Pork Meatball Stroganoff
Made with perfectly seasoned ground pork meatballs simmered in a rich, sour cream-based sauce, Pork Meatball Stroganoff is the ultimate comfort food.
Servings: 21 meatballs
Chef Alli
Save this Recipe
Ingredients
For the Meatballs
- 3/4 cup milk
- 3/4 cup Italian bread crumbs
- 1 1/2 pounds ground pork
- 1/4 cup Italian parsley chopped, may substitute 1 tablespoon dried parsley flakes, if desired
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
For the Sauce
- 2 tablespoons unsalted butter
- 8 ounces sliced baby bella or button mushrooms optional, but recommended
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/2 cup sour cream
- Your favorite mashed potatoes or egg noodles warm
Instructions
Prepare the Meatballs
- In a small bowl, combine the bread crumbs and milk. Let rest for 10 minutes.3/4 cup Italian bread crumbs, 3/4 cup milk
- In a large mixing bowl, add the ground pork, fresh parsley, salt, black pepper, and smoked paprika. Add the softened breadcrumb mixture, then use your hands to gently combine all the ingredients, taking care not to overwork.1 1/2 pounds ground pork, 1/4 cup Italian parsley, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika
- Roll the prepared pork mixture into 24 meatballs about 2-inches in size, setting them aside on a plate as you work. **I use a 2 tablespoon cookie scoop to portion the meatball mixture, then I use my hands to roll each one into a smooth meatball to make them look more uniform.
Brown the Meatballs
- Heat a 12-inch cast iron skillet (or any heavy-bottomed skillet or Dutch oven) over medium high heat, adding the oil and butter.2 tablespoons vegetable or canola oil, 2 tablespoons unsalted butter
- Once the butter is melted and the oil is sizzling, add the meatballs to the pan, working in barches to brown them on all sides. Turn the heat to medium as they cook, then remove them to a plate and set aside.
- After all the meatballs are all browned, use paper towels to carefully wipe out the excess oil from the skillet.
Prepare the Sauce
- Over medium heat, add the remaining butter. When the butter is nicely melted, add the mushrooms, along with the onion powder and garlic powder.2 tablespoons unsalted butter, 8 ounces sliced baby bella or button mushrooms, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Saute the mushrooms until they are golden brown and nicely softened, stirring occasionally.
- Sprinkle the flour over the mushrooms and stir continuously for 1-2 minutes, allowing the flour to brown a bit.2 tablespoons all-purpose flour
- Remove the skillet from the heat. Add the broth and Worcestershire to the mushrooms, whisking to combine.2 cups beef broth, 2 tablespoons Worcestershire sauce
- Return the skillet to the heat and continue to simmer over medium heat, whisking gently, until the sauce is nicely thickened.
- Remove the skillet from the heat and allow the sauce to cool a bit. Once the sauce isn't quite as hot, gently incorporate the sour cream until nicely combined.1/2 cup sour cream
- Return the meatballs and any accumulated juices to the sauce, stirring to combine. Simmer the meatballs in the sauce for a few minutes until everything is nicely heated throughout.
Serve the Meatballs
- Serve the meatballs with the sauce over a bed of warm mashed potatoes or cooked egg noodles, garnished with a sprinkle of fresh parsley.Your favorite mashed potatoes or egg noodles
Notes
- When you brown the meatballs, it's important to allow plenty of space in your skillet. This allows the heat to circulate properly to make better browning for more flavor. Plus, if your skillet is too packed you can't maneuver your spatula as well to turn the meatballs and they can wind up getting destroyed, due to their tender texture. Be sure to work in small batches when browning...it's essential.
- I really like the mushrooms in the recipe because of the added richness they add to the sauce, but if you've got haters, just know you can eliminate them. The mushrooms, not the haters...
- If you like the meatballs to have lots of sauce surrounding them as they are served, double the amount of sauce you make in this recipe. Also, if you're making this recipe ahead to serve at a later time, just know that as the meatballs rest, they will absorb quite a bit of the sauce.
Nutrition
Calories: 146kcalCarbohydrates: 5gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 33mgSodium: 299mgPotassium: 193mgFiber: 0.4gSugar: 1gVitamin A: 234IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!