Creamy Mushroom Meatball Stroganoff

Comfort food at its best. This super creamy, mouthwatering stroganoff with fresh mushrooms and hearty meatballs is made easily from scratch. No cream of mushroom soup here!

What is it about a rainy day that beckons belly-filling meals like this? I find the dimmer the weather, the more motivated I am to fill my home with warm scents and delicious foods to grab at, hot out of the oven.

This classic stroganoff is full of mouthwatering meatballs, buttery mushrooms and tender pasta wrapped up in a silky cream sauce made from scratch. It truly is one of my new favorite meals for elevating weeknight dinners, especially now that we’re enjoying some fall-like weather in Austin!

To kick things off, I start by making my meatballs. For these, I used beef, but you can use ground pork or turkey instead, if you prefer. I like to keep this mixture simple with a little spice. I bind the mixture together with panko crumbs, milk, dry minced onions, garlic powder, black pepper, and a little allspice for a warm scent. They smell amazing as they bake!

Once they’re on the tray and cooling, it’s time to whip up that scrumptious sauce. It starts with butter (as every good thing in this world does), melted into a puddle in a piping hot skillet. Into it, you sizzle up some fresh shallots and mushrooms until soft, then add flour to thicken the mixture. Deglaze with the best cooking wine ever (and a longtime favorite of mine) Holland House White Cooking Wine, which adds the most amazing aroma and delicious fragrance to every bite. I use it constantly in my cooking, and it’s so much easier than opening a full bottle of white wine just for a small splash.

Once the mixture simmers down slightly, slide your skillet off the burner and stir in your sour cream. In go your hot noodles. Stir it up until nice and creamy, and everything is well blended, and just try not to dive in face-first.

I know you will love this irresistibly good stroganoff for comfort food cravings, family dinners, and any time in between. Try it tonight!

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Creamy Mushroom Meatball Stroganoff

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Ingredients

For the meatballs:

• 1 pound lean ground beef or ground turkey
• 1 large egg
• 1/4 cup fat-free milk
• 1/3 cup fine dry bread crumbs
• 2 teaspoons minced onions, dry (recommended) or fresh
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice

For the mushroom sauce:

• 1/2 cup 1 stick unsalted butter
• 1 large shallot, finely chopped
• 16 oz. fresh whole mushrooms, thinly sliced
• 2 Tablespoons all purpose flour
• 1 cup Holland House White Cooking Wine
• 1 cup chicken or vegetable broth
• 1/2 cup sour cream
• Salt and freshly ground pepper, to taste

For serving:

• 1 lb. wide egg noodles
• 2 Tablespoons chopped fresh parsley

Instructions

For the meatballs:

1. Preheat oven to 350 degrees F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. In a large bowl, combine all ingredients and mix well with your hands. Shape into about 30 (1-inch) meatballs. Arrange meatballs on baking sheet. Bake 20 to 25 minutes, or until cooked through.

For the mushroom sauce:

1. Set a large skillet to medium-high heat; add butter. Once melted, add shallot and sauté until lightly golden, 2-3 minutes. Add mushrooms and stir until softened, about 5 minutes. Stir in flour until well blended. Pour in wine and broth. Cook until reduced by half, about 4 minutes.
2. Reduce heat to medium-low. Add cooked meatballs to mushroom broth and stir until heated through. Remove from heat and stir in sour cream. Season with salt and pepper.

For serving:

1. Meanwhile, bring a medium pot of water to a boil. Add pasta and cook al dente, according to package instructions, usually 7-8 minutes. Drain.
2. Add pasta to skillet with meatballs, tossing to combine. Warm briefly over low heat to blend flavors. Garnish with chopped parsley and serve immediately.
3. Enjoy!

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