Stroganoff with Meatballs

Tender meatballs and mushrooms with an indulgent creamy Stroganoff sauce served over noodles make the perfect comfort meal. The addition of FAGE Sour Cream adds a little extra creaminess that will have the whole family reaching for seconds!

45 minutes

1-pound ground beef

2 cloves garlic, minced

1 small onion, chopped

1 large egg, lightly beaten

¼ cup FAGE Sour Cream

½ cup Italian breadcrumbs or panko

1 ½ tablespoons salt

1 ½ teaspoon ground pepper

½ teaspoon grated nutmeg (optional)

1 tablespoon extra-virgin olive oil


1 tablespoon extra-virgin olive oil

¼ cup salted butter

2 tablespoons all-purpose flour

1 small onion, chopped

2 cups button or white mushrooms, sliced

2 ½ cups beef broth

½ cup FAGE Sour Cream

2 tablespoons fresh parsley, chopped

Egg noodles, cooked per package directions

  1. In a large bowl, combine first 9 meatball ingredients and mix well with your hands. Do not over mix.
  2. Shape mixture into balls about 1-inch in diameter.
  3. Heat a large nonstick skillet on medium-high heat. Add olive oil and cook meatballs until thoroughly cooked through. Remove meatballs and set aside.
  4. In the same pan, add olive oil, butter, and flour. Cook flour until it turns slightly brown and thickens to the consistency of peanut butter.
  5. Add onion and mushrooms and cook for 2-3 minutes. Add beef broth and place meatballs back into the pan. Stir ingredients together, cover, and simmer for 8-10 minutes.
  6. Stir in sour cream and simmer for 3 minutes. Remove from heat and sprinkle with parsley.
  7. Serve immediately over egg noodles.
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