Name: Meatball Stroganoff
Prep time: 1 h
Total time: 1 h 15 min
Yield: 4 - 6 serving(s)
Ingredients: 2/3 c. panko breadcrumbs; 1/3 c. whole milk; 1 tbsp. Worcestershire sauce; 1 tsp. kosher salt; 1/4 tsp. black pepper; 2 garlic cloves, finely chopped; 1 large egg; 1/2 yellow onion, grated on the large holes of a box grater; 1 1/2 lb. ground beef (85/15); 2 tbsp. olive oil; 3 tbsp. salted butter; 8 oz. cremini mushrooms, sliced; 2 carrots, chopped; 1/2 yellow onion, finely chopped; 1/2 tsp. paprika; 1/2 tsp. black pepper; 2 tbsp. all-purpose flour; 1/2 c. white wine; 2 c. low-sodium beef broth; 3/4 c. sour cream; 1 tbsp. dijon mustard; 1/4 c. parsley, chopped; Kosher salt, for the pasta water; 12 oz. egg noodles; 2 tbsp. salted butter, cubed

Step 1For the meatballs: In a large bowl, combine the panko breadcrumbs with the milk. Let them sit until the milk is absorbed, about 5 minutes. Stir in the Worcestershire sauce, salt, pepper, garlic, egg, and onion until very well combined. Add the ground beef and use your hands to mix until combined, being careful not to overmix. Use a 1 ½-tablespoon cookie scoop to form the meatballs into rounds and place on a baking sheet or platter.

Step 2In a large skillet, heat the oil over medium-high heat. Working in batches as necessary, add the meatballs and cook until brown on 2 sides, 2 to 3 minutes per side. Remove to a plate and repeat with the remaining meatballs. Drain any remaining fat.

Step 3For the sauce: To the same skillet, add the butter, mushrooms, carrots, garlic, onion, salt, paprika, and pepper. Cook, stirring frequently, until lightly browned, 5 to 6 minutes. Stir in the flour and cook until toasty smelling, about 2 minutes. Turn off the heat and add the wine. Return the skillet to medium heat and stir until the wine is reduced by half, 1 to 2 minutes. Whisk in the beef broth and bring to a boil. Simmer until slightly thickened, about 5 minutes. Return the meatballs and any accumulated juices to the skillet. Cook, stirring occasionally and flipping the meatballs once, until the sauce thickens and the meatballs register at least 165°F with an instant-read thermometer, 10 to 12 minutes.

Step 4In a medium bowl, combine the sour cream, Worcestershire sauce, and mustard. Remove ½ cup of the sauce from the skillet and, whisking constantly, drizzle the sauce into the sour cream mixture to temper. Turn off the heat from the meatballs and carefully stir in the sour cream mixture.

Step 5For the noodles: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving ¼ cup of the pasta cooking water. Return the pasta to the pot and add the butter, along with a splash of cooking water. Toss the pasta until the noodles are coated in butter.

Step 6Sprinkle the meatballs stroganoff with the parsley and serve it over the buttered noodles.

Meatball Stroganoff

Ingredients

For the meatballs:

For the sauce:

For the noodles:

Directions

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