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!
For the meatballs:
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.