Meatball Stroganoff

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Serve sautéed Broccolini, spinach, or Brussels sprouts alongside this hearty entrée.

Yield: Serves 4 (serving size: about 3/4 cup noodles and 1 cup meatball mixture)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 463
  • Fat: 18.9g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 27.5g
  • Carbohydrate: 44.6g
  • Fiber: 3.4g
  • Cholesterol: 113mg
  • Iron: 4.3mg
  • Sodium: 459mg
  • Calcium: 82mg

Ingredients

  • 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

Preparation

  1. 1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
  2. 2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
  3. 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. 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.
  5. 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
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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