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A skillet of creamy Meatball Stroganoff served over wide egg noodles with fresh parsley garnish.

Meatball Stroganoff with Dreamy Cream Sauce

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1/2 cup panko breadcrumbs
  • 1 large egg , beaten
  • 1/4 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons all -purpose flour
  • 2 cups low -sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup full -fat sour cream
  • 12 oz wide egg noodles, cooked according to package instructions
  • 2 tablespoons fresh Italian parsley, chopped

Method
 

  1. Mix beef, breadcrumbs, egg, milk, salt, and pepper.
  2. Form the mixture into 16 to 20 small meatballs.
  3. Heat olive oil in a large skillet.
  4. Brown meatballs for 8 to 10 minutes.
  5. Remove meatballs and set them aside.
  6. Sauté mushrooms and onions until they are browned.
  7. Add garlic and cook for 60 seconds.
  8. Stir in flour and cook for two minutes.
  9. Gradually whisk in beef broth and Worcestershire sauce.
  10. Scrape the pan to release all the flavor.
  11. Return meatballs to the skillet and simmer.
  12. Cook until meatballs reach 160 degrees internal temperature.
  13. Stir in tempered sour cream on low heat.
  14. Serve over egg noodles with fresh parsley.