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Meatball Stroganoff


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Rate this recipe 4.7/5 (6 Votes)
Meatball Stroganoff 1 Picture


  • Mini-Bacon Meatballs:
  • 4 cups dry egg noodles
  • 1 cup sliced button mushrooms (4 oz)
  • 2 tbsp vegetable oil, divided
  • 1 cup diced onion
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp unsalted butter
  • 1/4 cup dry white wine
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • Juice of 1/2 a lemon
  • 2 tbsp stone-ground mustard
  • 1/4 cup sour cream
  • 1 tbsp chopped fresh dill
  • 1 recipe Mini-Bacon Meatballs, recipe follows
  • Salt and black pepper to taste
  • 2 strips bacon, diced
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1/2 lb ground beef
  • 1/4 cup dry bread crumbs
  • 2 tbsp minced fresh parsley
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 egg, beaten


Servings 4
Cooking time 35mins


Step 1

To make the Mini-Bacon Meatballs, preheat oven to 400 degrees. Coat a broiler pan with nonstick spray.
Saute bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes. Remove and set aside on a paper-towel-lined plate. Pour off all but 1 tbsp drippings from skillet.
Saute onion in same skillet in reserved drippings over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute.
Combine beef, bacon, onion mixture, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.
To prepare the Meatball Stroganoff, boil a large pot of salted water for the egg noodles.
Saute mushrooms in 1 tbsp oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.
Saute onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
Prepare noodles according to package directions; drain, toss with butter; set aside.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle with flour over onions and stir.
Whisk in broth. Add lemon juice and mustard; simmer until thick, 8-10 minutes.
Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.


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