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Meatball Stroganoff Recipe

Meatball Stroganoff Recipe

This Meatball Stroganoff is a comforting and creamy dish that combines juicy, flavorful meatballs with a rich and savory mushroom sauce. Served over buttery egg noodles or mashed potatoes, this dish brings a delicious twist to the classic beef stroganoff. It’s an easy and hearty meal perfect for weeknights or special family dinners.

  • Total Time: 40 mins
  • Yield: 4 Servings 1x

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil (for frying)

For the Stroganoff Sauce:

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 cup sour cream
  • 1 tablespoon cornstarch (optional, for thickening)
  • Salt and pepper to taste
  • Fresh parsley, for garnish

For Serving:

  • 12 oz (340g) egg noodles or mashed potatoes

Instructions

Prepare the Meatballs:

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, salt, pepper, garlic powder, onion powder, parsley, and Worcestershire sauce. Mix until well combined.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove and set aside.

Make the Stroganoff Sauce:

  1. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
  2. Stir in the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and brown slightly.
  3. Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir to combine.
  4. Return the meatballs to the skillet and let simmer for 10 minutes, allowing the flavors to blend.
  5. Reduce the heat to low and stir in the sour cream. If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in to thicken. Season with salt and pepper to taste.

Serve:

  1. Cook the egg noodles according to package instructions, then drain.
  2. Serve the meatballs and sauce over the noodles, garnished with fresh parsley.

Notes

  • You can substitute ground turkey or pork for the beef.
  • If you prefer a low-carb version, serve over cauliflower mash or zucchini noodles.
  • For extra richness, add a splash of heavy cream to the sauce.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
  • Author: Heston
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Russian-American

Nutrition

  • Serving Size: 1 Portion
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 90 mg

Keywords: meatball stroganoff, beef stroganoff, creamy stroganoff, easy dinner, comfort food