A heartwarming twist on classic beef stroganoff that combines juicy meatballs and a creamy sauce served over egg noodles, perfect for family dinners.

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Meatball Stroganoff

Meatball Stroganoff is a heartwarming twist on the classic beef stroganoff, marrying the comforting flavors of tender meatballs and a creamy sauce over egg noodles. This dish encapsulates cozy family dinners and brings a smile to everyone’s face, making it perfect for a weekend gathering or a weeknight indulgence. The rich flavors of seasoned meatballs, combined with the luscious sour cream sauce, create a lovingly satisfying meal that’s sure to become a family favorite.

What sets Meatball Stroganoff apart is its wonderful blend of texture and taste. The meatballs are juicy and flavorful, while the silky sauce coats the egg noodles beautifully, making every bite an experience to savor. Whether you’re serving it for a special occasion or just a comforting Tuesday night dinner, this recipe is bound to impress and warm the hearts of all who share it.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 cups egg noodles
• Fresh parsley for garnish

Ingredients laid out ready for preparation.

Directions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, salt, and pepper. Mix gently until just combined, then form the mixture into meatballs about 1 to 1.5 inches in diameter.
2. Heat the olive oil in a skillet over medium heat. Once hot, add the meatballs and brown them on all sides. This should take about 5-7 minutes. Make sure to turn them gently to avoid breaking.
3. Once browned, remove the meatballs from the skillet and set aside. In the same skillet, add the beef broth and Worcestershire sauce, bringing it to a gentle simmer.
4. Stir in the sour cream gradually until smooth, ensuring there are no lumps for a creamy sauce.
5. Return the meatballs to the pan, coating them thoroughly with the sauce. Let them simmer together for about 10 minutes, allowing the flavors to develop.
6. Meanwhile, cook the egg noodles according to the package directions. Once cooked, drain and set aside.
7. Serve the meatballs and sauce over the egg noodles, generously garnished with fresh parsley for a pop of color and flavor.

Tips & Variations

• Ingredient Substitutions: For a lighter version, you can use ground turkey instead of beef. Additionally, Greek yogurt can be swapped for sour cream for a tangy twist.
• Optional Variations: Add sautéed mushrooms or spinach to the sauce for added nutrition and flavor. You can also stir in a dash of paprika or Dijon mustard for an extra kick.
• Storage or Reheating Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave until heated through, adding a splash of beef broth to maintain creaminess.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy

Meatball Stroganoff

A heartwarming twist on classic beef stroganoff that combines juicy meatballs and a creamy sauce served over egg noodles, perfect for family dinners.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 550 kcal

Ingredients

  

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For the Meatballs

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 egg
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Sauce

• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon Worcestershire sauce

For Serving

• 2 cups egg noodles
• Fresh parsley for garnish For added color and flavor

Instructions

 

Preparation

• In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, salt, and pepper. Mix gently until just combined, then form the mixture into meatballs about 1 to 1.5 inches in diameter.

Cooking

• Heat the olive oil in a skillet over medium heat. Once hot, add the meatballs and brown them on all sides, about 5-7 minutes. Make sure to turn them gently to avoid breaking.
• Remove the meatballs from the skillet and set aside. In the same skillet, add the beef broth and Worcestershire sauce, bringing it to a gentle simmer.
• Stir in the sour cream gradually until smooth, ensuring there are no lumps for a creamy sauce.
• Return the meatballs to the pan, coating them thoroughly with the sauce. Let them simmer together for about 10 minutes, allowing the flavors to develop.
• Meanwhile, cook the egg noodles according to the package directions. Once cooked, drain and set aside.
• Serve the meatballs and sauce over the egg noodles, generously garnished with fresh parsley.

Notes

For a lighter version, you can use ground turkey instead of beef. Greek yogurt can be swapped for sour cream for a tangy twist. Optional variations include sautéed mushrooms or spinach in the sauce for added nutrition and flavor. Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 28gFat: 28gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g

Keyword Beef Stroganoff, comfort food, egg noodles, family meal, Meatball Stroganoff

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