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, 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.
Beef Stroganoff Meatballs
Equipment
- Mixing bowl
- Small cookie scoop
- Large pot
Ingredients
- 2 pounds ground sirloin
- 2 large eggs
- 1/2 cup Panko or plain bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kosher 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!
