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A bowl of creamy Meatball Stroganoff with tender meatballs in a rich, paprika-infused sauce, served over egg noodles with fresh dill.

Meatball Stroganoff

Rebecca Blumer
A deeply cozy and special weeknight dinner, this Meatball Stroganoff features tender, Russian-style meatballs and a silky sour cream sauce enriched with bloomed paprika for a richer, savory finish.
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Prep Time 25 minutes
Cook Time 50 minutes
Chilling time 15 minutes
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine Eastern European, Russian
Servings 4 servings
Calories 752 kcal

Equipment

  • Large Mixing Bowl
  • Small deep frying pan
  • Large tray
  • Cast iron skillet or large pan

Ingredients
 

Meatballs:

  • 1 cup jasmine rice, steamed
  • 1 tbsp olive oil
  • 125 g onion, finely diced
  • 1 garlic clove minced
  • 250 g ground pork
  • 250 g ground beef
  • 150 g carrot, grated
  • 2 tsp sea salt
  • 2 tsp white pepper
  • 1 tsp white sugar
  • 1 tsp ground paprika
  • 1 tsp allspice
  • 1 egg, whisked
  • 100 g plain flour or as needed

Mushroom gravy:

  • 2 tbsp butter
  • 1 large onion, roughly chopped
  • 2 tbsp olive oil
  • 125 g brown mushrooms, sliced in halves or thirds depending on size
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp allspice ground
  • 200 ml sour cream
  • 100 ml cream
  • 150 ml beef stock
  • 1 tbsp wholegrain mustard
  • 1 tsp ketchup (tomato sauce)
  • 1 tsp dark soy sauce
  • 1 tsp fish sauce

To fry the meatballs and finish:

  • ½ cup vegetable oil
  • 100 ml sour cream
  • ½ tsp salt or to taste optional
  • 10 g fresh dill, roughly chopped

Instructions
 

Prepare the rice and meatball mixture

  • If not using leftover rice, steam 1 cup of rinsed jasmine rice. Once cooked, spread it on a tray to cool completely.
  • In a small deep frying pan over medium heat, warm 1 tbsp of olive oil. Sauté the finely diced onion until soft, then add the minced garlic and cook until fragrant. Transfer to a large mixing bowl to cool.
  • To the bowl, add the ground pork, ground beef, cooled rice, grated carrot, whisked egg, 2 tsp sea salt, 2 tsp white pepper, and 1 tsp each of sugar, paprika, and allspice. Mix gently with your hands until just combined. Fry a small test piece to check and adjust seasoning if needed.

Shape the meatballs and build the gravy

  • Sift flour onto a plate. Portion the meat mixture into 38-40g balls (about 20 total). Roll, coat lightly in flour, and place on a tray. Chill the meatballs in the fridge to firm up.
  • For the gravy, melt 1 tbsp of butter in a large pan over medium heat. Cook the roughly chopped onion until soft, then remove and set aside.
  • In the same pan, add the remaining 1 tbsp butter and 2 tbsp olive oil. Once hot, stir in the ground paprika and cook for 30-45 seconds until fragrant. Immediately add the mushrooms, 1 tsp salt, black pepper, and ground allspice. Sauté on high heat until browned, then set aside with the onions.
  • Lower the heat. Add 200ml sour cream and 100ml cream, stirring until warm. Slowly whisk in the beef stock. Return the onions and mushrooms to the pan, then stir in the mustard, ketchup, soy sauce, and fish sauce. Let the gravy simmer gently while you fry the meatballs.

Fry, simmer, and finish

  • Heat ½ cup vegetable oil in the deep frying pan over high heat. Fry the chilled meatballs in batches of 5-6, turning until browned on all sides. Transfer them directly into the simmering mushroom gravy.
  • Once all meatballs are in the sauce, stir in the final 100ml of sour cream. Taste and add optional salt if needed. Let everything simmer gently on low for about 10 minutes for the flavors to meld.
  • Just before serving, stir in a pinch of smoked paprika (optional) and the fresh dill. Serve hot over egg noodles or mashed potatoes.

Notes

Pro Tip: For the most tender meatballs, use a blend of ground beef and ground pork, and avoid over-mixing the mixture.
Chilling is Key: Chilling the shaped meatballs in the fridge for at least 15 minutes before frying helps them stay firm and hold their round shape in the hot oil.
Sauce Tip: To prevent the sour cream sauce from curdling, use full-fat dairy and keep the heat very low once it's added. Never let the sauce come to a rolling boil.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat to keep the sauce from separating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 752kcalCarbohydrates: 45gProtein: 32gFat: 55gSaturated Fat: 25gCholesterol: 155mgSodium: 1280mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 120IUVitamin C: 5mgCalcium: 110mgIron: 4mg
Keyword Beef Stroganoff, Comfort Food, Sour Cream Sauce, Tefteli
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