Meatball Stroganoff

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Meatball StroganoffRecipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
Serve sautéed Broccolini, spinach, or Brussels sprouts alongside this hearty entrée.
Serves 4 (serving size: about 3/4 cup noodles and 1 cup meatball mixture)


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6 ounces uncooked egg noodles
4 teaspoons canola oil, divided
1 1/4 cups diced yellow onion
12 ounces ground sirloin (90% lean)
1/3 cup chopped fresh flat-leaf parsley, divided
3 tablespoons panko (Japanese breadcrumbs)
3 tablespoons 2% reduced-fat milk
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
12 ounces cremini mushrooms, sliced
2 teaspoons minced fresh garlic
1/4 teaspoon paprika
1/4 cup dry white wine
1 tablespoon all-purpose flour
1 cup unsalted beef stock (such as Swanson)
1/3 cup sour cream
1 teaspoon Dijon mustard
Dash of nutmeg


Hands-on: 40 Minutes
Total: 40 Minutes

1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).

2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.

3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.

4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.

Wine note: Go for a citrusy and mildly floral white, like A to Z's Oregon Pinot Gris, 2012 ($12). This crisp, full-bodied wine has enough structure to stand up to the meatballs and plenty of racy sharpness to complement the tangy combination of sour cream, garlic, and mustard. --Jordan Mackay

Created date

July 2013

Nutritional Information

Calories 463
Fat 18.9 g
Satfat 6.5 g
Monofat 7.5 g
Polyfat 1.8 g
Protein 27.5 g
Carbohydrate 44.6 g
Fiber 3.4 g
Cholesterol 113 mg
Iron 4.3 mg
Sodium 459 mg
Calcium 82 mg