Meatball Stroganoff is one of our favorite weeknight meals. Meatballs seem to be a bit easier for kids to eat than traditional steak stroganoff and my kids actually like it more. Sometimes I use pre-cooked meatballs (which makes this recipe even EASIER) and sometimes I make my own. Both ways are delicious. If you are using precooked meatballs, just heat them before adding to the sauce at the end. Also, you will want to add about 4 Tbsp of butter to the pan instead of using the grease from the meatballs before adding mushrooms. If you are looking to round out your meal, there are so many great side-dish options. We usually like to serve it with one “hot” green veggie (peas, broccoli, brussels spouts, etc..) and a side salad. This also tastes great if served over other kinds of pasta noodles or even rice (my husband actually prefers it over rice). Enjoy!
INGREDIENTS
For the meatballs:
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1 egg lightly beaten
- 1 onion grated
- 1/4 c. milk
- 1 c. panko breadcrumbs
- 2 Tbsp. Worcestershire sauce
- salt and pepper to taste
For the sauce:
- 1/2 Lb. mushrooms sliced
- 4 Tbsp. butter or grease from meatballs
- 1/3 c. flour
- 1 c. milk or more if needed
- 1 1/2 c. beef broth
- 1 c. sour cream
- 1/4 c. Worcestershire sauce
- salt & pepper to taste
- Egg noodles cooked per package instructions
INSTRUCTIONS
For the meatballs:
- In a medium-sized mixing bowl, combine all meatball ingredients.
- Mix well and form into balls.
- Pan fry meatballs in large skillet until completely cooked through.
- Remove cooked meatballs to paper towel-lined plate to drain.
- Set aside.
- Drain all but about 4 Tbsp. of grease from meatballs from pan.
For the sauce:
- Add mushrooms to remaining grease from meatballs and saute over medium-high heat until mushrooms are cooked through.
- Sprinkle flour over mushrooms and stir to form a roux (if the mushrooms have absorbed too much of the grease you can add a little butter here). It should look like a thick paste.
- While whisking, slowly add milk and beef broth forming a gravy consistency. Continue whisking, adding more milk if necessary to thin.
- Reduce heat to a simmer and add sour cream, Worcestershire sauce, and salt and pepper. Add meatballs and heat until hot (but not bubbling).
- Remove from heat and serve over cooked egg noodles.
Liz says
February 26, 2016 at 9:21 pmThe only thing I can say is – yum. Thank you
Susan says
June 30, 2016 at 7:44 pmI’m allergic to seafood. So what can I use in place of the Worcestershire sauce or will it be ok without it?
Erica says
July 7, 2016 at 9:58 pmYou could probably use a little A-1 sauce (does that have fish in it)? If that doesn’t work you could probably just leave it out.
April says
August 31, 2016 at 4:46 pmI’m not sure what I did wrong but the sauce was SUPER runny and bland. The meatballs were super good tho! Husband also agreed, meatballs were good but everything else was watery and bland. Is it supposed to thicken up?
Erica says
August 31, 2016 at 7:42 pmYes, it is supposed to be like a gravy. Next time mix a little cornstarch with milk and add a little at a time to thicken if needed… then add beef broth to flavor. Hopefully that will help!
Lidiya says
October 2, 2016 at 6:32 pmSo very tasty and easy to make. Our family loved it, husband licked the sauce off the plate!