Okay, so I’ve been craving some comfort food lately, and what’s more comforting than meatballs? But I didn’t want just any meatballs, I wanted something a little extra, something…saucy. That’s when I stumbled upon this recipe for Meatballs Stroganoff with Sour Cream Gravy. Let me tell you, it did not disappoint!
Getting Started: The Meatball Mix
First things first, I grabbed a big bowl and threw in about a pound of ground beef. You could probably use ground turkey or a mix, but I’m a beef kinda gal. Then, I added a chopped onion, a few cloves of minced garlic (because, garlic!), a handful of breadcrumbs, and one egg to bind everything together. For seasoning, It’s salt, pepper, and a dash of paprika. I put some dried parsley, too. Don’t be shy with the spices!
I got my hands dirty and mixed everything until it was just combined. You don’t wanna overmix it, or the meatballs will be tough. Nobody wants tough meatballs.
Shaping and Browning
Next, I rolled the mixture into little meatballs, about an inch or so in diameter. I didn’t fuss too much about making them perfectly round. Rustic is in, right?
Then, I heated up some olive oil in a large skillet over medium-high heat. Once it was hot, I added the meatballs in a single layer. Don’t overcrowd the pan! I browned them on all sides, which took about 5-7 minutes. They don’t need to be cooked all the way through at this point, just nicely browned.
I took the meatballs out of the skillet and set them aside on a plate.
The Glorious Gravy
Now for the best part: the gravy! In the same skillet (don’t wash it!), I melted a few tablespoons of butter. Then I added some sliced mushrooms and cooked them until they were softened and starting to brown.
Next, I sprinkled in some flour and stirred it constantly for about a minute to make a roux. This is what thickens the gravy. After that, I slowly poured in some beef broth, whisking constantly to avoid lumps. I also added a splash of Worcestershire sauce for extra flavor.
I brought the gravy to a simmer, then reduced the heat to low. I stirred in a generous dollop of sour cream until it was smooth and creamy. Taste and adjust the seasonings at any time. You know, more salt, more pepper, whatever floats your boat.
Putting It All Together
Finally, I added the meatballs back into the skillet, making sure they were coated in that delicious gravy. I let it all simmer together for about 15-20 minutes, or until the meatballs were cooked through and the gravy had thickened to my liking.
Serving It Up
I served the meatballs and gravy over a bed of egg noodles. You could also use mashed potatoes or rice, whatever you prefer. And of course, a sprinkle of fresh parsley on top for garnish. Because we’re fancy like that.
The result? Pure comfort food heaven. The meatballs were tender and flavorful, and the sour cream gravy was rich, creamy, and tangy. It was the perfect meal for a chilly evening, and I’ll definitely be making it again soon!
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