Meatball Stroganoff

1. 1
   prep · ~10 min

   Mix and form the meatballs.

   1.In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, minced garlic, half the salt, and black pepper.

   2.Mix gently with your hands until just combined — overworking makes tough meatballs.

   3.Roll into 16 even-sized meatballs, about 1.5 inches each.

   TIPWet your hands lightly with water to prevent the meat mixture from sticking while rolling.
2. 2
   fry · ~8 min

   Brown the meatballs.

   1.Heat oil in a large deep skillet over medium-high heat.

   2.Add meatballs in a single layer and brown on all sides (6-8 minutes total). Work in batches if needed.

   3.Transfer browned meatballs to a plate and set aside. They will finish cooking later.

   TIPDon't crowd the pan — overcrowding steams the meatballs instead of browning them.
3. 3
   saute · ~10 min

   Cook the mushrooms and onion.

   1.In the same skillet, reduce heat to medium and add the butter.

   2.Add sliced mushrooms and cook until golden and moisture has evaporated (5-6 minutes).

   3.Add chopped onion and cook until soft and translucent (3-4 minutes).

   4.Add minced garlic and sauté until fragrant (30 seconds).

   TIPDon't stir the mushrooms too often at first — letting them sit undisturbed helps them brown properly.
4. 4
   saute · ~3 min

   Build the sauce base.

   1.Sprinkle flour and paprika over the mushroom mixture. Stir constantly for 1 minute to cook the flour.

   2.Add Dijon mustard and Worcestershire sauce, stirring to combine.

   3.Gradually pour in water while stirring continuously to prevent lumps.

   TIPCook the flour for at least a full minute — this removes the raw flour taste and ensures a smooth sauce.
5. 5
   simmer · ~15 min

   Simmer meatballs in the sauce.

   1.Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.

   2.Return the browned meatballs to the skillet along with any accumulated juices.

   3.Cover and simmer on low heat until meatballs are cooked through (12-15 minutes).

   TIPCheck meatballs with a thermometer — the internal temperature should reach 160°F (71°C).
6. 6
   mix · ~2 min

   Finish with sour cream.

   1.Remove the skillet from heat.

   2.Stir in the sour cream until fully incorporated and the sauce is smooth and creamy.

   3.Season with the remaining salt and adjust pepper to taste.

   TIPTake the pan off the heat before adding sour cream — high heat will cause it to curdle and separate.
7. 7
   garnish

   Garnish with fresh parsley and serve hot over egg noodles or mashed potatoes.

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