Meatball Stroganoff

Rich and flavourful meatball stroganoff in 30 minutes, this is the perfect weeknight dinner. Mushrooms and meatballs bathed in a comforting creamy sauce and it’s all made in one pan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix together both minces, bread crumbs, egg and salt then roll into 24 balls (split into 2 disks, cut each into 6, then 12).

Step 2

Heat 1 tablespoon oil then cook the meatballs, in two batches over medium-high heat, just until browned on the outside. Set aside.

Step 3

Add the onion and mushrooms to the pan with a little more oil if needed. Cook for 5-6 minutes, until softened and the moisture released has evaporated. Let the mushroom caramelise a little. .

Step 4

Add the butter, garlic, mustard powder and paprika. Cook, stirring for one minute.

Step 5

Add the flour and cook, stirring for 1 minute.

Step 6

Combine the beef stock, water and soy sauce in a small jug, then slowly add it, while stirring.

Step 7

Return the meatballs to the pan and bring to a simmer. If the sauce gets too thick, just add a little water to loosen it.

Step 8

Add the sour cream and cracked pepper and let it simmer for 5 minutes.

Step 9

Taste and season with salt if needed.

Step 10

Serve over al dente pasta with dill and or parsley.