Meatballs Stroganoff

5 from 1 vote

This recipe for juicy meatballs in a creamy mushroom sauce is a more affordable riff off the classic Beef Stroganoff that even kids will love.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Russian

Keyword: stroganoff

Servings:

In a large bowl, combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, salt and pepper. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.
Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.
To the same pan add one tablespoon of vegetable oil and one tablespoon of butter, then bring in the sliced mushrooms and brown until golden on the outside, push to one side and add the sliced onion and cook for 5 minutes while stirring both onion and the mushrooms. Then add the minced garlic and cook for 30 seconds longer.
Sprinkle the flour all over and mix to combine with the fat, continue cooking over medium heat for a couple of minutes, then add the brandy and allow the liquid to reduce, then add the beef stock, mustard and the bay leaf, bring the mixture to a simmer, then return the meatballs to the pan, lower the heat and cook for 15 minutes, stir once in a while. At the end of the cooking time stir in the sour cream and take off the heat. Serve with freshly chopped parsley or dill.