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Meatball Stroganoff

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Meatball Stroganoff is a creamy, comforting dish featuring tender meatballs simmered in a rich and savory mushroom sour cream sauce, served over egg noodles or mashed potatoes. This easy one-pan meal delivers all the classic flavors of beef stroganoff in a simpler, family-friendly version.

Why You’ll Love This Recipe

  • Easy & Comforting – A hearty, creamy dish perfect for weeknights.
  • One-Pan Meal – Less cleanup and more convenience.
  • Kid-Friendly – A fun twist on traditional stroganoff.
  • Customizable – Use homemade or store-bought meatballs.
  • Pairs Well with Many Sides – Serve over noodles, rice, or mashed potatoes.

Ingredients

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

For the Meatballs (or use store-bought)

  • Ground beef (or a mix of beef and pork)
  • Bread crumbs
  • Egg
  • Garlic powder
  • Onion powder
  • Salt and black pepper
  • Worcestershire sauce

For the Stroganoff Sauce

  • Butter
  • Onion, diced
  • Garlic cloves, minced
  • Mushrooms, sliced
  • Beef broth
  • Sour cream
  • Dijon mustard
  • Worcestershire sauce
  • Flour or cornstarch (for thickening)
  • Salt and black pepper
  • Egg noodles or mashed potatoes (for serving)
  • Fresh parsley (for garnish)

Directions

  1. Make the Meatballs – Mix ground beef, bread crumbs, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Form into small meatballs.
  2. Cook the Meatballs – Heat a large pan over medium heat with a little oil. Brown the meatballs on all sides until cooked through, then set aside.
  3. Sauté the Vegetables – In the same pan, melt butter and sauté the onions until soft. Add garlic and mushrooms, cooking until mushrooms are tender.
  4. Make the Sauce – Stir in flour (or cornstarch) and cook for 1 minute. Slowly add beef broth, Worcestershire sauce, and Dijon mustard. Stir and let simmer until thickened.
  5. Add the Sour Cream & Meatballs – Lower the heat, stir in sour cream, and return the meatballs to the pan. Simmer for a few minutes until everything is heated through.
  6. Serve & Garnish – Spoon over egg noodles or mashed potatoes and sprinkle with fresh parsley.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Lighter Version – Use ground turkey or chicken for the meatballs.
  • Dairy-Free – Swap sour cream for a dairy-free alternative like cashew cream.
  • Gluten-Free – Use gluten-free noodles and thickening agents.
  • Extra Veggies – Add spinach, bell peppers, or peas for more nutrients.
  • Spicy Kick – Add a pinch of cayenne or red pepper flakes.

Storage/Reheating

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Freeze meatballs and sauce separately for up to 3 months.
  • Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals, adding broth if needed.

FAQs

Can I use frozen meatballs?

Yes! Just thaw them first or adjust the cooking time if adding directly to the sauce.

What’s the best substitute for sour cream?

Greek yogurt or heavy cream works well for a similar texture.

Can I make this dish ahead of time?

Yes! Cook the meatballs and sauce, then store them separately until ready to serve.

What’s the best pasta for this dish?

Egg noodles are traditional, but fettuccine or even rice work well.

Can I make this in a slow cooker?

Yes! Brown the meatballs first, then cook everything on low for 4-5 hours.

How do I make the sauce thicker?

Add a little more flour or cornstarch mixed with water to thicken it.

Can I use a different protein?

Yes! Ground turkey, chicken, or even plant-based meatballs work well.

What sides pair well with stroganoff?

A side salad, roasted vegetables, or garlic bread complements this dish.

Can I skip the mushrooms?

Yes! If you’re not a fan, try substituting with zucchini or bell peppers.

Is this dish kid-friendly?

Yes! The creamy sauce and tender meatballs make it a hit with kids.

Conclusion

Meatball Stroganoff is a creamy, comforting dish that’s easy to make and full of flavor. Whether served over noodles, rice, or mashed potatoes, it’s a hearty meal the whole family will love. Try this simple, one-pan dinner for a satisfying homemade comfort food classic!

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Meatball Stroganoff

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A creamy and comforting dish featuring tender meatballs in a rich mushroom stroganoff sauce, served over egg noodles or mashed potatoes. Perfect for a cozy dinner!

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Russian-American

Ingredients

Scale
For the Meatballs:
  • 1 lb ground beef (or half beef, half pork)
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tbsp milk
  • 2 cloves garlic, minced
  • ½ small onion, finely diced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 2 tbsp olive oil (for frying)
For the Stroganoff Sauce:
  • 2 tbsp butter
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup sour cream
  • 1 tbsp cornstarch (optional, for thickening)
  • 2 tbsp fresh parsley, chopped (for garnish)
For Serving:

  • 12 oz egg noodles, mashed potatoes, or rice

Instructions

1. Make the Meatballs:
  1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic, onion, Worcestershire sauce, salt, pepper, and paprika. Mix until just combined.
  2. Roll into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown on all sides (about 5-6 minutes). Remove from skillet and set aside.
2. Make the Stroganoff Sauce:
  1. In the same skillet, melt butter over medium heat. Add onions and mushrooms, cooking for 5-6 minutes until soft.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Pour in beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Stir to combine.
  4. Return the meatballs to the pan and simmer for 10 minutes, allowing flavors to blend.
  5. Stir in sour cream. If a thicker sauce is desired, mix cornstarch with 2 tbsp of water and add to the sauce. Cook for another 2-3 minutes.
3. Serve & Enjoy:
  • Serve hot over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley.

Notes

  • Use Greek yogurt instead of sour cream for a lighter version.
  • Make it gluten-free by using GF breadcrumbs and serving over rice or GF pasta.
  • Store leftovers in the fridge for 3-4 days or freeze for 3 months.

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