In a bowl, mix together the ground beef, breadcrumbs, parmesan cheese, egg, garlic, salt, pepper, and paprika. Use your hands or a spoon to combine everything thoroughly.

Roll the mixture into meatballs, about 1 inch in diameter, and set them aside. You’ll likely get around 20-24 meatballs, depending on size.

Heat a large pan over medium-high heat and add a bit of olive oil or butter. Once the pan is hot, add the meatballs in batches if necessary, making sure to brown them on all sides. This should take about 6-8 minutes.

Once browned, remove the meatballs and set them aside. They don’t need to be fully cooked yet as they’ll simmer in the sauce.

In the same skillet, add butter and melt it over medium heat. Once melted, add the onions and cook until softened, about 3-4 minutes.

Toss in the sliced mushrooms and sauté for another 4-5 minutes until they release their moisture and start to brown.

Add the minced garlic and stir for about 1 minute, allowing the garlic to become fragrant.

Sprinkle flour over the vegetables and mix well to create a roux. Cook for about a minute, stirring constantly.

Slowly pour in the beef broth, stirring to ensure the mixture stays smooth. Add Worcestershire sauce and Dijon mustard, and let the sauce simmer for 5-6 minutes until it thickens slightly.

Return the meatballs to the pan, stirring gently to coat them with the sauce. Let the meatballs simmer in the sauce for about 10 minutes, or until they are fully cooked and the sauce is thickened to your liking.

Stir in the sour cream (or Greek yogurt for a lighter alternative) and adjust the seasoning with salt and pepper as needed.

Serve the creamy meatball stroganoff over your choice of egg noodles, mashed potatoes, or even rice. Garnish with chopped parsley for a burst of color and fresh flavor.