Wednesday, November 12, 2014

Meatball Stroganoff Fettuccine

Meatball Stroganoff Fettuccine - recipe by Barefeet In The Kitchen
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.

COOK'S NOTE: If you have a large high-sided skillet, 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!

Meatball Stroganoff Fettuccine
Yield: 6 servings, approximately 40 1" meatballs
(printable recipe)

Meatball Ingredients:
1/2 cup panko breadcrumbs (gluten free is fine)
1/2 cup heavy cream
3/4 pound ground pork
3/4 pound ground beef
1 egg, beaten
1 teaspoon worcestershire sauce
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Sauce Ingredients:
2 tablespoons butter
3 cups sliced crimini or white button mushrooms, approximately 8-10 ounces
1 small onion, sliced thin
1 large clove garlic, minced
2 cups beef broth
1/4 cup all purpose or brown rice flour
1 teaspoon worcestershire sauce
1 cup sour cream
kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper

12-16 ounces fettuccine noodles (gluten free is fine)

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 scoop to portion 1" balls and then smooth them with slightly dampened hands. Place them on a large baking sheet, 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 1/2 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!

Bite size meatballs, sautéed mushrooms, and fettuccine noodles are smothered in a creamy classic stroganoff sauce to make this Meatball Stroganoff Fettuccine - by Barefeet In The Kitchen

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  1. This looks awesome and made me instantly hungry.

  2. This looks wonderful. I used to make a recipe similar to this years ago. It was yummy.

  3. Making this later this week! It's on my list.