Ingredients
Meatballs
- 1 pound ground beef
- 1 egg (beaten)
- 2 tablespoons onion (minced)
- 1 tablespoon garlic powder
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
Noodles
- 1 pound wide egg noodles
- 2 tablespoons unsalted butter
Sauce
- 1 white onion (chopped)
- ½ pound white button mushrooms (sliced)
- 2 tablespoons all purpose flour
- 1 cup beef stock
- 1 teaspoon wholegrain mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup sour cream
- 3 tablespoons fresh parsley (chopped)
Instructions
- Mix the meatballs: In a large bowl, combine ground beef, beaten egg, minced onion, garlic powder, panko breadcrumbs, Worcestershire sauce, kosher salt, and black pepper. Mix thoroughly and form into 1 to 1 ½-inch sized balls. Set aside.
- Sauté the meatballs: Heat olive oil in a large skillet over medium-high heat until hot and shimmering. Add meatballs and sauté, turning frequently, until golden brown on all sides and cooked through. Remove meatballs to a paper towel-lined plate to drain excess oil.
- Boil the noodles: While preparing the sauce, cook the wide egg noodles in salted boiling water until tender but firm. Drain well, then toss with unsalted butter to prevent sticking. Set aside.
- Sauté onions: In the same skillet used for meatballs, sauté the chopped onion over medium-high heat until translucent, about 7 to 8 minutes, stirring occasionally.
- Cook mushrooms: Add the sliced white button mushrooms to the onions and cook for an additional 5 to 6 minutes until the mushrooms are tender and slightly browned.
- Make the roux: Sprinkle the all-purpose flour evenly over the onion and mushroom mixture, stirring constantly to combine and cook for about 1 minute to remove raw flour taste.
- Prepare the sauce: Gradually add beef stock to the pan while stirring to avoid lumps. Stir in wholegrain mustard, kosher salt, and black pepper. Return meatballs to the skillet and simmer for 8 to 10 minutes, allowing the meatballs to cook completely and the sauce to thicken.
- Finish the sauce: Turn off the heat and gently fold in the sour cream and chopped fresh parsley to add creaminess and freshness to the stroganoff sauce.
- Serve: Plate the buttered egg noodles and spoon the meatball stroganoff sauce generously over the top. Garnish with additional parsley if desired and serve immediately.
Notes
- To ensure meatballs stay tender, avoid overmixing the meat mixture.
- Use freshly chopped parsley for best flavor in garnish.
- Sour cream should be added off heat to prevent curdling.
- Wide egg noodles work best to hold the creamy stroganoff sauce.
- You can substitute ground turkey or chicken for a lighter alternative.
- If beef stock is unavailable, use broth but reduce added salt as broth may be saltier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
