Beef Stroganoff Meatballs

I’ve been a huge fan of beef stroganoff for a very long time now, and it is partly because I think it’s an absolutely delicious dish. The real reason however, is because there’s just something about it that makes me think I’m very elegant and posh when I make it at home or order it at a restaurant. The dish itself is not particularly fancy nor is it even remotely complicated. It’s a humble dish with very modest ingredients. Nothing you can’t find at a grocery store. No matter how many times I make it, it’ll still have a special place in my heart, or in my stomach I guess I should say. I’ve tried my hand at a chicken stroganoff before and even a soup variation, but this time around I’ve replaced the traditional beef for beef meatballs instead, and I can honestly say this might be the best rendition yet. I’m a sucker for meatballs though so I might be slightly biased.

Let’s get started with the meatballs, since they take a little time and a tiny bit of effort. In a large bowl, combine the beef, eggs, bread crumbs, Worcestershire sauce, salt, pepper, onion, garlic, paprika and crushed red pepper flakes until just mixed through.

**Tip: Whenever you make meatballs or even burgers it’s important to keep in mind that you don’t want to over-work the meat or else it’ll become tough.**

Using a small cookie scoop, portion out the mixture and use your hands to shape into meatballs. Place on a plate and set aside.

**Note: If you don’t have a small cookie scoop, I highly recommend investing in one because I use it a lot in the kitchen. Anywhere from shaping cookies to making truffles to portioning out batters or doughs and even meatballs. I love this set from Amazon because the different sizes come in handy!**

Set a large pot over medium-high heat with the oil. Once hot, working with half at a time, brown the meatballs on both sides, about 4 to 5 minutes. Transfer to a plate and continue browning the rest.

**Note: It’s important to note that we’re not looking to cook the meatballs all the way at this point, we’re just looking to brown them and develop some rich flavor to this dish!**

Once the meatballs are all browned, stir in the onion and garlic into the pot and begin scraping up the browned bits at the bottom of the pot. Cook until just beginning to soften, about 3 minutes.

**Note: Depending on how fatty your ground sirloin is, if there is too much fat rendered from the meatballs in your pan before you add the onions, you’ll want to drain off all but a couple tablespoons of it!**

Stir in the mushrooms and thyme leaves and cook, stirring often, until the mushrooms have released all of their liquid, it has evaporated and they’ve just started to brown. Season with a pinch of salt and black pepper.

**Note: Because it’s a lot of mushrooms going into the pot, they’ll release a significant amount of moisture, but just keep cooking and stirring because it’ll evaporate and then they’ll brown perfectly once that moisture is gone!**

Move the mushrooms and onions to one side of the pot and add in the butter to the now empty side. Once melted, stir in the flour and cook for about 30 seconds.

**Note: This process is called making a roux, and it’ll help in thickening up the mushroom sauce. It’s important to cook the flour for a bit so that it doesn’t have that paste-like raw flour taste.**

Slowly stir in the stock, mixing everything together, including the mushrooms and onions. Lower the heat and bring to a simmer. Add the meatballs back in, including their juices on the plate. Give it a big stir, cover and simmer until the sauce has thickened and the meatballs are fully cooked through, about 18 to 20 minutes.

In the meantime, bring a large pot of cold water to a boil. Season liberally with salt and cook the noodles according to the package directions. Once done, drain and toss with a bit of olive oil or butter.

**Tip: Egg noodles are traditional in beef stroganoff, but fluffy brown rice or even cauliflower rice would be delicious as well! I’m a noodle person myself, (except when I’m not), so I went the traditional route.**

Once the stroganoff is done, stir in the chopped fresh parsley and give it one final taste test. If need be, you can adjust the seasoning by adding a small pinch of either salt, pepper or both right before serving! 

Speaking of which, to serve, divide the noodles between serving bowls and top with the meatballs and the mushroom sauce. Serve with a dollop of sour cream and more fresh parsley on top for garnish.

If you want to make this ahead of time, you can cook the stroganoff as directed, allow to cool completely and store in the fridge in an airtight container. I’d hold off on cooking the noodles until the day you plan on eating it! Just rewarm on the stove over very low heat, stirring often, until heated through.

I know that technically this is more work (ie making, shaping and cooking the meatballs) than traditional stroganoff, which just requires you to cook pieces of beef BUT there’s just something about meatballs that are so much fun. Plus I find that ground beef is so much cheaper and so much easier to cook. I hope you’ll give this recipe a try soon, and be sure to let me know what you think below!

Beef Stroganoff Meatballs

These Beef Stroganoff Meatballs are a fun new twist on a classic dish. Flavorful meatballs cooked in a mushroom gravy, served over noodles with sour cream.

Servings 4 to 6 servings

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

• 2 pounds ground sirloin
• 2 large eggs
• 1/2 cup Panko or plain bread crumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil
• 1 medium brown onion diced
• 2 garlic cloves minced
• 2 pounds cremini mushrooms stemmed and sliced
• 2 teaspoons fresh thyme leaves
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups chicken stock
• 1/4 cup fresh parsley chopped
• 1 pound egg noodles
• 1 cup sour cream for serving

Instructions

• In a large bowl, combine the beef, eggs, bread crumbs, Worcestershire sauce, salt, pepper, onion, garlic, paprika and crushed red pepper flakes until just mixed through. You don't want to over-work the meat or else it'll become tough. Using a small cookie scoop, portion out the mixture and shape into meatballs. Place on a plate and set aside.
• Set a large pot over medium-high heat with the oil. Once hot, working with half at a time, brown the meatballs on both sides, about 4 to 5 minutes. Transfer to a plate and continue browning the rest. We're not looking to cook the meatballs all the way at this point, just looking to brown them.
• Once the meatballs are all browned, stir in the onion and garlic into the pot and begin scraping up the browned bits at the bottom of the pot. Cook until just beginning to soften, about 3 minutes. Stir in the mushrooms and thyme leaves and cook, stirring often, until the mushrooms have released all of their liquid, it has evaporated and they've just started to brown. Season with a pinch of salt and black pepper. Move the mushrooms and onions to one side of the pot and add in the butter to the now empty side. Once melted, stir in the flour and cook for about 30 seconds. Slowly stir in the stock, mixing everything together, including the mushrooms and onions. Lower the heat and bring to a simmer. Add the meatballs back in, including their juices on the plate. Give it a big stir, cover and simmer until the sauce has thickened and the meatballs are fully cooked through, about 18 to 20 minutes.
• In the meantime, bring a large pot of cold water to a boil. Season liberally with salt and cook the noodles according to the package directions. Once done, drain and toss with a bit of olive oil or butter.
• Once the stroganoff is done, stir in the parsley. To serve, divide the noodles between serving bowls and top with the meatballs and sauce. Serve with a dollop of sour cream and more fresh parsley for garnish. Serve immediately and enjoy!

Author: The Candid Appetite