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Beef Stroganoff Meatballs

Beef Stroganoff Meatballs
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Comfort food rules supreme with these savory, rich, and tender Beef Stroganoff Meatballs swimming in a luscious creamy and tangy mushroom and onion gravy.

  • Author: Nicole Stover
  • Prep Time: 15
  • Meatball Cook Time: 20
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Entree
  • Method: Sautéing
  • Cuisine: American

Ingredients

Units Scale

Beef and Mushroom Meatballs

  • 1 pound ground sirloin
  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 8 ounces mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme, chopped
  • 1/2 cup plain panko breadcrumbs
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon steak seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup parmesan cheese, grated
  • 1/3 cup flat leaf parsley, chopped

Beef Stroganoff Meatballs

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large sweet onion, thinly sliced
  • 8 ounces mushrooms, quartered
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme, chopped
  • 1/4 cup flour
  • 1/3 cup dry white wine
  • 3 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon steak seasoning
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream or creme fraiche
  • 1/4 cup flat leaf parsley, chopped

Instructions

Beef and Mushroom Meatballs

  1. Heat a large skillet over medium heat with the olive oil. Add the onions and cook until transluscent, about 5 minutes. Add the mushrooms and thyme and allow them to cook until they’ve released their liquid and are tender, 4-6 minutes. Add the garlic and cook for 1 minute.
  2. Turn off the heat. Stir in the panko breadcrumbs and parsley. Let the mixture cool completely. 
  3. Add the egg, Dijon, Worcestershire sauce, and seasonings to a small bowl and whisk to combine.
  4. Add the ground beef, mushroom mixture, parmesan, and egg mixture to a bowl. Mix until just combined.
  5. Preheat the oven to 400 degrees.
  6. Roll the meatballs into golf ball sized rounds and place on a parchment paper lined baking sheet. Let refrigerate for 15-30 minutes if possible.
  7. Allow the meatballs to bake for 15-20 minutes until golden brown and the internal temperature is between 155-160 degrees.

Beef Stroganoff Meatballs

  1. Heat a large skillet over medium heat with the olive oil and butter. Let the butter melt.
  2. Add the onions. Let the sauté for 5 minutes until translucent.
  3. Add the mushrooms and thyme and stir to evenly distribute them. Allow them to cook until lightly golden, 5-7 minutes.
  4. Add the garlic and seasonings. Let cook for 1 minute.
  5. Sprinkle the flour over the top of the vegetables. Stir for 2 minutes or until the flour smells a little nutty. 
  6. Add the wine. Stir until combined and allow to cook for 1 minute.
  7. Add half a cup of broth at a time, stirring to completely combine. Once all of the broth has been added add the Worcestershire, Dijon, and horseradish. Continue to stir until the gravy has thickened, about 10 minutes.
  8. Turn the heat to medium-low. Stir in the meatballs and allow them to cook until warmed through. 
  9. Stir in the sour cream. Taste and add additional seasoning if needed.
  10. Sprinkle the parsley over the top and serve with egg noodles, rice, or mashed potatoes.

Notes

  1. You can bake the meatballs on the grill or smoker.
  2. Use your favorite soft herbs for the gravy such as chive or dill. 
  3. Instead of hand chopping the mushrooms for the meatballs you can use the food processor to pulse them until finely chopped.
  4. Feel free to swap out the ground beef for ground turkey and use chicken broth instead of beef broth. 

Find it online: https://beachgirlgrills.com/beef-stroganoff-meatballs/