Beef Stroganoff Meatballs
Servings: 22 Meatballs
Beef stroganoff is such a classic comfort food in our house. It’s something that I’ve made for many years before I started this meatball obsession. It’s a pretty simple thing to make and it has a couple of different variations depending on the recipe you find on the internet. I know there are some recipes out there that use ground meat in the mushroom sour cream sauce instead of pieces of sautéed beef so that's what made me think it was a fitting candidate for meatballs. I add swiss cheese to my meatballs for a little something extra but if you’d like you can skip that step. This recipe is loaded with mushrooms so if you are a mushroom lover this is the recipe for you. You can serve these in the more traditional way by serving them over your favorite egg noodle or you can try something a little different but just as cozy, by serving them over mashed potatoes. No matter how you serve them I’m sure they’ll be a family favorite after the first time you make them.
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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.