Ingredients for Beef Stroganoff Meatballs
- 1 egg
- 1/4 cup milk
- 1 cup chopped onion, divided
- 1 teaspoon Worcestershire sauce
- 1/2 cup soft breadcrumbs
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon pepper
- 1 1/2 lbs ground beef
- 8 ounces fresh mushrooms, sliced
- 3 tablespoons butter
- 4 tablespoons all purpose flour, divided
- 2 1/2 cups beef broth
- 1/2 cup sour cream
- egg noodles, cooked according to package directions
- paprika, for garnish (optional)
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How to Make Beef Stroganoff Meatballs
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the egg, milk, 1/2 of the chopped onion, and Worcestershire sauce.
- Stir in the bread crumbs, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Gently crumble the ground beef over the mixture.
- Mix well, but avoid overmixing.
- Shape the mixture into 1 1/4-inch meatballs.
- Place meatballs in a lightly greased 15 x 10 inch baking pan.
- Bake for 15-20 minutes, or until the meatballs are no longer pink inside.
- While the meatballs are baking, melt butter in a large saucepan over medium heat. Add the remaining 1/2 cup chopped onion and sliced mushrooms. Cook until softened, about 5-7 minutes.
- Stir in 3 tablespoons of flour and salt to taste. Cook for 1 minute, stirring constantly.
- Gradually whisk in the beef broth, ensuring no lumps form.
- Bring to a simmer, then reduce heat to low.
- In a small bowl, whisk together the sour cream and the remaining 1 tablespoon flour until smooth.
- Stir the sour cream mixture into the mushroom sauce.
- Add the baked meatballs to the sauce.
- Simmer gently for 4-5 minutes, or until heated through, stirring occasionally.
- Serve the Beef Stroganoff Meatballs over cooked egg noodles.
- Garnish with paprika, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
13g
Fat
82g
Carbs
4g
