Description
Delicious and comforting Beef Stroganoff Meatballs baked to perfection and simmered in a rich mushroom and onion creamy sauce, flavored with Dijon mustard, dry sherry, and Worcestershire sauce. Perfectly portioned meatballs are tender and juicy, served best over buttered egg noodles or creamy mashed potatoes for a hearty meal.
Ingredients
Meatballs
- 1/3 cup breadcrumbs
- 1 egg, lightly beaten
- 1/2 yellow onion
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 1 1/2 lb ground sirloin (90/10)
- 1 – 1 oz packet Lipton’s onion soup mix
- 1/4 cup minced Italian parsley leaves
- 1/2 tsp freshly cracked black pepper
Mushroom & Onion Sauce
- 2 tablespoons neutral oil (vegetable or canola oil)
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 2 cups beef broth
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 oz crème fraîche, room temperature
- Minced fresh parsley, for sprinkling
- Salt and pepper to taste
Instructions
- Preheat the oven. Set your oven to 400°F and position the oven rack in the upper third of the oven. Line a rimmed baking sheet with foil or parchment paper to prepare for baking the meatballs.
- Prepare the meatball mixture. Grate the half onion using a box grater into a mixing bowl. Add the breadcrumbs and beaten egg, and let the mixture rest for 10 minutes to absorb moisture. Then add the Dijon mustard, minced garlic, Lipton’s onion soup mix, and minced Italian parsley. Stir everything well. Incorporate the ground sirloin and freshly cracked black pepper using your hands, mixing gently just until combined to avoid overworking the meat.
- Shape and bake meatballs. Scoop the meat mixture using a 3-tablespoon scoop and roll into uniform balls. Place them evenly spaced on the prepared baking sheet. Bake for 10 minutes, then switch your oven to broil on high and broil for an additional 2-3 minutes to brown the tops. Remove the meatballs from the oven and set aside.
- Brown the mushrooms. Heat neutral oil in a large braiser or skillet over medium-high heat. Add the sliced cremini mushrooms and let them cook without stirring for 2 minutes to develop a golden-brown crust on one side. Toss and continue cooking for 3-4 more minutes until the mushrooms are nicely browned all over.
- Make the mushroom and onion sauce. Reduce the heat to medium and add the diced onion to the skillet. Cook until soft and translucent. Stir in the unsalted butter and sprinkle the all-purpose flour over the vegetables; cook while stirring for 2-3 minutes to remove the raw flour taste. Deglaze the pan by adding dry sherry, scraping up any browned bits. Pour in the beef broth, stirring continuously to dissolve lumps. Bring the sauce to a gentle simmer. Mix in Dijon mustard, Worcestershire sauce, and room-temperature crème fraîche until the sauce is smooth and thickened. Adjust seasoning with salt and pepper to taste.
- Simmer meatballs in sauce. Transfer the baked meatballs to the skillet with the sauce, leaving any accumulated fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce heat to very low and let everything gently simmer together for 10 to 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Serve. Sprinkle minced fresh parsley over the dish for garnish. Serve the meatballs hot over buttered egg noodles or creamy mashed potatoes for a filling and satisfying meal.
Notes
- For best results, do not overmix the meatball mixture to keep the meatballs tender.
- Dry sherry adds depth to the sauce, but you can substitute with white wine or beef broth if unavailable.
- Crème fraîche can be replaced with sour cream, but add it at the end off heat to prevent curdling.
- Leftover meatballs and sauce store well in the refrigerator for up to 3 days.
- Serve with egg noodles, mashed potatoes, or even rice to soak up the delicious sauce.
