This creamy meatball stroganoff is such a fun twist on the classic family comfort food dish! The flavorful meatballs are smothered in a rich stroganoff sauce with cremini mushrooms and onions.
Of course, we serve these over tender egg noodles for that cozy dinner feel! This weeknight dinner is easy to make and comes together in 30 minutes.
Beef stroganoff is a classic beloved dish, and today we are making it with meatballs instead of beef! I think you’re going to love these creamy and delicious meatball stroganoff, which I serve over egg noodles. I also love it over garlic mashed potatoes or garlic butter rice.
For this recipe, the juicy meatballs are made with both ground beef and pork, but you feel free to make them with your favorite protein.
The stroganoff sauce is made with beef broth, sour cream, Dijon mustard, onion and hearty cremini mushrooms. It is so creamy and comforting.
It doesn’t take long to make this one pan meatball stroganoff over the stovetop, ready in just 30 minutes or less. You can also prep everything ahead, and they reheat very well too, which makes it perfect for meal prep!
Need more delicious meatball recipes ideas? Try my ultra flavorful Greek Meatballs, or go the classic route with these cozy Italian Meatballs.
Why I love making meatball stroganoff:
- Pure comfort food. The sauce is rich and creamy, packed with juicy meatballs, mushrooms, and onions.
- Packed with flavor! Aromatics and fresh herbs give this dish amazing flavor.
- 30-minute dinner. Perfect for weeknights!
- Prep ahead friendly. Make or freeze the meatballs ahead of time.
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Ingredient Notes
The ingredients for this meatball stroganoff are pretty straightforward. Here are a few ingredient notes from recipe testing. Quantities are listed in the recipe card down below.
- Ground beef and pork: I used a blend of both to keep them extra moist and juicy. Feel free to use ground turkey or chicken too.
- Minced garlic and grated onion: Adds great flavor to the meatballs and the sauce.
- Whole milk: Gives moisture and richness to the meatballs.
- Panko breadcrumbs: Adds a fluffy, moist texture to the meatballs.
- Egg: The binder that will hold everything together! Don’t skip this ingredient.
- Worcestershire sauce: For depth and wonderful umami flavor!
- Mushrooms: I use cremini mushrooms but any kind of mushrooms work.
- Beef broth: A flavorful liquid base for sauce.
- White wine: Optional, for deglazing the pan and adding flavor.
- All purpose flour: Helps to thicken the sauce.
- Sour cream and dijon mustard: Sour cream makes it creamy, while adding a tang. The mustard gives it that extra signature tang.
- Fresh thyme and Italian parsley, unsalted butter
Step-by-Step Tutorial
You will just love how simple it is to make this cozy meatball stroganoff. Let me show you how, along with helpful tips!
Step 1 | Make and cook meatballs
Combine all the meatball ingredients, listed in the recipe card down below (except the oil for searing). Do not overmix. Then, form the meatballs, about 1.5 inches round. This should make 20 meatballs.
In a large skillet, heat olive oil over medium heat. Sear on all sides until golden brown, then cover with a lid and cook for 6 to 8 minutes or until the center is 160 F. Transfer to a plate and set aside.
Step 2 | Make the stroganoff sauce
In the same skillet (do not wipe clean), melt butter and cook the onions until soft. Push them to the side, melt more butter, and cook the sliced mushrooms until softened. Bring everything back together, and then deglaze with the wine (or beef broth).
Coat with flour and add the beef broth, stirring until thickened. Add in the fresh thyme and Worcestershire sauce and let simmer for a few minutes. Stir in sour cream and dijon mustard until creamy. Season with salt and pepper. It will thicken as it simmers.
Step 3 | Add meatballs and serve with noodles
Return the meatballs into the creamy sauce, tossing to coat for another minute or so.
Garnish with parsley and serve over egg noodles or your favorite sides! This makes about 20 meatballs, I like to load each egg noodle with with 5 meatballs per serving.
Tips for Success
- Don’t overmix the meat mixture, otherwise they can turn out tough and dry
- Fully cook the meatballs before returning to the sauce. The center should read 160 degrees F. You can also finish cooking them in the oven at 400 degrees F for 6-8 minutes.
- I use a blend of ground beef and pork, which adds more fat, meaning more flavor and moisture.
- Adjust the sour cream and Dijon mustard to taste. It’s a matter of preference, but keep in mind that it will continue to thicken as it simmers, so adjust at the very end.
More Ways to Cook Meatballs
Bake: Bake at 350 F for 20-25 minutes, turning halfway through. Broil for 2 minutes at the end.
Air fryer: Air fry at 400 F for 12 to 15 minutes, turning halfway through, until fully cooked through. Cook in batches as needed.
Once ready, simply toss them with the stroganoff pan sauce, mushrooms, and onions.
Prep Ahead and Freezing
Prep ahead: You can prepare the meatball mixture and even roll into balls ahead of time. Refrigerate for up to 2 days. Cook as directed in the recipe card below.
Freezing: Form the meatballs, arrange on a sheet pan, and place it in the freezer for 30 minutes until solid. Then transfer to a large resealable freezer-friendly bag and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Pairing and Serving Ideas
This meatball stroganoff pairs well with many different sides. My favorite is the classic way, with Buttered Egg Noodles!
It also goes well with potatoes, pasta or rice. Try these:
- Creamy Mashed Potatoes
- Spinach Mashed Potatoes (a family favorite!)
- Fluffy Mashed Potatoes
- Garlic Butter Rice
- Lemon Garlic Pasta
Recipe FAQs
They should be 1.5 inches round. If they are too big, they may not cook thoroughly in the center.
They are finished when the center is no longer pink. The center should be 160 degrees F and can be measured with an instant read thermometer.
Yes, you can use more broth instead.
Greek yogurt and crème fraiche work great too.
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Meatball Stroganoff
Equipment
Ingredients
For the meatballs:
- ¾ pound ground beef - 20 percent fat
- ¾ pound ground pork
- ¼ cup grated yellow onion - or finely minced
- 4 cloves garlic, finely minced
- ¼ cup whole milk - or 2 percent milk
- ⅓ cup panko breadcrumbs
- 1 large egg
- 3 teaspoons Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Olive oil - for searing only, don’t add to the meatball mixture
For the stroganoff sauce:
- 4 tablespoons unsalted butter - divided
- 1 large yellow onion - sliced
- 10 ounces cremini mushrooms - sliced
- 3 cloves minced garlic
- ¼ cup white wine - or beef broth
- 3 tablespoons all-purpose flour
- 2 ½ cups beef broth
- 1 teaspoon fresh thyme leaves
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream - plus more to taste
- 2 teaspoons dijon mustard - plus more to taste
- Salt and pepper - to taste
For serving:
- Wide egg noodles - cooked until al dente
- Chopped Italian parsley for garnish
Instructions
- Form the meatballs: In a large bowl, combine all the meatball ingredients (except for the olive oil, which is for searing). Mix until evenly combined, but don’t overmix. Form the meatballs, about 1.5 inches round. This makes about 20 meatballs.
- Heat a large skillet over medium heat, and add a few drizzles of olive oil. Sear meatballs on all sides until golden brown. Then, cover with a lid and cook for another 6 to 8 minutes until fully cooked through (160 F in the center). Transfer to a plate and set aside.
- In the same skillet (do not wipe clean), melt 2 tablespoons of butter. Cook the onions until softened, about 5 to 6 minutes. Push to the side of the skillet.
- Then, melt the remaining 2 tablespoons of butter, and cook the mushrooms and garlic until softened. Bring everything back together, then deglaze with wine (or a splash of broth).
- Sprinkle all-purpose flour, stirring to coat. Then add beef broth, stirring to dissolve the flour and until thickened. Next, add thyme and Worcestershire sauce, and simmer for 2 minutes until the flavors come together. Season with salt and pepper to taste.
- Finish with sour cream and dijon mustard to taste, and let it simmer for 2-3 more minutes over low heat. Return the meatballs and toss to coat until warmed.
- Serve over cooked egg noodles and garnish with parsley. Enjoy!
Notes
- Don’t overmix the meatball mixture so they stay moist and tender.
- Make sure the meatballs are fully cooked through in the center before adding to the sauce. Covering with the lid helps them cook faster.
- The meatballs should be about 1.5 inch round. If they are too large, they won’t fully cook through before the exterior gets too browned.
- Adjust sour cream and mustard to taste. I add extra dijon mustard for additional tang.
- Make ahead: Form the meatballs up to 2 days ahead and keep refrigerated until ready to cook.
- Freezing: Form the meatballs and flash freeze for 20-30 minutes before transferring to a freezer-friendly bag. Freeze for up to 3 months. Thaw in the fridge before cooking.
- Sour cream: Greek yogurt or crème fraiche
- Meat: Ground turkey or chicken.
- Mushrooms: Cremini work best, but button mushrooms work too.
- If using dried herbs, use about 1/3 of the amount.
Deb says
My family loves this recipe. It’s on our rotation.
Tania says
Thank you so much! It’s one of our favorites too!
Tania says
These meatballs are so tender, and the stroganoff sauce is creamy and perfectly tangy. I love making these for my family. So good!!