Meatball Stroganoff

Ingredients

• 55 g (½ cup)plain dried breadcrumbs
• 120 ml (½ cup)whole milk
• 1 tspsalt
• ½ tsppepper
• 15 ml (1 tbsp)rapeseed oil
• 1 mediumonion, diced
• 454 g (1 lb)minced beef
• 454 g (1 lb)button mushrooms, washed and halved
• 710 ml (3 cups)reduced-salt beef stock
• 30 ml (2 tbsp)Worcestershire sauce
• 15 ml (1 tbsp)Dijon mustard
• 227 g (8 oz)egg noodles
• 80 g (⅓ cup)sour cream
• 15 g (⅓ cup)chopped fresh dill, divided

Instructions

1. 1

   Mix the binder

   Set the oven grill to high. In a large bowl, mix the breadcrumbs with the milk, salt and pepper, then set aside.

2. 2

   Cook onions and meatballs

   Warm the oil in a large pot over medium-high heat. Add the onion and cook for about 10 minutes, until softened and lightly browned. Take the pot off the heat and stir 60 ml (¼ cup) of the cooked onion into the breadcrumb mixture. Add the beef and combine; with clean hands, shape it into 2.5 cm (1-inch) balls. Arrange them on a rimmed baking tray and grill for about 6–7 minutes, turning them halfway through.

3. 3

   Make the stroganoff

   Meanwhile, return the pot to medium heat, add the mushrooms to the remaining onion and cook for about 10 minutes, until softened. Stir in the beef stock, Worcestershire sauce and Dijon mustard, and bring the sauce to the boil. Add the noodles and cooked meatballs. Lower the heat to medium-low and simmer for about 12 minutes, stirring occasionally, until the noodles are cooked through. Take the pot off the heat and stir in the sour cream and 60 ml (¼ cup) of the dill. Serve topped with the remaining dill.

What is meatball stroganoff?

Stroganoff is commonly associated with beef in a creamy sauce, often served with noodles. This version swaps sliced beef for meatballs and cooks them under the grill while the onion, mushrooms and noodles are prepared on the hob.

The recipe keeps the familiar savoury combination of beef, mushrooms and tangy sour cream. Dill stirred in at the end gives the finished dish a fresh, herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 33g protein, 54g carbs, 32g fat.

The noodles and breadcrumbs provide most of the carbohydrates, while the beef supplies much of the protein and fat. Oil and sour cream add further fat. Serve with a generous portion of green vegetables or salad to balance the plate.

Build flavour with the onion

Onion first: Cook it until soft and lightly browned, as directed, to bring sweetness to the base of the sauce. Some of it goes into the meatball mixture, helping connect the flavour of the meatballs with the rest of the dish.

Mushrooms next: Add them to the onion and cook until softened before pouring in the stock. This gives them time to release moisture before the noodles go into the pot.

Shape and grill the meatballs

Even sizing: Shape the mixture into balls about 2.5 cm (1 inch) across so they cook at a similar rate. Handle the mince gently and avoid packing the balls too tightly.

Tray spacing: Set the meatballs on a rimmed tray with a little space between them. Turn them halfway through the 6–7 minutes under the high grill, and check that they are cooked through before adding them to the pot.

Cook the noodles in the sauce

Simmer gently: Once the noodles and meatballs are added, reduce the heat to medium-low and cook for about 12 minutes. Stir occasionally so the noodles cook evenly and do not catch on the bottom of the pot.

Check the texture: Noodles should be tender before you take the pot off the heat. If they need a little longer, keep simmering and check them again rather than relying on the time alone.

Finish with sour cream and dill

Sour cream: Stir it in after removing the pot from the heat, as the recipe directs. This brings a creamy tang to the broth without continuing to boil the dairy.

Dill: Mix in part of the chopped dill and reserve the rest for serving. The final sprinkling adds a bright contrast to the rich beef and mushrooms.

Plan the timing

The meatballs grill while the mushrooms and sauce are prepared, making good use of the cooking time. Keep an eye on both the tray and the pot so neither is left unattended.

Have the noodles, stock and seasonings ready before the sauce reaches a boil. That makes it easier to add everything promptly and begin the final simmer.

What to serve alongside

This is a filling one-pot meal with beef, noodles and mushrooms. A simple green salad or steamed green vegetables make a fresh side without competing with the sauce.

Serve it soon after finishing, while the noodles are tender and the sour cream is smoothly mixed through. Add the reserved dill at the table.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Use a rimmed baking tray to catch any juices from the meatballs.
• Turn the meatballs halfway through grilling for more even cooking.
• Stir the noodles occasionally during their simmer so they do not stick.
• Take the pot off the heat before stirring in the sour cream.

Variations

• Herb swap: Use chopped parsley instead of dill for a different fresh finish.
• Extra vegetables: Add sliced green beans to the pot with the mushrooms.
• Different mushrooms: Use chestnut mushrooms in place of button mushrooms.
• More tang: Stir in a little extra Dijon mustard to taste.
• Noodle choice: Use another dried noodle shape, adjusting the cooking time to suit its packet instructions.

Common mistakes to avoid

• Overmixing the beef: Combine it with the breadcrumb mixture just until incorporated to keep the meatballs tender.
• Uneven meatballs: Shape them to roughly the same size so they cook at a similar pace.
• Skipping the onion browning: Cook it until softened and lightly browned before setting some aside for the meatballs.
• Boiling after adding sour cream: Remove the pot from the heat first, then stir the sour cream in.
• Ignoring the noodle texture: Check for tenderness near the end of simmering and cook a little longer if needed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring occasionally; add a splash of stock or water if the noodles have thickened the sauce.

Frequently asked questions