Description
A comforting twist on classic stroganoff featuring juicy homemade meatballs simmered in a creamy mushroom and sour cream sauce, served over tender egg noodles. This easy weeknight dinner comes together in under an hour and delivers restaurant-quality flavor your whole family will love.
Ingredients
For the Meatballs
- 1 pound (450 g) ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce & Pasta
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 ounces (225 g) mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup sour cream
- 12 ounces (340 g) egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. This temperature is perfect for getting those meatballs cooked through while developing a nice light crust on the outside.
In a medium bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and black pepper. Use your hands or a fork to mix until just combined—don’t overmix or your meatballs will be tough! The mixture should hold together when you squeeze it.
Roll the mixture into 1-inch meatballs (about the size of a walnut) and place them on your greased baking sheet, spacing them about an inch apart. Try to keep them uniform in size so they cook evenly. You should get about 20-24 meatballs.
Bake for 12-15 minutes until the meatballs are cooked through and lightly browned on the outside. They should reach an internal temperature of 160°F. While they’re baking, you can start on the sauce!
In a large skillet, melt butter over medium heat. Add the chopped onions and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until they’re softened and turning golden brown. Don’t rush this step—the caramelization adds so much flavor!
Stir in the minced garlic and cook for just 30 seconds until fragrant. Garlic burns quickly, so keep stirring and don’t walk away!
Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and creates the base for your creamy sauce.
Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. This is where a whisk really helps! The sauce will start to thicken as it heats up.
Add the Worcestershire sauce, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly and reduces. It should coat the back of a spoon nicely.
This is IMPORTANT—reduce the heat to low before adding the sour cream. Stir it in until the sauce is smooth and creamy. Do NOT let it boil after adding the sour cream, or it will curdle and look separated. Keep it at a gentle simmer.
Gently nestle your baked meatballs into the sauce, turning them to coat evenly. Let them simmer together for 2-3 minutes so the flavors meld beautifully.
While everything is coming together, cook your egg noodles according to the package directions. Drain them well—you don’t want watery noodles diluting your gorgeous sauce!
Serve the creamy meatball stroganoff over a bed of hot egg noodles. Sprinkle with freshly chopped parsley for a pop of color and freshness.
Notes
Use fresh mushrooms for maximum flavor. Fresh mushrooms have so much more depth and umami than canned. Baby bellas or cremini mushrooms are my absolute favorites for this recipe!
Taste and adjust. Before serving, always taste your sauce and adjust the seasoning. Sometimes it needs an extra pinch of salt or a splash more Worcestershire sauce to make those flavors pop.
Let flavors meld. If you have an extra 5 minutes, let the meatballs sit in the sauce off the heat. This allows the flavors to really come together and creates an even more delicious dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American