Creamy Beef Stroganoff Meatballs

• tempo totale: 33 minutes

Ingredienti

For the Meatballs:

500g lean, high-quality beef mince (5% fat)

1 large zucchini, grated and excess liquid squeezed

3 garlic cloves, minced

½ brown onion, finely diced

1 tsp each dried thyme & ground paprika

1 egg

⅓ cup breadcrumbs

1 tsp salt & 1/2 tsp cracked black pepper

For the Mushroom Sauce:

400g white mushrooms, quartered

1 large brown onion, thinly sliced

3 cloves garlic minced

2 tsp ground paprika, 1 tsp dried thyme, ½ tsp each salt and pepper

2 tbsp Worcestershire sauce

2 tbsp tomato paste

½ cup @littlerippleswine zero sugar white wine

2 cups beef broth

2 tbsp cornflour (cornstarch)

1 tbsp Dijon mustard

4 tbsp full-fat Greek yoghurt

¼ cup chopped parsley

Istruzioni

1: Make the Meatballs: Combine all meatball ingredients in a bowl and mix well. Roll into golf ball-sized portions, spray with olive oil, and bake at 200°C (390°F) for 20 minutes, turning halfway.

2: Cook the Mushrooms: While the meatballs bake, heat 1 tbsp olive oil in a deep pan over medium-high heat. Sauté onions for 4–5 minutes until softened. Add mushrooms and cook for 5 minutes until browned. Stir in garlic, thyme, paprika, and ½ tsp salt and pepper; cook 2 more minutes.

3: Deglaze: Add white wine, scraping up any browned bits. Simmer until reduced by half.

4: Make the Sauce: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and cornflour until smooth. Pour into the pan and stir well.

5: Finish the Sauce: Simmer 3–4 minutes until thickened. Stir in yoghurt and mustard. Let simmer gently for 2 more minutes until thickened further.

6: Serve: Add meatballs and parsley to the sauce and coat well. Serve warm over mashed potatoes or egg noodles. I’ve served mine over a lowe