Juicy and tender meatballs soaked in creamy mushroom sauce, a little sourish and absolutely delicious. This meatball Stroganoff recipe is a hit and you really have to try it.
As regarding the meatballs, they are regular meatballs and you can use your favorite recipe. The sauce is what makes the difference. It’s a thick and creamy sauce, more or less sourish, with mushrooms, very easy to make. There are many variations for the Stroganoff sauce and you can add your favorite ingredients. To obtain the sourish taste I used mustard and pickles but you can use instead lemon juice.
Although all the meatball Stroganoff recipes that I found on internet are made with deep-fried meatballs, I prefer to use baked meatballs because they are more healthy than deep-fried ones and easier to prepare. You have to prepare the meat mixture, shape the meatballs, place them into a baking tray and place the tray into the oven. The oven will do your job! 🙂
You may serve these delicious meatballs Stroganoff warm, along with your favorite side dish.
Ingredients for meatball Stroganoff recipe:
– 800 gr ground beef
– 1 onion
– 3 garlic cloves
– 1 egg
– about 30 gr breadcrumbs
– 1/2 bunch fresh parsley
– salt, pepper and dried thyme to taste.
– 300 gr fresh button mushrooms
– 150 gr sour cream
– about 30 gr Dijon mustard (or your favorite mustard)
– 3 pickles
– 1 onion
– 500-600 ml beef stock, hot
– 20-30 ml vegetable oil
– 25 gr flour
– salt and pepper to taste
How to make meatball Stroganoff recipe:
You should start by preparing the meatballs.
Place ground beef into a bowl. Add finely grated and drained onion, crushed garlic, the egg, chopped parsley and the breadcrumbs. Season with salt, pepper and dried thyme and mix well with your hand.
Cover with plastic wrap and refrigerate for 30 minutes – 1 hour.
Remove the meat mixture from fridge and, with slightly wet hands, shape the meatballs. Place the meatballs into a lightly oiled baking tray. Place the baking tray into the preheated oven and bake at 190 °C for about 25 minutes.
Remove meatballs from oven and set aside.
Rinse and slice the mushrooms. Set aside.
Finely chop the onion and place it into a large pan along with 20-30 ml of vegetable oil. Cook, stirring often, until glossy. Add the sliced mushrooms and continue to cook, stirring occasionally, until the mushroom leave water.
Season with salt and pepper and add the flour. Stir to combine.
Reserve bout 100 ml of hot beef stock. Pour the rest of it into the pan.
Pour the reserved beef stock over the sour cream, gradually, and stir to combine.
Pour the sour cream into the pan. Add mustard and finely diced pickles and combine.
Add the meatballs and continue to cook at low heat until thickens (about 15 minutes).
Serve these delicious meatballs Stroganoff warm, along with your favorite side dish.