If you are craving something hearty, comforting, and downright delicious, this Meatball Stroganoff Recipe has got you covered. Imagine tender, juicy meatballs bathed in a rich, creamy mushroom sauce, all served over perfectly tender egg noodles. It’s a cozy dish that brings together the best of classic stroganoff flavors with the fun twist of meatballs, making it a family favorite that everyone will ask for again and again.
Ingredients You’ll Need
These ingredients might look simple, but each plays an essential role in delivering the perfect balance of flavor, texture, and color for your Meatball Stroganoff Recipe. From the earthiness of mushrooms to the tang of sour cream, these staples come together beautifully to create a dish you’ll want to make on repeat.
- Olive oil: Provides a flavorful base for browning the meatballs and sautéing the veggies.
- Frozen or homemade meatballs (beef or turkey): The star protein that makes this stroganoff uniquely satisfying.
- Yellow onion, diced: Adds sweetness and depth when sautéed.
- Garlic, minced: Brings an irresistible aroma and a hint of pungency.
- Mushrooms, sliced: Offer earthy umami that’s the hallmark of any great stroganoff.
- All-purpose flour: Helps thicken the sauce for that perfect creamy texture.
- Beef broth: Acts as the flavorful liquid base for the sauce.
- Worcestershire sauce: Adds a subtle tang and complexity to the flavor profile.
- Dijon mustard: Gives a gentle kick and brightness to the sauce.
- Sour cream: Creates the luscious creaminess that defines stroganoff.
- Egg noodles: The perfect tender bed for soaking up all that delicious sauce.
- Salt and black pepper: Simple seasonings to enhance and balance all the flavors.
- Chopped parsley (optional): Adds a fresh pop of green and a mild herbal note.
How to Make Meatball Stroganoff Recipe
Step 1: Brown the Meatballs
Start by heating olive oil in a large skillet over medium heat. Add the meatballs and cook until they’re nicely browned on all sides, about 5 to 7 minutes. If you’re using frozen meatballs, be sure to follow package instructions to cook them through. Browning creates that irresistible crust and builds deep flavor for your stroganoff. Once done, transfer the meatballs to a plate and set aside.
Step 2: Sauté the Veggies
In the same skillet, toss in the diced onions and sliced mushrooms. Sauté for about 5 minutes until the onions soften and the mushrooms release their liquid. Stir in minced garlic and cook for another minute. This step fills your kitchen with heavenly aromas and builds the base layer of flavor in the sauce.
Step 3: Make the Sauce Base
Sprinkle the flour over the sautéed veggies and stir well to coat everything evenly; this will help thicken the sauce later. Slowly pour in the beef broth while stirring constantly, making sure to scrape up any delicious browned bits stuck to the pan. Then, add Worcestershire sauce and Dijon mustard—these ingredients add savory notes that elevate the dish to the next level.
Step 4: Simmer and Thicken
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, until the sauce thickens just slightly. This is where the magic happens—the sauce develops that rich, silky consistency perfect for coating your meatballs and noodles perfectly.
Step 5: Return Meatballs to the Pan
Place the browned meatballs back into the skillet with the sauce. Cover the pan and let everything simmer for 10 minutes. This allows the flavors to meld together beautifully while ensuring the meatballs become tender and infused with the creamy, mushroom goodness.
Step 6: Cook the Noodles and Finish the Sauce
While the meatballs are simmering, boil your egg noodles according to the package directions until tender and drain. Just before serving, stir the sour cream into the stroganoff sauce, then season with salt and pepper to taste. The sour cream adds that characteristic creamy tang which makes this dish shine.
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped parsley not only brightens the plate with a pop of green but also adds a pleasant mild herbaceous note that cuts through the creaminess. Feel free to add extra cracked black pepper for a little kick.
Side Dishes
This Meatball Stroganoff Recipe is satisfying on its own, but pairing it with a simple green salad or steamed vegetables like broccoli or green beans can add freshness and balance to the meal. Crusty bread also works beautifully to mop up any leftover sauce.
Creative Ways to Present
For a fun twist, serve these meatballs and stroganoff sauce in small, shallow bowls over nests of egg noodles with a sprinkle of sharp Parmesan cheese. Or, turn it into a cozy casserole by layering cooked noodles, meatballs, and stroganoff sauce in a baking dish and topping with breadcrumbs before broiling for a crunchy finish.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Meatball Stroganoff Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as tasty the next day.
Freezing
If you want to make this ahead for busy days, this stroganoff freezes wonderfully. Cool it completely, then transfer to a freezer-safe container. It will keep for up to 3 months. For best texture, store the noodles separately when possible.
Reheating
To reheat, gently warm in a skillet over medium-low heat, stirring occasionally and adding a splash of beef broth or water if the sauce has thickened too much. You can also microwave leftovers covered, stirring halfway through to ensure even heating.
FAQs
Can I use homemade meatballs for this Meatball Stroganoff Recipe?
Absolutely! Homemade meatballs add a wonderful homemade touch and allow you to customize seasonings. Just cook them fully before adding to the sauce.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free all-purpose flour or cornstarch as a thickener and make sure your broth and Worcestershire sauce are gluten-free varieties. Also, choose gluten-free noodles.
Can I substitute sour cream with something else?
Greek yogurt is a great lighter alternative to sour cream and provides a similar tang and creaminess with fewer calories.
What type of meatballs works best here: beef or turkey?
Both work well. Beef meatballs offer a richer flavor, while turkey meatballs provide a lighter option. Choose based on your preference!
Can I prepare this dish in advance for a dinner party?
Definitely! The sauce and meatballs can be made ahead and reheated just before serving, making your dinner party prep much easier.
Final Thoughts
This Meatball Stroganoff Recipe is one of those gems that feels like a warm hug on a plate. It’s easy enough for weeknights but special enough to impress family and friends. Once you try it, you’ll want to keep this creamy, flavorful dish in your regular rotation. So grab those meatballs, mushrooms, and sour cream, and get ready to savor something truly comforting!
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Meatball Stroganoff recipe is a creamy, comforting dish that combines savory meatballs with a rich mushroom sauce served over tender egg noodles. Perfect for a quick weeknight dinner, it features browned meatballs simmered in a flavorful sauce made with beef broth, Worcestershire sauce, and sour cream, creating a hearty American classic with a delicious twist.
Ingredients
Meatballs and Sauce
- 1 tablespoon olive oil
- 1 pound frozen or homemade meatballs (beef or turkey)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper to taste
Pasta
- 8 ounces egg noodles
Garnish
- Chopped parsley (optional)
Instructions
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5–7 minutes. If using frozen, cook according to package directions until heated through. Remove meatballs and set aside.
- Sauté vegetables: In the same pan, add diced onion and sliced mushrooms. Cook for 5 minutes until softened, then add minced garlic and sauté for 1 more minute to release its aroma.
- Create the roux and sauce: Sprinkle flour over the vegetables and stir well to coat. Gradually pour in beef broth while stirring constantly, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce and Dijon mustard, then bring to a simmer. Cook for 5 minutes to thicken the sauce slightly.
- Simmer meatballs in sauce: Return the browned meatballs to the pan with the sauce. Cover and simmer for 10 minutes to heat through and let flavors meld.
- Cook noodles: Meanwhile, prepare egg noodles according to package instructions. Drain well once cooked.
- Finish sauce: Remove the pan from heat and stir sour cream into the sauce for creaminess. Season with salt and black pepper to taste.
- Serve: Plate the egg noodles and spoon the meatballs and sauce over them. Garnish with chopped parsley if desired and serve immediately for a warming meal.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Use homemade meatballs for extra flavor and control over ingredients.
- This dish can be made from scratch using ground beef shaped into mini meatballs.
