Mediterranean Meatball Stroganoff with Dreamy Cream Sauce
This dish takes the cozy classic stroganoff and gives it a Mediterranean-inspired twist. Juicy, tender meatballs are seared until golden and then simmered in a creamy mushroom sauce with hints of garlic, onion, and warm spices. It’s hearty, comforting, and perfect served over pasta, rice, or mashed potatoes.
Total Time: 40 minutes
(20 minutes prep, 20 minutes cooking)
Servings: 4–6
Ingredients
For the Meatballs:
1 lb ground beef (or a mix of beef, pork, and/or veal)
½ cup panko breadcrumbs
1 large egg
½ small onion, finely diced
½ tsp garlic powder
Salt and black pepper, to taste
Optional additions: ½ tsp paprika, 1 tsp dried parsley, a pinch of nutmeg
For the Dreamy Cream Sauce:
2 tbsp butter or olive oil
8 oz mushrooms (cremini or button, sliced)
½ small onion, diced
2 garlic cloves, minced
2 tbsp flour (for thickening)
2 cups beef stock or broth
½ cup sour cream
1 tsp Worcestershire sauce
Optional additions: ¼ cup dry white wine, 1 tsp Dijon mustard, ½ tsp paprika, a pinch of nutmeg
Fresh parsley, chopped (for garnish)
Instructions
Make the Meatballs:
In a large bowl, mix together ground meat, panko, egg, onion, garlic powder, salt, pepper, and any optional seasonings.
Shape into 1-inch meatballs and set aside on a plate.
Cook the Meatballs:
Heat a large skillet over medium-high heat with a drizzle of oil or butter.
Brown the meatballs on all sides (about 5–6 minutes). They don’t need to be fully cooked through yet. Remove and set aside.
Prepare the Cream Sauce:
In the same skillet, add butter or oil if needed.
Sauté onions and mushrooms for 4–5 minutes until softened and lightly browned.
Add garlic and cook for 1 minute.
Sprinkle in flour and stir well to coat. Cook for 1 minute to remove raw flour taste.
Slowly whisk in beef stock (and wine, if using), stirring constantly until smooth and slightly thickened.
Add Flavor & Finish Sauce:
Stir in Worcestershire sauce, Dijon mustard, paprika, or nutmeg if using.
Lower the heat and stir in sour cream until the sauce is creamy. Do not let it boil after adding sour cream to prevent curdling.
Simmer Meatballs in Sauce:
Return meatballs to the skillet.
Cover and simmer gently for 8–10 minutes, or until meatballs are cooked through (internal temperature 165°F / 74°C).
Serve:
Spoon meatballs and cream sauce over egg noodles, rice, or mashed potatoes.
Garnish with fresh parsley.
Tips
Don’t overwork the meat mixture: Mix until just combined so the meatballs stay tender.
Even cooking: Make meatballs the same size so they cook through at the same rate.
Prevent curdling: Stir in the sour cream off the heat or on very low heat. Avoid boiling once it’s added.
Thicker sauce: If the sauce feels thin, let it simmer uncovered for a few extra minutes.
Make-ahead option: Cook meatballs ahead of time and refrigerate; reheat them gently in the sauce before serving.
Variations
Meat swap: Try lamb or turkey for a lighter or richer flavor. A mix of beef and pork is closest to traditional stroganoff.
Creamy Greek twist: Replace sour cream with Greek yogurt for a tangier, protein-packed sauce.
Wine upgrade: Use dry white wine to deglaze the pan for extra depth of flavor.
Veggie boost: Add spinach, zucchini, or roasted red peppers to the sauce for a Mediterranean vegetable touch.
Spice it up: Add smoked paprika, cayenne, or harissa for a bolder flavor.
Carb pairings: Swap egg noodles with orzo, couscous, or even creamy polenta for a Mediterranean twist.
Q&A
Q: Can I make this ahead of time?
A: Yes. Cook the meatballs and sauce separately, then store them in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the cream sauce.
Q: Can I freeze this dish?
A: You can freeze the meatballs and sauce separately before adding sour cream. When reheating, stir in fresh sour cream or Greek yogurt at the end for best texture.
Q: What can I serve it with?
A: Classic egg noodles are traditional, but rice, mashed potatoes, couscous, or even zucchini noodles make great pairings.
Q: Can I lighten up the recipe?
A: Yes. Use ground turkey or chicken for the meatballs and swap sour cream with low-fat Greek yogurt. Use olive oil instead of butter to cut back on saturated fat.
Nutrition
(per serving, based on 6 servings)
Calories: ~380
Protein: ~23g
Fat: ~23g
Carbohydrates: ~18g
Fiber: ~2g
Sugar: ~4g
Sodium: ~600mg (varies with broth and seasonings)
(Approximate values, will vary based on ingredients and serving size.)
Conclusion
This Mediterranean Meatball Stroganoff with Dreamy Cream Sauce blends hearty comfort food with a lighter Mediterranean feel. The tender meatballs soak up a rich, velvety mushroom sauce that’s both satisfying and adaptable. Whether you serve it over noodles, rice, or couscous, it’s a flexible dish that works for family dinners, make-ahead meals, or cozy nights in.