Beef Stroganoff Meatballs | Everyday Food with Sarah Carey

In the October issue, we have a really fun feature called On Top of Spaghetti, with meatball versions of classic dishes like chicken Parmesan and shrimp scampi. Today I’m going to show you one of my favorites, Beef Stroganoff Meatballs. They have the same delicious flavors as classic Stroganoff — beef, mushrooms, sour cream, and fresh dill — but in a meatball form.

Sarah’s Tip of the Day:
One of the things I like best about this recipe is that you don’t need to brown the meatballs in batches in a skillet. All that work’s done on a sheet pan in your oven. Check out the video, and I’ll show you the easiest way to assemble the meatballs and how to keep them as tender as they can be. I’ll also tell you the trick for incorporating the sour cream so it doesn’t break. Mmm, I can’t wait to eat this!

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Recipe Ingredients:
Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots, diced small
1 pound ground beef chuck (80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill, divided

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Nutritional Info: Per serv (makes 4): 807 cal; 31 g fat; 43 g protein; 89 g carb; 4 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Beef Stroganoff Meatballs | Everyday Food with Sarah Carey

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