If you have a craving for something creamy, comforting, and full of savory warmth, then you absolutely must try this Meatball Stroganoff Recipe. This dish brings together perfectly seasoned meatballs simmered in a luscious mushroom and sour cream sauce that clings beautifully to tender egg noodles. Each bite feels like a hug on a plate, making it a perfect meal for those cozy nights when you want something hearty yet elegant. The melding of rich flavors and satisfying textures will quickly make this recipe a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that balance each other perfectly to create that classic meatball stroganoff flavor. Every component plays a role — from the ground beef providing juicy meatballs, to the mushrooms adding earthiness, and the sour cream delivering a creamy tang that rounds out the sauce.
- Ground beef: The base for tender, flavorful meatballs that hold together well.
- Breadcrumbs: Keep meatballs light and moist without falling apart.
- Egg: Acts as a binder to help shape the meatballs.
- Parmesan cheese: Adds a subtle, salty depth inside the meatballs.
- Garlic powder and onion powder: Provide aromatic undertones enhancing the meat’s flavor.
- Olive oil: Perfect for browning meatballs and sautéing veggies.
- Onion and garlic: Fresh aromatics that create a flavorful sauce base.
- Sliced mushrooms: Offer umami richness and texture to the sauce.
- All-purpose flour: Helps thicken the sauce for that velvety consistency.
- Beef broth: Forms the savory liquid foundation of the stroganoff sauce.
- Worcestershire sauce and Dijon mustard: Add tangy complexity and depth.
- Sour cream: The ingredient that gives the sauce its signature creamy finish.
- Egg noodles: The perfect tender pasta to soak up all the delicious sauce.
- Chopped parsley: Fresh garnish that brightens the dish visually and flavor-wise.
How to Make Meatball Stroganoff Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a large bowl. Mix everything gently but thoroughly, then roll the mixture into 1-inch meatballs. This size is perfect for even cooking and also makes them easy to enjoy over noodles.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides to develop a wonderful crust, although they don’t need to be fully cooked through at this point. Remove the browned meatballs and set them aside while you prepare the sauce.
Step 3: Sauté Vegetables and Build the Sauce
In the same skillet, toss in the diced onion and sliced mushrooms. Sauté for about 5 to 6 minutes, until the veggies soften and turn a beautiful golden color. Add the minced garlic and cook for just 30 seconds until fragrant. Sprinkle the flour over the mixture and stir for about a minute to remove any raw flour flavor—this step is key for thickening the sauce later.
Step 4: Simmer Meatballs in Sauce
Gradually pour in the beef broth while stirring, then add Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, then return the meatballs to the skillet. Cover and let everything cook together for 10 to 12 minutes until the meatballs are cooked through and the sauce has thickened nicely.
Step 5: Finish with Sour Cream
Turn off the heat and gently stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately over a bed of warm egg noodles and sprinkle with fresh chopped parsley for a pop of color and freshness.
How to Serve Meatball Stroganoff Recipe
Garnishes
While parsley is the classic choice, adding a sprinkle of fresh chives or a few cracked black peppercorns can give a beautiful visual contrast and a fresh note to the creamy richness. A little grated Parmesan on top never hurts if you want to dial up the cheesiness.
Side Dishes
This hearty dish pairs wonderfully with light, fresh sides like a crisp green salad dressed with lemon vinaigrette to balance the richness. Steamed green beans or roasted asparagus make great vegetable accompaniments without overwhelming the flavors.
Creative Ways to Present
For a fun twist, serve the meatball stroganoff in mini cast iron skillets or ramekins for individual portions that look charming and invite everyone to dive in. You can also spoon the creamy meatballs over mashed potatoes or even cauliflower rice for a lower-carb option.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff Recipe tastes just as delightful the next day. Store the meatballs and sauce in an airtight container in the refrigerator, and enjoy within 3 to 4 days for best flavor and texture.
Freezing
This dish freezes beautifully. Cool the meatballs and sauce completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the sauce from separating. If it looks too thick, add a splash of beef broth or water to loosen it up. Avoid boiling to maintain the creamy texture, especially after adding the sour cream.
FAQs
Can I use pre-cooked or frozen meatballs for this recipe?
Absolutely! If you’re short on time, frozen or pre-cooked meatballs can be added directly to the sauce and warmed through during the simmering step. This shortcut makes the Meatball Stroganoff Recipe even more accessible.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that offers similar tanginess and creaminess. Just be sure to add it off the heat to prevent curdling.
Is this dish suitable for meal prep?
Yes, this Meatball Stroganoff Recipe is perfect for meal prep because it reheats well and maintains its flavor and texture. Store in portion-sized containers for easy lunches or dinners throughout the week.
Can I use ground turkey or chicken instead of beef?
You can substitute ground turkey or chicken for a lighter version, but keep in mind that the meatballs may be less juicy. Adding a bit of grated onion or a tablespoon of olive oil to the mix can help retain moisture.
How do I thicken the sauce if it’s too thin?
If your sauce isn’t as thick as you like, sprinkle a little extra flour mixed with cold water (a slurry) into the simmering sauce. Stir continuously until it reaches your desired consistency.
Final Thoughts
This Meatball Stroganoff Recipe is truly a winner for anyone who loves a cozy, comforting meal with layers of flavor and a creamy finish. It’s approachable enough for a weeknight dinner but special enough to serve to guests. I hope you enjoy making it as much as I do sharing it. Once you taste those tender meatballs swimming in that dreamy sauce, I bet it will become a favorite in your household too!
Print
Meatball Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Meatball Stroganoff is a comforting American main course featuring tender beef meatballs simmered in a rich, creamy mushroom sauce served over egg noodles. This easy-to-make stovetop dish combines the flavors of sautéed mushrooms, savory beef broth, and tangy sour cream for a hearty dinner perfect for any night.
Ingredients
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Sauce and Other Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup sour cream
- 8 oz egg noodles, cooked
- Chopped parsley for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well and roll the mixture into 1-inch meatballs.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 5–6 minutes. They do not need to be fully cooked through at this stage. Remove browned meatballs and set aside.
- Sauté Vegetables: In the same skillet, add diced onion and sliced mushrooms. Cook for 5–6 minutes until the vegetables are softened and golden. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Make Sauce Base: Sprinkle flour over the sautéed vegetables and stir continuously for 1 minute to cook off the raw flour taste, ensuring a smooth sauce.
- Add Liquids and Simmer: Gradually pour in beef broth while stirring, then add Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer.
- Cook Meatballs in Sauce: Return the meatballs to the skillet, cover, and cook for 10-12 minutes until the meatballs are fully cooked and the sauce thickens slightly.
- Finish with Sour Cream: Remove from heat and stir in sour cream until the sauce is smooth and creamy. Season with additional salt and pepper if needed.
- Serve: Spoon meatballs and sauce over cooked egg noodles. Garnish with chopped fresh parsley and serve warm.
Notes
- For richer flavor, mix ground beef with ground pork when making meatballs.
- You can use frozen, pre-cooked meatballs to save time; simply add them directly to the sauce to heat through.
