Meatball and Mushroom Stroganoff
Mini beef meatballs coated in an absolutely delicious stroganoff sauce that's rich and full of flavour.
Ingredients
- 500g beef mince (see Notes)
- 250g chestnut mushrooms quartered
- 2 tbsp vegetable olive or garlic oil
- 1 large onion finely chopped
- 1 tbsp paprika
- 1 heaped tsp garlic granules
- salt and freshly ground black pepper
- 300ml single cream (I use Elmlea to reduce the calories!)
- a small handful of finely chopped chives to garnish (optional)
To serve:
- crispy skinny fries, mashed potatoes or tagliatelle
Instructions
- Roll the beef mince into roughly 2cm balls, to make approximately 30 to 32 mini meatballs (these can be prepped the day before and chilled).
- Heat a dry frying pan over a high heat and, once hot, add the mushrooms and stir-fry without any oil until all their liquid has been released and then evaporated (around 6 to 7 minutes).
- Once the pan is dry again, drizzle in the oil, add the onion and cook until softened and translucent (around 3 minutes). Add the meatballs, then gently shake the pan to avoid breaking or crushing them. Add the paprika, garlic granules and a generous amount of salt and pepper, then pour over the cream. Cook, without stirring, for 1 minute, then very gently stir to mix the spices evenly into the sauce.
- Reduce the heat, cover the pan with a lid and cook over a medium to low heat for 10 to 15 minutes, gently shaking the lidded pan occasionally to prevent the meatballs from sticking to the bottom.
- Check the seasoning and add more, to taste, if required. Scatter with the chopped chives (if using). Serve with crispy skinny fries, mashed potatoes, or tagliatelle…nothing else needed!
Notes
- Get ahead - the mince can be rolled into meatballs the day before and kept in the fridge.
- Serve with crispy skinny fries, mashed potatoes or tagliatelle.
- This meatball and mushroom stroganoff is easily adapted if you’re cooking for less or more people.