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Beef Stroganoff Meatballs

With a savory, tangy mushroom gravy and tender, juicy meatballs, these easy beef stroganoff meatballs are the ultimate comfort meal.
Course Dinner, Main Course
Cuisine Russian
Keyword Comfort Food, Meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Equipment

  • box grater

Ingredients

Meatballs

  • 10 oz 80/20 ground beef
  • 10 oz ground turkey
  • 1 tbsp fresh parsley minced
  • 3 garlic cloves finely grated
  • 1 small white or yellow onion grated and chopped finely
  • 1/2 cup Italian breadcrumbs unseasoned
  • 1 egg
  • 1/4 tsp chili flakes or increase to 1/2 tsp for more heat

Mushroom Gravy

  • 3 tbsp butter
  • 10 oz brown cremini mushrooms sliced
  • 4 garlic cloves minced
  • 1 small white or yellow onion minced
  • 5-6 sprigs of thyme stems discarded
  • 3 tbsp flour
  • 2 1/2 cups beef broth
  • 2 tsp dijon mustard
  • 1/4 cup heavy cream
  • 3/4 lb egg noodles
  • olive oil
  • black pepper

Instructions

  • In a bowl, combine the ground beef, ground turkey, breadcrumbs, minced parsley, finely grated garlic, grated-and-chopped onion, egg, chili flaked, and a generous pinch (or two) of salt.
  • Mix throughly with your hands and form 1"-1 1/2" meatballs. Place on the side, while you prep the rest of the ingredients for the sauce.
  • In a wide pan over medium heat add a heavy drizzle of olive oil. Once hot, place the meatballs in and sear for about 2 minutes, or until lightly browned. Flip and sear for another 2 minutes.Remove the meatballs and place on the side.
  • Reduce the heat to medium-low and add in the butter. Once melted toss in the sliced mushrooms, toss to coat, sprinkle with a pinch of salt and cook undisturbed for 2-3 minutes. Stir, and continue cooking for another 1–2 minutes.
  • Add in the onions, garlic, and thyme and cook for another 2-3 minutes
  • Toss in the flour and stir continuously for 1 minute to form a slurry.
  • If enjoying right away start cooking the egg noodles as per packaging in salty water.
  • Pour in the beef broth, Dijon mustard, and a few cracks of fresh black pepper. Whisk to combine the slurry with the flour and simmer on low uncovered for 5-7 minutes. The sauce will start to thicken.
  • Stir in the heavy cream and mix to combine. Add the meatballs back to the pan and simmer uncovered for another 5–7 minutes.
  • Once cooked through, remove from the heat, add in the cooked egg noodles and toss to coat.