Meatball Stroganoff

Meatball Stroganoff

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  • Prep Time


  • Total Time


  • Servings



  • Meatballs:

  • 4

    T olive oil (divided)

  • 1

    small onion (minced)

  • 2

    cloves garlic (minced)

  • 2

    LB ground beef

  • ¾

    C bread crumbs

  • 2


  • Mushroom Gravy:

  • 2

    C mushrooms (sliced)

  • C flour

  • 3

    C beef stock

  • 1

    T worcestershire sauce

  • salt and pepper to taste


Preheat a heavy bottom sauce pan over med-high heat and add half the olive oil. Add the onions, garlic and cook until onions have softened. Pour into a bowl and set aside. When the mixture has cooled, add the beef, breadcrumbs, and egg and mix to combine. Roll into balls, should make 14 total. To the same pan over med-high heat, add half the meatballs. Cook unlit golden brown on all sides. Repeat with the rest. For the mushroom gravy: Add the mushrooms to the same pan cook until brown. Stir in flour to coat mushrooms. Add the beef stock and worcestershire sauce and stir to combine. Season with salt and pepper. Bring to a simmer, stirring until thickened. Add the meatballs back to the pan to finish cooking. Check temp. and serve.


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