Meatballs Stroganoff is a combination of two of my favorite ways to use ground beef- Ground Beef Stroganoff and meatballs.
I love coming up with new twists on classic recipes especially for busy weeknights. Even I get stuck in ruts for easy and fairly quick dinner ideas but I can tell you this will be a new staple here.
Meatballs Stroganoff #WeekdaySupper
For the meatballs:
- 1 pound lean ground beef 90/10
- 2 cloves garlic minced or pressed
- 1/2 medium onion diced
- 1/2 cup plain breadcrumbs
- 1 egg beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
For the sauce
- 2 Tablespoons butter
- 2-4 Tablespoons all purpose flour depending on the desired thickness of finished sauce. I wanted a thinner sauce so I used 2.
- 4 cloves garlic minced
- 8 ounces button mushrooms sliced
- 1 medium onion chopped
- 2 cups low sodium beef broth
- 1 cup sour cream
- 8 ounces dry egg noodles
Cook egg noodles according to package directions.
For the meatballs
Combine all ingredients except for the olive oil in a large bowl, Form rounded Tablespoons of the beef mixture into balls.
Heat the oil in a large skillet with a lid over medium high heat. Brown meatballs two to three minute per side. Remove from skillet and set aside.
For the sauce:
Reduce heat to medium.
Add butter to the skillet
Once melted add the onion, garlic and mushrooms cook for 7-10 minutes or until tender.
Sprinkle with flour, stir and cook for 1-2 minutes. Pour in broth and whisk well to prevent lumps
Turn heat to high, bring to a boil, add meatballs, reduce heat, cover and simmer for 10-15 minutes or until meatballs are cooked to 165 degrees.
Place sour cream in a medium bowl, ladle in about 1/2 cup of the gravy and carefully whisk.
Pour thinned sour cream into gravy and gently heat for 1-2 minutes.
Serve over hot cooked egg noodles.
Monday – Cinco de Mayo Wraps by Seduction in the Kitchen
Tuesday – Enchiladas Blancas by La Cocina de Leslie
Wednesday – Meatballs Stroganoff by Cookin’ Mimi
Thursday – Broccoli Tortellini Salad with Arugula Pesto by Alida’s Kitchen
Friday – Pork Adobo with Bell Peppers by Try Anything Once Culinary