Beef Stroganoff Meatballs
This is a staple in our house – not just the meatball but Beef Stroganoff in general. You can’t go wrong with a mushroom cream sauce and beef, unless you don’t like mushrooms or beef… but if that’s the case why are you here?
Beef Stroganoff Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1 cup plain breadcrumbs
- 2 eggs
- salt & pepper to taste
- 22 cubes swiss cheese
- 1 8 oz package baby bella mushrooms sautéed
- 2 tbs butter
Stroganoff Sauce
- 2 - 8 oz packages Baby Bla Mushrooms
- 1 small onion minced
- 2 small garlic cloves minced
- 3 tbs butter
- 1 cup beef broth
- 1/3 cup dry sherry
- 1 tsp Worcestershire sauce
- 1 1/2 cup sour cream
- 3 tbs flour
Instructions
For the Meatballs
- Preheat the oven to 350 degrees Fahrenheit
- Dice the 8 oz package of mushrooms into cubes. In a sauté pan melt the butter on high and add the mushrooms to sauté until they are well cooked. I fry the mushrooms on high stirring often to prevent burning for about 15 mins. Set aside on a paper towel to remove excess grease and let cool
- In a bowl combine ground meat, breadcrumbs, eggs, sautéed mushrooms and season to taste salt and pepper.
- Take the meat mixture and flatten it in your hand. Take one of the swiss cheese cubes and place it in the middle of the meat mixture. Gently wrap the meat around the cheese and roll it into the shape of a ball.
- Place your meatballs on a greased baking sheet. Bake for 22 mins.
For the Stroganoff Sauce
- In the same pan that you used to cook the mushrooms for the meatballs add the butter and melt it on high. Add the sliced mushrooms and cook until they are close to being browned and done. Add the onions and stir often to prevent them from burning – about 5 mins.
- Once the mushrooms are cooked and the garlic is fragrant add the dry sherry to deglaze the pan. Once the alcohol is burned off you can add the flour and cook for a couple of mins. Then reduce the heat to about medium and add the beef broth, Worcestershire sauce, and sour cream. Let this simmer until the meatballs are done cooking.
- Once the mushrooms are cooked and the garlic is fragrant add the dry sherry to deglaze the pan. Once the alcohol is burned off you can add the flour and cook for a couple of mins. Then reduce the heat to about medium and add the beef broth, Worcestershire sauce, and sour cream. Let this simmer until the meatballs are done cooking.
- Once the meatballs are done cooking let them drain on some paper towels and then add them to the sauce. You can serve these on noodles, mashed potatoes, or let people pick them out with toothpicks from a crockpot.
This meatball recipe uses the simple base meatball recipe I use for a lot of my meatballs. The only real difference in this one is the addition of the sautéed mushrooms. This adds a new element when it comes to stuffing and rolling the meatballs. Since I cook the mushroom before they are added to the meat they are a little slippery. I cook all my mushrooms in butter before I add them to the meat mixture. It makes mixing the ingredients together a little more difficult but it’s totally worth it if you love mushrooms.
If the mushrooms fall out as you are stuffing them or rolling them just pick up some and smoosh them in the meat – and yep, that’s my technical solution to this problem. If you add the mushrooms without cooking them they can add additional moisture to the meatball or the ones that are exposed during cooking can dry out – just like pizza.
I love this particular recipe since it has so many mushrooms in the recipe. I swear mushrooms find their way in so many of my recipes – whether it’s a meatball that I want to make or just a different weeknight dinner that doesn’t consist of meatballs. They have such a wonderful earthy flavor that is an easy way to add a little umami to any dish. They go so well with so many things like beef and onions and garlic.
They make this dish in my opinion, like I said I put them in almost everything. One of the things that make mushrooms so amazing is to make sure that you are cooking them well. I have cooked for a lot of people and one of my best compliments came from my dad when he wanted to know how I cooked mushrooms. I honestly put them in a pan on high – gas stovetop – and fry the hell out of them. I feel like they need more time in a frying pan than most people think. Raw mushrooms are a little spongy and have a very different texture. I also always use fresh mushrooms and have never used canned mushrooms too. I am personally not a fan of canned mushrooms for many reasons but mostly because of their flavor and texture. They got nothing on fresh mushrooms.
For this particular recipe, I added cubes of swiss cheese to stuff these meatballs with. I know it isn’t a traditional ingredient in Beef Stroganoff but the nuttiness of the swiss cheese really pairs well with the rich mushroom sauce. Mushroom and swiss is one of those classic combinations that I think also really plays well in this particular meatball. You can totally leave out the swiss cheese stuffing if you would like but I think it really adds another yummy flavor profile to the meatball. And really – I’m pretty sure there is a reason why there are so many people out there that say cheese makes everything better. I think in this meatball’s case it’s totally true. If there is another cheese that’s out there that you like better than swiss cheese – like mozzarella or provolone that you’d like to swap out – go for it! Those two options are a little milder than swiss – and a lot milder than swiss depending on the swiss that you choose.
I make these meatballs for weeknight meals or I’ve made them to take to various potlucks throughout my life. They are a little time-consuming since there is a sauce involved and there are some sautéed mushrooms in the meat so if you are thinking about making them during the week it’s great to pick a night where you have a little time to cook. One of the best things about this recipe is that you get to cook mushrooms a couple of times and the sauce has onions and garlic in it so as you are cooking you fill your house with some amazing, mouth-watering smells. This is perfect to get everyone excited about dinner as you are cooking.
It’s just a great homey recipe in general. There’s nothing better than a nice creamy mushroom sauce over egg noodles. It’s perfect when you need a cozy fall or winter meal for your friends or family.
The other cool thing about these particular meatballs is that you can use your creativity on how you would like to serve them. The traditional way you see Beef Stroganoff served in the US is over egg noodles – or at least based on my research that’s the most common way. Every time I’ve had it at a friend’s house here in the Midwest it’s served over egg noodles. I will admit though that egg noodles are a staple in Minnesota since they show up in a number of hotdish recipes.
You can switch it up a bit and serve these over anything you love! Make some amazing mashed potatoes or if you are a fan of polenta you can make a batch of that to serve these swiss stuffed balls over.
More Recipes By Category
Midwestern Meatballs
We live in the Midwest and there are so many classic recipes that the rest of the country is missing out on. I’m here to help share those recipes in meatball form.
Classic Meatballs
I have some classic meatballs that are the foundation of a lot of my meatball recipes. You’ll find some basic meatball recipes and recipes that we are grew up with and love.
Stuffed Meatballs
I love stuffing meatballs – and once you start browsing the site you’ll see that I’m pretty creative with what I can come up with to stuff my balls with – and every recipe is delicious.
