Meatball Stroganoff with Mushrooms Recipe

Ingredients

Meatballs

• ½ cup Italian breadcrumbs
• ¼ cup half-and-half (can substitute milk)
• ½ lb ground beef
• Salt and pepper, to taste
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ cup parmesan cheese
• 1 egg, whisked
• 3 cloves garlic, minced

Sauce

• 1 ½ cups beef broth
• ½ cup chicken broth
• 1 beef bouillon cube
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon paprika

Mushrooms, Egg Noodles, and Others

• 1 tablespoon olive oil
• 12 oz baby bella or white button mushrooms, cleaned and patted dry
• ½ cup dry white wine
• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup sour cream
• ½ lb egg noodles

Instructions

1. In a large bowl, mix the Italian breadcrumbs with half-and-half and let sit for 1-2 minutes until it forms a paste. Season the ground beef with salt and pepper, add it along with parmesan cheese, minced garlic, dried oregano and parsley, and the whisked egg. Gently mix just until combined. Cover and refrigerate.
2. Combine beef broth, chicken broth, beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika in a large measuring cup with a spout. Set aside. Measure out remaining ingredients.
3. Preheat oven to 400°F. Using a tablespoon, scoop portions of meat mixture and roll into 1-inch meatballs. Place on a lightly greased baking sheet. Bake for 12 minutes until cooked through. Set aside.
4. Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente according to package instructions. Drain and set aside.
5. Heat olive oil in a pan over medium-high heat. Add mushrooms and sauté for 7 minutes, stirring frequently and seasoning with salt halfway through to enhance flavor.
6. Pour in the white wine and use a spatula to scrape and clean the pan bottom. Cook for 4 minutes, stirring often, until the wine reduces by half.
7. Stir in butter and minced garlic; cook for 1-2 minutes. Add flour and cook while stirring for 1 more minute to create a roux.
8. Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring to a boil then reduce to a simmer.
9. Place sour cream in a small bowl, add ½ cup of hot sauce to temper it, then gradually stir the sour cream mixture back into the pan to avoid curdling.
10. Stir in the baked meatballs, and cook until heated through.
11. Place cooked egg noodles into serving bowls, ladle the sauce and meatballs on top, garnish with fresh parsley if desired, and serve immediately.

Notes

• Store the sauce and noodles separately in airtight containers in the refrigerator for up to 3 days to prevent noodles from becoming mushy.
• If freezing, freeze sauce and meatballs separately; reheat sauce directly and boil fresh egg noodles before serving for best texture.
• Use dry white wine or substitute with extra chicken broth if preferred.
• Do not overmix meatball mixture to keep meatballs tender.
• Make sure to temper sour cream before adding to hot sauce to prevent curdling.