Meatball Stroganoff

I love this Meatball Stroganoff because it delivers all the cozy, creamy comfort of a classic stroganoff while using tender, flavorful meatballs instead of sliced beef. I make this dish when I want something hearty and satisfying that still feels homemade and special. The combination of mushrooms, rich sauce, and egg noodles always makes this a meal I genuinely look forward to.

Why You’ll Love This Recipe

I enjoy this recipe because it is straightforward, comforting, and full of flavor without being complicated. I like that the meatballs stay juicy, the sauce turns out creamy and smooth, and everything comes together in about an hour. I also appreciate how flexible the recipe is, making it easy to adapt based on what I have in my kitchen.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the meatballs, I use
½ cup Italian breadcrumbs
¼ cup half-and-half or milk
1 pound ground beef
Salt and pepper to taste
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ cup grated parmesan cheese
1 large egg, whisked
3 cloves garlic, minced

For the sauce, I use
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

For cooking and finishing the dish, I use
1 tablespoon olive oil
12 ounces mushrooms, cleaned and sliced
½ cup dry white wine or additional broth
3 tablespoons butter
3 tablespoons flour
3 cloves garlic, minced
½ cup full-fat sour cream
½ pound egg noodles
Fresh parsley for garnish

Directions

I start by mixing the breadcrumbs with the half-and-half and letting them sit for a minute until they form a paste. I season the ground beef with salt and pepper, then gently mix it into the breadcrumb mixture along with the oregano, parsley, parmesan, egg, and garlic. I mix just until combined so the meatballs stay tender.

I roll the mixture into 1-inch meatballs and place them on a lightly greased baking sheet. I bake them in a 400°F oven for about 12 minutes, then set them aside.

While the meatballs bake, I cook the egg noodles in salted boiling water until al dente, then drain and set them aside.

To make the sauce, I heat the olive oil in a skillet over medium-high heat and sauté the mushrooms for about 7 minutes until browned. I add the wine and let it reduce by half, scraping up any browned bits from the pan. I stir in the butter and garlic, then sprinkle in the flour and cook for one minute.

I slowly add the combined broth mixture, stirring constantly, and bring the sauce to a gentle boil before reducing it to a simmer. I temper the sour cream with some of the hot sauce in a separate bowl, then gradually stir it back into the skillet. I add the meatballs and let everything heat through.

I serve the meatballs and sauce over the cooked egg noodles and finish with fresh parsley.

Servings And Timing

I make this recipe to serve 6 people. Prep time takes about 30 minutes, cooking takes another 30 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes use all beef as written, but I also like swapping in ground chicken or turkey for a lighter option. When I do not cook with wine, I replace it with extra beef or chicken broth. I occasionally add extra mushrooms or use wider egg noodles for a heartier texture.

Storage/Reheating

I always store the sauce and noodles separately so the noodles do not absorb too much liquid. I keep everything in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the sauce gently on the stove or in the microwave and cook fresh noodles if possible. For freezing, I freeze only the meatballs and sauce and prepare fresh noodles when serving.

FAQs

Can I Use Frozen Meatballs?

I can use frozen meatballs as a shortcut, and I simply heat them first before adding them to the sauce.

What Mushrooms Work Best?

I prefer baby bella mushrooms because they hold their texture well, but white button mushrooms also work nicely.

Can I Make This Ahead Of Time?

I often prepare the meatballs and sauce ahead and cook the noodles fresh right before serving.

How Do I Prevent The Sour Cream From Curdling?

I always use full-fat sour cream and temper it with hot sauce before adding it to the skillet.

Can I Freeze Meatball Stroganoff?

I freeze the sauce and meatballs without the noodles and make fresh noodles when I am ready to serve.

Conclusion

I keep this Meatball Stroganoff recipe on repeat because it is creamy, comforting, and consistently delicious. I love how the homemade meatballs pair with the rich mushroom sauce, creating a meal that feels cozy and satisfying every single time.

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