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meatball stroganoff served over egg noodles

Meatball Stroganoff ~ Made from Scratch

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  • Author: Amy Casey
  • Total Time: 40 minutes
  • Yield: 5 servings 1x


This easy, made from scratch Meatball Stroganoff recipe is delicious comfort food. No frozen meatballs or canned soup in this dish. It's a combination of flavorful homemade beef and pork meatballs smothered in a creamy and tangy onion mushroom gravy. Serve over noodles, rice or mashed potatoes for a tasty meal.


Units Scale

for the meatballs ~

  • 3/4 pound ground beef
  • 1/2 pound ground pork
  • 1/3 cup finely chopped onion
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons finely chopped fresh parsley
  • 1 large egg, beaten
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh parsley

cooked egg noodles, rice or mashed potatoes for serving


  1. Preheat oven to 400 degrees F. Line a 1/4 size baking sheet pan or other small sheet pan with parchment paper. Set aside.
  2. 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.
  3. Using about a tablespoon of the meatball mixture, form into balls. Place on the prepared sheet pan. The mixture should make about 30 meatballs.
  4. 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.
  5. 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.
  6. Add the tomato paste and Dijon mustard. Stir and cook for about 1 minute.
  7. Sprinkle the onion mushroom mixture with the all purpose flour. Stir to combine and cook for 1 minute.
  8. 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.
  9. Remove the pan from the heat and stir in the sour cream and parsley. Season to taste with kosher salt and pepper.
  10. Serve over egg noodles, rice, or mashed potatoes.


  • Use a combination of ground meats ~ Ground beef and pork make for deliciously rich and full flavored meatballs. You could substitute ground turkey, ground chicken, all beef or even a meatloaf mix (combination of beef, pork and veal).
  • Bake or sauté the meatballs ~ I like the easy hands off method of baking meatballs, but if you prefer you can sauté them in a pan.
  • Take the chill off ~ Cold sour cream can curdle if stirred into hot liquids. Take it out of the refrigerator as soon as you start to make the recipe to let it come to room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: entrée
  • Method: cook on stove top and bake in oven
  • Cuisine: American


  • Serving Size: 6 meatballs
  • Calories: 539
  • Sugar: 3.7 g
  • Sodium: 860 mg
  • Fat: 34.6 g
  • Saturated Fat: 15.7 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.8 g
  • Fiber: 2.1 g
  • Protein: 39.3 g
  • Cholesterol: 176 mg