Meatball Stroganoff

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This is a twist on the classic beef dish usually made using thinly sliced meat. Here I opted for savory meatballs instead, cooked with mushrooms and simmered in a creamy yet guilt-free sauce. It is easy to prepare, delicious and the ultimate comfort food!

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Meatball Stroganoff

Yield: 4

Author: Fida Milki

Ingredients

For the meatballs

• 1 1/2 pounds ground meat of your choice (lamb, beef, turkey…)
• 4 garlic cloves minced
• 1 egg lightly beaten
• 1/4 cup almond meal
• Salt and pepper to taste

For the stroganoff

• 1 onion finely chopped
• 4 garlic cloves minced
• 2 cups mushrooms sliced
• 2 tbsp almond meal
• 2 cups chicken broth
• 2 tbsp Dijon mustard
• 1/4 cup sour cream or Greek yogurt
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Make the meatballs

1. Preheat the oven to 400 degrees F (200 C).
2. Line a baking sheet with parchment paper.
3. Mix the meat with the garlic, egg, almond meal and salt and pepper to taste.
4. Knead with your hands until well combined.
5. Shape small meatballs and place them on the prepared sheet.
6. Bake in the heated oven for 20 minutes then take out and set aside.

Make the sauce

1. Heat a large pan on high. Add the chopped onion with 1 tbsp of water.
2. Lower the heat and cook stirring occasionally for 5 minutes.
3. Stir in the garlic and cook for an additional minute until fragrant.
4. Add the sliced mushrooms and cook for 10 minutes until they have released all their water.
5. Stir in the baked meatballs.
6. Sprinkle the almond meal and pour the broth.
7. Add the mustard and mix to combine.
8. Bring everything to a boil and simmer for 15 minutes then remove from the heat.
9. Stir in the sour cream or Greek yogurt.
10. Taste and add salt and pepper.
11. Transfer the stroganoff to a serving platter and sprinkle with parsley!