If you are craving a dish that unfolds layers of comforting flavors with every bite, this Meatball Stroganoff with Mushrooms and Egg Noodles Recipe is an absolute winner to add to your dinner rotation. Combining tender, juicy meatballs with a rich, creamy mushroom sauce served over perfectly cooked egg noodles, it’s an inviting meal that feels like a warm hug on a plate. Whether you’re cooking for family or friends, this recipe brings a delightful twist to classic stroganoff with homemade meatballs that soak up all the luscious sauce in the best possible way.
Ingredients You’ll Need
These ingredients might seem straightforward, but their combination creates a symphony of flavors and textures that elevate this dish. Each one plays an important role—from the fragrant herbs in the meatballs to the creamy sour cream in the sauce, not to mention the perfect bite of egg noodles that complete the experience.
- ½ cup Italian breadcrumbs: Absorb moisture and add a tender texture to the meatballs.
- ¼ cup half-and-half: Keeps the meatballs juicy and soft without weighing them down.
- ½ lb. ground beef: Provides rich flavor and heartiness as the base meat.
- ½ lb. ground pork: Adds moisture and a slightly sweet undertone to the blend.
- Salt and pepper: Essential for seasoning and balancing the savory tastes in the meat.
- ½ teaspoon dried oregano and parsley: These herbs enhance the Italian flair and freshness.
- ¼ cup parmesan cheese: Brings a salty, nutty depth to the meatballs.
- 1 egg (whisked): Binds all the meatball ingredients together perfectly.
- 3 cloves garlic (minced): Infuses both the meatballs and sauce with pungent, aromatic flavor.
- 1 ½ cups beef broth and ½ cup chicken broth: Create a robust, layered base for the sauce.
- ½ beef bouillon cube: Intensifies the meaty savoriness in the sauce.
- 2 teaspoons Worcestershire sauce and Dijon mustard: Add tangy complexity that cuts through the richness.
- ½ teaspoon dried parsley, ¼ teaspoon dried thyme and paprika: More herbal warmth and just a hint of color.
- 1 tablespoon olive oil: For sautéing mushrooms and building flavor.
- 12 oz. baby bella or white button mushrooms: Earthy and tender, they soak up sauce beautifully.
- ½ cup dry white wine: Used to deglaze the pan, adding acidity and brightness (optional but recommended).
- 3 tablespoons butter: Enriches the sauce with luxurious creaminess.
- 3 cloves garlic (minced for sauce): Continues the garlic thread throughout.
- 3 tablespoons all-purpose flour: Thickens the sauce to that perfect velvety consistency.
- ½ cup sour cream: The star of the stroganoff sauce, delivering tang and creaminess.
- ½ lb. egg noodles: Soft and chewy, they soak up the sauce and bring the whole dish together.
How to Make Meatball Stroganoff with Mushrooms and Egg Noodles Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the Italian breadcrumbs with half-and-half in a large bowl and let them soak for a couple of minutes; this creates a wonderful paste that keeps your meatballs tender. Then, season the ground beef and pork generously with salt and pepper before adding to the bowl along with parmesan, egg, garlic, oregano, parsley, and all the remaining meatball ingredients. Mix everything gently but thoroughly—overmixing will toughen your meatballs, so take your time for a uniform but tender blend.
Step 2: Shape and Bake the Meatballs
Preheat your oven to 400 degrees Fahrenheit. Using a tablespoon, scoop out the meat mixture and roll into small, one-inch meatballs. Place them on a lightly greased baking sheet to keep everything tidy and bake them for about 12 minutes. You’ll know they’re ready when they develop a pretty golden crust but remain juicy inside, perfect for soaking up the stroganoff sauce.
Step 3: Cook the Egg Noodles
While the meatballs bake, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just al dente, according to the package instructions. Drain them well and set aside—these noodles will soak up every bit of the luscious sauce once combined.
Step 4: Sauté Mushrooms and Build the Sauce
Heat olive oil over medium-high heat in a large skillet. Add the clean, dry mushrooms and sauté with a pinch of salt for about 7 minutes until they begin to soften and brown. Pour in the white wine, scraping the bottom of the pan with a spatula to capture all those flavorful browned bits, and let it reduce by half. Stir in butter and the minced garlic, letting them cook just a minute or two until fragrant.
Step 5: Thicken and Finish the Sauce
Sprinkle the flour evenly over the mushroom mixture and stir for about one minute to cook out the raw taste. Slowly add the mixed broths, Worcestershire sauce, Dijon mustard, bouillon, and herbs, stirring constantly. Bring the sauce to a boil and then reduce to a simmer. In a small bowl, combine sour cream with half a cup of the sauce to temper it, then whisk this mixture back into the pan, ensuring your sauce stays smooth and creamy without curdling.
Step 6: Combine Meatballs and Sauce
Gently add your baked meatballs to the sauce, stir to coat evenly, and allow everything to warm through together for a few minutes. The meatballs soak up the sauce while the sauce thickens slightly from the residual heat, creating that dreamy stroganoff magic.
Step 7: Serve with Egg Noodles
Plate your cooked egg noodles and generously ladle the meaty, mushroomy stroganoff sauce with meatballs over the top. This dish shines best hot, so dive in right away!
How to Serve Meatball Stroganoff with Mushrooms and Egg Noodles Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up this dish visually and adds a whisper of fresh herbal crispness to each bite. You can also grate additional parmesan cheese on top for an extra savory punch or even a light dusting of smoked paprika to enhance the rich colors and add subtle warmth.
Side Dishes
While the Meatball Stroganoff with Mushrooms and Egg Noodles Recipe is a filling meal on its own, pairing it with a simple green salad tossed in a zesty vinaigrette adds a refreshing contrast. Steamed green beans or roasted asparagus work beautifully to bring some crunch and veggies onto your plate, keeping the meal balanced and vibrant.
Creative Ways to Present
If you want to serve this for a special occasion, try plating the stroganoff in shallow bowls with a small mound of egg noodles in the center topped with meatballs. Garnish with herb sprigs and a dollop of sour cream for that elegant, restaurant-quality feel. Alternatively, use mini cast iron skillets or ramekins for individual servings that WOW at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff with Mushrooms and Egg Noodles Recipe tastes even better the next day, as the flavors continue to meld. Store the meatballs with sauce and the noodles separately in airtight containers in the refrigerator for up to 3 days to keep textures intact and avoid sogginess.
Freezing
You can freeze the meatballs and sauce mixture for up to 2 months. Make sure it’s completely cooled before transferring to a freezer-safe container. Noodles do not freeze well as they tend to become mushy after thawing, so it’s best to prepare fresh noodles when ready to serve.
Reheating
Reheat the sauce and meatballs gently on the stovetop over low heat to avoid curdling the sour cream. Stir frequently and add a splash of broth or water if it becomes too thick. Warm the noodles separately in the microwave or briefly in boiling water, then combine before serving.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey or chicken works as a leaner alternative, though the texture might be slightly different. You may want to add a little extra fat, like olive oil or a bit more breadcrumbs with half-and-half, to keep meatballs moist.
Is white wine necessary for the sauce?
While the white wine adds brightness and depth, you can substitute it with additional chicken broth or even a splash of white grape juice for a non-alcoholic option.
Can I make this recipe dairy-free?
Yes! Use dairy-free milk in place of half-and-half and substitute sour cream with coconut cream or a plant-based sour cream alternative. Butter can be swapped for vegan margarine or olive oil.
How do I prevent the meatballs from falling apart?
Mix the meatball ingredients gently and avoid overworking the mixture. Adding egg and soaked breadcrumbs helps bind everything. Also, baking them instead of frying ensures they hold together better in the sauce.
What’s the best way to reheat leftovers without drying the meatballs?
Reheat gently on low heat with a little added broth or water, covered, to retain moisture. Avoid microwaving for long periods to prevent drying out or toughening.
Final Thoughts
Nothing beats the satisfying comfort of a hearty Meatball Stroganoff with Mushrooms and Egg Noodles Recipe when you want to treat yourself or loved ones to a truly soul-warming meal. The creamy sauce, tender meatballs, and perfectly cooked noodles come together in such a delicious way that you will find yourself coming back to this recipe time and again. So why wait? Gather your ingredients and get cooking — I promise this dish will quickly become one of your favorites!
Print
Meatball Stroganoff with Mushrooms and Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Meatball Stroganoff recipe featuring tender baked meatballs in a creamy mushroom and sour cream sauce, served over egg noodles. This classic dish combines ground beef and pork meatballs with a rich, flavorful sauce made with mushrooms, white wine, and a blend of spices for a satisfying family meal.
Ingredients
Meatballs
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half (can substitute milk)
- ½ lb. ground beef
- ½ lb. ground pork
- Salt and pepper, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup parmesan cheese
- 1 egg, whisked
- 3 cloves garlic, minced
Sauce
- 1½ cups beef broth
- ½ cup chicken broth
- ½ beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 12 oz. baby bella or white button mushrooms, cleaned and patted dry
- ½ cup dry white wine (see notes)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ½ cup sour cream
Pasta
- ½ lb. egg noodles
Instructions
- Prep Work: Gather and prepare all ingredients as listed. Mince garlic, clean mushrooms, and measure out broths and seasonings before starting.
- Combine Meatball Mixture: In a large bowl, stir the Italian breadcrumbs into the half-and-half and let sit for 1 to 2 minutes to absorb the liquid and form a paste. Season the ground beef and pork with salt and pepper, then add both to the bowl. Add dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Gently mix the ingredients until just combined and uniform, being careful not to overwork the mixture to avoid tough meatballs. Cover with plastic wrap and refrigerate.
- Prepare Sauce Mixture: In a large measuring cup or bowl with a spout, combine the beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, dried thyme, and paprika. Stir well and set aside for later.
- Roll & Bake the Meatballs: Preheat the oven to 400°F (200°C). Using a tablespoon, scoop out exactly 1 tablespoon of the meat mixture and roll into a 1-inch meatball. Place the meatballs onto a lightly greased or lined baking sheet, spacing them evenly. Bake for 12 minutes until cooked through and slightly browned. Remove from the oven and set aside.
- Cook the Noodles: While the meatballs bake, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, following package instructions, usually about 6 to 8 minutes. Drain the noodles and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil over medium-high heat in a large pot or deep skillet. Add the mushrooms and sauté for about 7 minutes, stirring frequently. Sprinkle lightly with salt halfway through cooking to enhance their flavor.
- Add Wine and Deglaze: Pour in the dry white wine and use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pot. Continue cooking and stirring frequently for about 4 minutes until the wine reduces by half.
- Add Butter, Garlic, and Flour: Stir in the butter and minced garlic, cooking for 1 to 2 minutes until fragrant. Sprinkle the flour evenly over the mixture and stir continuously for about 1 minute to cook the flour and form a roux, which will thicken the sauce.
- Add Sauce Mixture and Simmer: Gradually add the prepared broth and seasoning mixture in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to a simmer.
- Incorporate Sour Cream: Place the sour cream in a small bowl and add approximately ½ cup of the hot sauce. Stir until smooth and gradually mix this mixture back into the main sauce pot. This step prevents sour cream from curdling.
- Add Meatballs and Heat Through: Gently add the baked meatballs to the sauce, stirring carefully to coat and heat them through without breaking.
- Serve: Place cooked egg noodles in serving bowls and ladle the stroganoff sauce with meatballs generously over the top. Serve immediately for the best flavor and texture.
Notes
- The dry white wine adds depth and acidity to the sauce, but you can substitute with additional broth if preferred.
- Be careful not to overmix the meatball mixture to keep meatballs tender.
- Using lightly greased or parchment-lined baking sheets prevents sticking.
- Allowing the breadcrumbs to soak in half-and-half helps keep meatballs moist.
- Simmering the sauce gently after adding sour cream prevents curdling and keeps it creamy.
