Description
Craving comfort food that hugs your soul? These juicy meatballs swimming in a velvety stroganoff sauce will make any weeknight feel like a special occasion.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1/4 cup (25g) plain breadcrumbs
- 1 large egg
- 1/4 cup (25g) finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 medium onion, finely diced
- 8 oz (225g) mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup (180ml) sour cream, room temperature
- Salt and pepper to taste
- 8 oz (225g) egg noodles
Instructions
- Combine ground beef, breadcrumbs, egg, Parmesan, parsley, garlic, salt, and pepper in a bowl. Mix gently and shape into 16-20 meatballs.
- Heat oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 5-6 minutes). Transfer to a plate.
- In the same skillet, melt butter. Add onions and cook until translucent (3-4 minutes).
- Add mushrooms and cook until browned (7-8 minutes).
- Add garlic and cook for 30 seconds. Sprinkle in flour and stir constantly for 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook 2-3 minutes until slightly thickened.
- Return meatballs to skillet, cover, and simmer 8-10 minutes until cooked through (160°F/71°C internal temperature).
- Temper sour cream with a few tablespoons of hot sauce, then stir back into skillet. Gently simmer 2-3 minutes more. Season to taste.
- Serve over cooked egg noodles, garnished with fresh parsley if desired.