This Healthy Meatball Stroganoff recipe is the perfect comfort food after a long day and is an excellent way to add more lean protein to your diet!

I grew up eating beef stroganoff weekly as a child and make it quite often now for my family. My mom would make it with cream of mushroom soup and ground beef crumbles.

This time I decided to change it up a bit and form the ground beef into meatballs and cook them ahead of time. I also made my own sauce instead of using canned soup.

Now don’t get me wrong, I still purchase and cook with canned soup on occasion. When crunched for time, canned soup can definitely come in handy! But don’t worry, this recipe is still simple to make without much time involved.

To save extra time, you can prep the meatballs ahead of time by cooking them and either refrigerate them (if you’re going to use them in the next day or two), or freeze them until you’re ready to use them.

Of course, an even better idea would be to double the meatball recipe using one pound for this recipe and freeze the remaining meatballs to add to pasta sauce or meatball sandwiches.

The possibilities are endless when it comes to meatballs!

And let me tell you, the meatballs right out of the oven were delicious! I couldn’t help but sample a few before adding them to the sauce.

Dietitian’s Dish

Do you think you have a good understanding of a proper serving size of beef?

A protein serving is 3 ounces, or the size of an iPhone. When it comes to meatballs, about three to four (1-inch thick) meatballs is a serving.

Food Safety + Beef

I also wanted to talk a little about food safety since it’s not often discussed, although I believe it’s the most important part of cooking.

To check the temperature of these meatballs, use a meat thermometer and insert it into the thickest part of the meatball. Make sure the temperature reaches 160°F.

Healthy Meatball Stroganoff

A simple stroganoff recipe with homemade meatballs and no canned soup!

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Prep Time 15

Cook Time 30

Total Time 45

Ingredients

To make meatballs

1 pound extra lean or lean ground beef
1/2 cup whole wheat panko crumbs
1 egg
1/4 cup Romano Parmesan, and Asiago grated cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
salt and pepper to taste

To make stroganoff

1/2 bag or 3 cups dry whole wheat egg noodles
2 cups low sodium beef broth
6.5 ounce can sliced mushrooms drained
1/2 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste
1/4 cup cornstarch
1/4 cup whole milk
4 oz. neuchatel cheese softened

Instructions

Preheat oven to 350°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray.
In a large bowl combine all meatball ingredients and mix until well combined.
Form mixture into 1 inch balls and place on baking sheet.
Bake for 30 minutes or until thoroughly cooked.
While meatballs are cooking, cook noodles according to directions.
In a small bowl, combine cornstarch and milk. Whisk together until combined.
In a large skillet, add beef broth, mushrooms, onion powder, basil, oregano, garlic powder, and cornstarch/milk mixture. Bring to a boil and then turn down heat.
Simmer until liquid begins to thicken (about 10 minutes).
Add cooked meatballs and neuchatel cheese. Stir well.
Serve over egg noodles.

Tried this recipe?Let us know how it was!

Want to learn more about the beef industry in addition to more delicious recipes and nutrition tidbits? Check out Beef It’s What’s for Dinner.

Disclaimer: This post is sponsored by the Michigan Beef Industry Commission. I was compensated for my time but my views and opinion on this post are and will always be my own. I will only partnership with brands that I believe promote or provide products that fit into a healthy, balanced lifestyle.

This Simple Meatball Stroganoff post first appeared on Chocolate Slopes.