This Meatball Stroganoff recipe proves that making your meals from scratch doesn't have to be complicated. So skip the frozen meatballs and condensed soup! These tender, homemade meatballs are coated in a creamy mushroom sauce and paired with noodles for the kind of dinner that makes everyone happy!
Recipe review
As a personal chef, one of the easiest ways I made everyone at the table happy was to cook a big pot of something creamy and cozy. My Pork Tenderloin Stew and Ground Beef and Butternut Squash Chili are two favorites.
And this stroganoff meatballs recipe is tops on the list. It's simple to make (even from scratch!) and feels like comfort food no matter the season. An ideal meal prep recipe, my personal chef clients loved that it tasted even more flavorful after it was reheated.
This beef stroganoff with meatballs combines juicy homemade meatballs with a creamy mushroom sauce that's packed with flavor. I always serve it over noodles, but it's delicious with mashed potatoes! It's a little bit nostalgic, a little bit elevated, and a whole lot delicious!
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Why you'll love this recipe
- Comfort food at its best! Tender meatballs and a creamy mushroom onion sauce come together in a dish that is both hearty and satisfying. It's the kind of recipe you'll crave after a long day, especially when the weather turns chilly.
- Family-friendly and versatile. Whether you've got picky eaters or adventurous palates at the table, everyone loves meatballs. You can pair them with noodles, rice, or even mashed potatoes for a complete meal.
- Make-ahead friendly! Both the meatballs and the sauce can be made ahead of time and reheated, making this a great option for busy weeknights or meal prep.
What is meatball stroganoff?
My meatball stroganoff recipe is a twist on classic beef stroganoff. The mini beef and pork meatballs are seasoned with onions, garlic, Worcestershire sauce, parsley, and bread crumbs and they stand in for the traditional thin slices of beef.
Like the classic stroganoff recipe, the meatballs are smothered in a rich and slightly tangy sour cream gravy teaming with sauteed onions and mushrooms. Serve this stick to your ribs entrée over egg noodles, rice or mashed potatoes.
Ingredients for beef stroganoff meatballs
Most of the ingredients you'll need for the recipe are already in your pantry and refrigerator. Full quantities of the ingredients are included on the recipe card below.
For the meatballs
- Ground beef and pork
- Onion
- Seasoned bread crumbs
- Fresh parsley
- Large egg
- Worcestershire sauce
- Spices ~ garlic powder, kosher salt, pepper
For the sauce
- Salted butter
- Onion & mushrooms
- Tomato paste
- All purpose flour
- Reduced sodium beef broth
- Sour cream
- Dijon mustard
Substitutions & variations
- Turkey Meatball Stroganoff: Lighten things up by swapping the beef and pork for ground turkey. Follow the same meatball method, but add an extra tablespoon of olive oil to keep them moist since turkey is leaner.
- Gluten-Free Stroganoff: Use gluten-free bread crumbs in the meatballs. Swap the all-purpose flour in the sauce for cornstarch or a 1:1 gluten-free flour blend. Be sure your Worcestershire sauce is certified gluten-free, too. If using cornstarch, you will need to whisk together about 1 teaspoon cornstarch with one tablespoon of water before adding it to the sauce.
How to make meatballs stroganoff
Making meatball stroganoff is easier than you might think. This is just a quick overview, be sure to scroll to the recipe card for the full step-by-step instructions.
1: Preheat oven to 400°F and line a baking sheet with parchment. Mix meatball ingredients (beef, pork, onion, bread crumbs, parsley, egg, Worcestershire, garlic powder, salt, pepper) in a bowl.
2: Form meatballs (about 1 tablespoon each for about 30) and place on sheet pan.
3: Bake for 16-18 minutes, until cooked through to 160°F.
4: Sauté onions and mushrooms in butter until just soft.
5: Add tomato paste + Dijon, stir and cook 1 minute.
6: Stir in flour, cook 1 more minute.
7: Add broth, bring to a low boil, and simmer 3 to 4 minutes to thicken.
8: Finish sauce off the heat with sour cream and parsley. Combine meatballs and sauce and serve over noodles, rice, or mashed potatoes.
Amy's expert tips
- Use a combination of ground meats. Beef and pork make for rich, juicy meatballs. You can also use ground turkey or ground chicken, but they won't have the same flavor.
- Don't over mix. Mix the meatball ingredients gently until just combined to avoid dense, tough meatballs.
- Bake or sauté. Baking is hands-off and easy, but pan-searing gives extra browning if you don't mind the stove. Use the same pan you will use to make the sauce for added flavor and a one pot meatball stroganoff meal.
- Don't use cold sour cream. Cold sour cream can curdle when stirred into hot sauce. Let it sit out for about 30 minutes before adding it in.
- Make ahead. Meatballs can be baked and stored in the fridge up to 3 days ahead. Just reheat them in the sauce when ready to serve.
What to serve with stroganoff?
These little homemade stroganoff meatballs with a creamy brown gravy are the start of a delicious meal. I recommend serving the meatballs over pasta (I LOVE these kluski noodles!), over rice (grab my easy fluffy rice recipe), or over mashed potatoes. Any of these options will soak up the gorgeous sauce!
A simple side of steamed broccoli, green beans or asparagus or even these roasted Brussels sprouts make for a complete meal.
Frequently Asked Questions
Yes! Freeze the baked meatballs separately from the sauce for best results. The sauce can also be frozen, but the texture might be slightly grainy from the sour cream when it's thawed.
Greek yogurt works well as a lighter option, or you can use cream cheese. Just be sure to stir it in off the heat to prevent curdling. And bring either option to room temperature before adding it to the sauce.
Nope! If mushrooms aren't your thing, you can leave them out or substitute with extra onions or even another vegetable like zucchini or squash.
Reheat gently on the stove over medium-low heat or in the microwave. If the sauce thickens too much, add a splash of broth or water.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Meatball Stroganoff
Ingredients
- for the meatballs ~
- ¾ pound ground beef
- ½ pound ground pork
- ⅓ cup finely chopped onion
- ½ cup seasoned bread crumbs
- 2 tablespoons finely chopped fresh parsley
- 1 large egg beaten
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- for the sauce ~
- 4 tablespoons salted butter
- 1 cup thinly sliced onion
- 10 ounces mushrooms quartered
- 1 tablespoon tomato paste
- 2 teaspoons Dijon mustard
- 2 tablespoons all purpose flour
- 2 cups reduced sodium beef broth
- ¼ cup sour cream
- 2 tablespoons chopped fresh parsley
- cooked egg noodles rice or mashed potatoes for serving
Instructions
- Preheat oven to 400 degrees F. Line a ¼ size baking sheet pan or other small sheet pan with parchment paper. Set aside.
- In a large bowl make the meatball mixture. Combine ground beef, ground pork, onion, seasoned bread crumbs, parsley, egg, Worcestershire sauce, garlic powder, kosher salt, and pepper. Try not to overmix the mixture or the meatballs will be tough.
- Using about a tablespoon of the meatball mixture, form into balls. Place on the prepared sheet pan. The mixture should make about 30 meatballs.
- Bake the meatballs in the oven for 16 to 18 minutes or until the internal temperature is about 160 degrees F on a instant read digital thermometer.
- While the meatballs bake, prepare the sauce. In a large sauté pan, melt the salted butter. Add the onions and mushrooms and sauté, stirring occasionally, 4 to 5 minutes. The onions and mushrooms should be just soft, but still holding their shape.
- Add the tomato paste and Dijon mustard. Stir and cook for about 1 minute.
- Sprinkle the onion mushroom mixture with the all purpose flour. Stir to combine and cook for 1 minute.
- Slowly add the reduced sodium beef broth and stir to combine. Bring to a low boil and cook the sauce until slightly thickened, about 3 to 4 minutes.
- Remove the pan from the heat and stir in the sour cream and parsley. Season to taste with kosher salt and pepper. Add the baked meatballs to the sauce.
- Serve over egg noodles, rice, or mashed potatoes.
Video
Notes
- Use a combination of ground meats. Beef and pork make for rich, juicy meatballs. You can also use ground turkey or ground chicken, but they won't have the same flavor.
- Don't over mix. Mix the meatball ingredients gently until just combined to avoid dense, tough meatballs.
- Bake or sauté. Baking is hands-off and easy, but pan-searing gives extra browning if you don't mind the stove. Use the same pan you will use to make the sauce for added flavor and a one pot meatball stroganoff meal.
- Don't use cold sour cream. Cold sour cream can curdle when stirred into hot sauce. Let it sit out for about 30 minutes before adding it in.
- Make ahead. Meatballs can be baked and stored in the fridge up to 3 days ahead. Just reheat them in the sauce when ready to serve.
Nutrition
Laura Zimmerman says
The sauce was so flavorful!! My family loved these meatballs and I'm glad I made a double batch so we have leftovers.
Amy Casey says
I'm so glad you enjoyed my recipe Laura. I just made another batch of these meatballs for the freezer.