This Meatball Stroganoff is a great twist on the classic. A super easy meal to make any time of year.
Meatball Stroganoff is my second twist on the classic Russian meal, beef stroganoff. I have also made a delicious Chicken Stroganoff which has been so popular on my website.
In this version I have used store-bought beef meatballs. You could also make your own from your favourite type of mince. As I’ve said before, the key ingredients are the smoked paprika and Worcestershire sauce. They give the sauce the authentic stroganoff flavour so definitely make sure you have these to hand!
How to make beef stroganoff:
Firstly, get a large pot of salted water on to the boil. Cook your pasta according to the packet instructions. Then, heat the olive oil in a large non-stick pan and cook the onions for a few minutes. Add the mushrooms and cook for a few more minutes. Add the beef meatballs and cook for two minutes until golden brown.
Cook off the butter and flour in the centre of the pan before adding the smoked paprika. Pour in the stock and Worcestershire sauce, stir everything together then bring to a simmer. Simmer for 5 more minutes until the meatballs are cooked through.
Season well with salt and pepper, then stir through the sour cream. Serve immediately on top of cooked pasta. Garnish with chives and extra smoked paprika.
COMMON QUESTIONS ABOUT meatball stroganoff:
Can I use a different type of pasta? Sure thing. This meal is traditionally made with a wide, flat pasta such as pappardelle or fettuccine. But I’ve mixed it up in this version and made it with spiral pasta. This type of pasta is great for thick creamy sauces, which gets into the nooks of the spirals.
Can I freeze this meal? Yes! Freeze the meatball stroganoff in an airtight container for up to three months and cook fresh pasta when you re-heat it.
Can I make my own meatballs? Absolutely. Feel free to use your favourite type of mince to make your own meatballs. Pork, lamb or chicken mince would be great too. Roll them to the size of a golf ball. I have a recipe to make meatballs from scratch here.
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- 400g spiral or penne pasta
- 1 Tbsp olive oil
- 1 red or white onion, finely sliced
- 250g button mushrooms, halved
- 400g beef meatballs
- 1 Tbsp butter
- 2 Tbsp flour
- 1 tsp smoked paprika
- 1 Tbsp Worcestershire sauce
- 1 cup beef or vegetable stock
- 125g sour cream
- 2 Tbsp chives, finely chopped
- Cook pasta according to packet instructions in a large pot of salted boiling water.
- Add olive oil to large non-stick pan and cook onion over a medium heat for a few minutes. Add in the mushrooms and cook for a few minutes longer.
- Add the meatballs and brown for two minutes on each side.
- Make a space in the centre of the pan and melt the butter, sprinkle over the flour and stir together. Cook off the flour - stirring for one minute.
- Sprinkle over paprika and stir through the onions, mushrooms and meatballs.
- Pour in the stock and add the Worcestershire sauce. Stir everything together and bring to a simmer.
- Simmer for five minutes, stirring when needed until the meatballs are cooked through. Season well with salt and pepper.
- Stir through sour cream and cook until heated through.
- Serve immediately on top of the hot pasta and garnish with chives and extra paprika.
- You can substitute the spirals for your favourite flat noodles such as pappardelle or fettuccine if you prefer.
- You can also serve with rice, baked or mashed potato.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 615Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 109mgSodium: 527mgCarbohydrates: 51gFiber: 5gSugar: 8gProtein: 32g
Nutritional values are approximate. Please use your own calculations if you require a special diet.