Beef Stroganoff Meatballs

Prep Time:
40 mins
Total Time:
40 mins

The oven makes quick work of browning these beef meatballs.


  • Coarse salt and pepper

  • ¾ pound spaghetti

  • ½ cup plain dried breadcrumbs

  • ½ 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 ½ inch thick

  • 1 cup reduced-fat sour cream

  • ¼ cup chopped fresh dill, divided


  1. Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.

  2. Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.

  3. Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

    Romulo Yanes
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