Meatball Stroganoff Recipe

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Meatball Stroganoff Recipe

Meatballs have always been a favorite dish in this house so I decided to put this Meatball Stroganoff Recipe on the menu for supper. I changed the recipe up a little bit by using a mixture of pork and venison instead of hamburger. Mainly because I had some venison in the freezer I wanted to use up.

The venison worked out very well in the recipe, but if you don’t have venison on hand I am sure a good quality of lean ground beef would be just as good. In less than an hour you can have this Meatball Stroganoff dish on the table for dinner. Give this one a try, it’s really good.

Meatball Stroganoff Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1½ pounds lean ground beef (I used a 50% venison pork mix)
  • 2 teaspoons salt (divided)
  • ¼ teaspoon pepper
  • ½ cup seasoned dry bread crumbs
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 1 package of mushrooms (8 ounces sliced)
  • 1 cup beef broth
  • 1½ tablespoons flour
  • ½ teaspoon caraway seeds
  • ⅛ teaspoon nutmeg
  • 2 cups sour cream
  • 12 ounces egg noodles
  • Parsley for garnish
  1. Chop onions and set aside. In a large bowl combine the ground meat, egg and bread crumbs. Mix thoroughly. Form mixture into a bout 20 meatballs.
  2. Meatball Stroganoff Recipe Meatball Stroganoff Recipe
  3. In a large skillet using the butter and oil, saute the onion and mushrooms for 5 minutes. Add the meatballs and brown on all sides. Stir in the beef broth, cover, and simmer for 30 minutes, or until meatballs are done.
  4. Meatball Stroganoff Recipe Meatball Stroganoff Recipe
  5. While the meatballs are cooking; in a medium size bowl combine the sour cream, flour, nutmeg and caraway seed.
  6. When the meatballs are done, stir the sour cream mixture in with the meatballs. Simmer and continue stirring until thickened. (Do not boil)
  7. Serve over egg noodles, or your choice of pasta, and garnish with fresh parsley.

Meatball Stroganoff Recipe

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