear meatballs until browned on all sides. Transfer to a plate.
- In the same skillet, melt butter. Add chopped onion and sliced mushrooms and cook until softened, about 5–7 minutes. Stir in minced garlic and sauté for one more minute.
- Add broth to the skillet, stirring to release browned bits. Bring to a gentle simmer.
- Return the seared meatballs to the pan. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through.
- Reduce heat to low. Stir in sour cream and Dijon mustard, mixing gently to combine. Heat through without bringing to a boil. Adjust seasoning to taste.
- Sprinkle with fresh chopped parsley. Serve immediately over cooked egg noodles or rice if desired.
Notes
Make sure not to overmix the meatball ingredients; this keeps the meatballs tender. Searing the meatballs adds flavor. You can substitute ground turkey or use a plant-based meat for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
