Beef meatball stroganoff

Tender meatballs in a classic creamy mushroom gravy

Serves

4 - 6

Prep Time

20 mins

Cook Time

10 mins

Like spaghetti and meatballs but better, this beef meatball stroganoff will become a firm family favourite in no time.

Meatballs made with New Zealand beef mince are baked until golden, then simmered in a rich, creamy mushroom and paprika sauce with just a hint of mustard. Serve over fettucine or mashed potato for a satisfying, family-friendly dinner.

Get the kids involved with rolling the meatballs, and it's great to make a double batch and freeze them before cooking to get this dinner on the table faster int he future.

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Ingredients

Meatballs

500g Quality Mark beef mince
½ onion
finely chopped
½ courgette
grated
½ cup breadcrumbs
1 large egg
¼ cup milk
2 Tbsp fresh thyme
or dried
salt and pepper
to taste

Sauce

1 Tbsp olive oil
250g button mushrooms
sliced
1 Tbsp plain flour
2 tsp wholegrain mustard
2 tsp smoked paprika
1 Tbsp tomato puree
1 cup beef stock
large handful baby spinach leaves
finely chopped
125g sour cream

Method

Preheat your oven to 180°C and line a baking tray or sheet with baking paper.

In a large bowl, combine all ingredients and mix well. With damp hands, shape them into meatballs, and place on the oven tray. Bake them in the oven for 15 minutes, turning once at half way.

While the meatballs are cooking, heat the oil in a heavy-based pan on a medium heat. Sauté the mushrooms until softened and golden.

Add in the flour, mustard and paprika and cook for 1 minute before stirring in the tomato purée.

Slowly add the stock and let simmer for 5 minutes until slightly thickened.

Add the spinach and sour cream and remove from the heat. Add the meatballs into the pan and stir through to coat everything.

Serve with fettuccini or mashed potatoes and some steamed greens on the side.