Bite-size meatballs, sautéed mushrooms, and fettuccine noodles are smothered in a creamy classic stroganoff sauce to make this Meatball Stroganoff Fettuccine. This recipe is the result of combining my boys’ request for meatballs with my own craving for pasta and mushrooms.
My whole family gave the meal two thumbs up and it will definitely be made again. I think these saucy meatballs will also be delicious served with mashed potatoes or roasted potatoes.
Servings: 6servings, approximately 40 1" meatballs total
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Ingredients
Meatball Ingredients:
1/2cuppanko breadcrumbsgluten free is fine
1/2cupheavy cream
3/4poundground pork
3/4poundground beef
1eggbeaten
1teaspoonworcestershire sauce
1/2teaspoongranulated garlic or garlic powder
1/2teaspoongranulated onion or onion powder
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Sauce Ingredients:
2tablespoonsbutter
3cupssliced crimini or white button mushroomsapproximately 8-10 ounces
1small onionsliced thin
1large clove garlicminced
2cupsbeef broth
1/4cupall-purpose flour or brown rice flour
1teaspoonworcestershire sauce
1cupsour cream
kosher saltadjust to taste
1/2teaspoonfreshly ground black pepper
12-16ouncesfettuccine noodlesgluten free is fine
Instructions
Meatball Directions: Preheat the oven to 350 degrees. In a small bowl, combine the panko and cream. Stir to combine and let it sit for at least 5 minutes while the cream is absorbed. Crumble the meat into a large mixing bowl. Add the rest of the meatball ingredients, including the breadcrumb and cream mixture.
Stir with a spoon or mix with your hands to combine. Use a 1-inch scoop to portion the meatballs and then smooth them with slightly dampened hands. Place them on a large baking tray, they can be close together. Bake the meatballs for 18 minutes, until they are lightly browned and cooked through. Remove from the oven, transfer to a plate, and tent lightly to keep warm.
Pasta and Sauce Directions: Start a pot of water boiling on the stove while preparing the meatballs. Cook the pasta while the meatballs are in the oven. Drain and set aside. In a large skillet, melt the butter over medium high heat. Add the mushrooms, onions, and garlic. Cook them, stirring occasionally, until the mushrooms have browned and the onions are tender, about 4-5 minutes. Remove to a small bowl.
While the mushrooms are cooking, whisk together the beef broth, worcestershire, and flour. Pour the mixture into the hot and empty skillet and simmer for 2-3 minutes, just until the sauce begins to thicken. Place the sour cream in a small bowl or large glass measuring cup and ladle ½ cup of the hot broth into the sour cream, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Add the meatballs and the cooked vegetables into the sauce and stir to combine. Add the cooked fettuccine to the sauce and toss with tongs to combine and coat all the noodles. Enjoy!
Notes
If you have a large high-sided skillet, (like this one) this is the time to use it. You'll be able to make the sauce and then toss the meatballs and pasta together in the same pan. I'm always in favor of fewer dishes to clean!
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
Big Dude says
This looks awesome and made me instantly hungry.
Karen @ The Food Charlatan says
This looks amazing Mary!
Teresa Ambra says
This looks wonderful. I used to make a recipe similar to this years ago. It was yummy.
Ashley @ Wishes and Dishes says
Making this later this week! It's on my list.