If you’re searching for the ultimate weeknight comfort food with big flavor and minimal fuss, you’ll fall in love with this Meatball Stroganoff Recipe. It combines juicy meatballs, tender mushrooms, and a creamy, savory sauce all nestled on a bed of egg noodles. Each bite is the perfect balance of rich, tangy, and hearty—exactly the kind of meal that brings everyone running to the table. Whether you’re using homemade or store-bought meatballs, this dish is a total crowd-pleaser that’s ready in just over half an hour!
Ingredients You’ll Need
The beauty of this Meatball Stroganoff Recipe lies in its straightforward ingredients—each one playing a key role in building deep, layered flavors. Every component, from the humble onion to the classic egg noodles, is chosen for taste, texture, and how beautifully they come together in the finished dish.
- Olive oil: Adds richness and helps brown the meatballs for that irresistible crust.
- Frozen or homemade meatballs (beef or turkey): The star of the show; use your favorite for a personal touch or a shortcut for busy nights.
- Yellow onion, diced: Brings sweet, mellow flavor as the savory foundation of the sauce.
- Garlic, minced: A punch of aromatic flavor that deepens the sauce.
- Mushrooms, sliced: Offer earthy undertones and a meaty texture that complements the meatballs beautifully.
- All-purpose flour: Thickens the sauce for that luscious, creamy finish.
- Beef broth: Adds depth and richness to the sauce, ensuring every bite is savory and satisfying.
- Worcestershire sauce: Lends a subtle tang and umami complexity you’ll crave.
- Dijon mustard: Brings a gentle heat and brightness to cut through the creaminess.
- Sour cream: The classic stroganoff ingredient for a silky, tangy sauce.
- Egg noodles: Wide noodles catch every bit of sauce—don’t substitute unless you have to!
- Salt and black pepper: Essential for seasoning and bringing all the flavors into harmony.
- Chopped parsley (optional): A fresh, colorful finish that makes the dish pop visually and flavor-wise.
How to Make Meatball Stroganoff Recipe
Step 1: Brown the Meatballs
Start by heating olive oil in a large skillet over medium heat. Once shimmering, add your meatballs in a single layer. Brown them on all sides, which should take about 5–7 minutes. This not only gives them gorgeous color, but also builds flavor for the sauce. If you’re using frozen meatballs, just follow the package instructions until they’re heated through. Once browned, remove the meatballs from the skillet and set them aside—you’ll add them back in later.
Step 2: Sauté the Aromatics
In the same pan (don’t wipe it out—you want all those flavorful bits!), toss in the diced onion and sliced mushrooms. Let them cook for about 5 minutes until they soften and start to turn golden. Stir in the minced garlic and cook for just one more minute. The kitchen will start smelling incredible at this point!
Step 3: Make the Sauce Base
Sprinkle the all-purpose flour over the sautéed vegetables and stir to coat everything evenly. This step thickens your sauce later. Slowly pour in the beef broth, stirring constantly and scraping up any flavorful browned bits from the pan. Add the Worcestershire sauce and Dijon mustard, then mix until well combined. Bring the mixture to a simmer and let it cook for 5 minutes, so the sauce thickens slightly and the flavors meld.
Step 4: Simmer the Meatballs
Return the browned meatballs to the skillet, nestling them into the sauce. Cover the pan and let everything simmer together for 10 minutes. This is when the meatballs soak up all that savory, creamy goodness, and the sauce gets even more flavorful.
Step 5: Cook the Egg Noodles
While the meatballs simmer, bring a pot of salted water to a boil and cook your egg noodles according to the package directions. Drain them well. These noodles are the perfect base for soaking up every drop of your luscious stroganoff sauce.
Step 6: Finish with Sour Cream
Take the skillet off the heat and gently stir in the sour cream. This is what gives your Meatball Stroganoff Recipe its signature creamy tang. Taste the sauce and season with salt and black pepper to bring everything together.
Step 7: Serve and Enjoy
Spoon the creamy meatballs and sauce over a generous helping of egg noodles. Sprinkle with chopped parsley, if desired, for a pop of color and freshness. Grab a fork and dig in while it’s hot!
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh chopped parsley is classic—it adds a burst of color and a light, herbal note that contrasts beautifully with the creamy sauce. For extra flair, try a twist of cracked black pepper or even a pinch of smoked paprika for a subtle kick. Don’t be afraid to make it your own!
Side Dishes
This Meatball Stroganoff Recipe pairs perfectly with simple sides like steamed green beans, roasted carrots, or a crisp green salad. These sides offer freshness and balance to the richness of the main dish, making your meal feel complete. If you’re feeling extra hungry, warm dinner rolls or crusty bread are perfect for mopping up any leftover sauce!
Creative Ways to Present
Try serving the stroganoff in individual bowls for a cozy, rustic feel, or plate it up family-style on a big platter for sharing. For a fun twist, serve it over mashed potatoes or even rice if you’re out of noodles. You can even tuck leftovers into a baked potato or spoon it over toasted bread for an open-faced sandwich with serious wow factor!
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff Recipe keeps beautifully in the fridge. Simply transfer any extra meatballs, sauce, and noodles to an airtight container and store for up to 3 days. The flavors actually deepen as it sits, so it’s just as delicious (maybe even more so!) the next day.
Freezing
If you want to freeze this dish, it’s best to freeze the meatballs and sauce separately from the noodles. Place the cooled meatballs and sauce in a freezer-safe container and freeze for up to 2 months. When ready to serve, just cook fresh noodles for the best texture.
Reheating
Reheat your Meatball Stroganoff Recipe gently on the stovetop over low heat, stirring often. If the sauce thickens too much, add a splash of beef broth or water to loosen it up. You can also microwave single servings in a microwave-safe dish, stirring halfway through to heat evenly.
FAQs
Can I make this Meatball Stroganoff Recipe with chicken or vegetarian meatballs?
Absolutely! Feel free to swap in chicken or plant-based meatballs for a different twist. Both options work well and soak up the creamy sauce just as nicely.
What can I use instead of sour cream?
Greek yogurt is a fantastic substitute for sour cream if you want a lighter version or don’t have any on hand. It still gives the sauce a lovely tang and creamy texture.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day ahead and refrigerated. Just reheat it gently and stir in the sour cream right before serving to keep it smooth and creamy.
How do I keep the sauce from curdling?
To prevent curdling, remove the pan from the heat before adding the sour cream. Stir it in gently, and don’t let the sauce boil after the sour cream is added.
Is this Meatball Stroganoff Recipe kid-friendly?
Absolutely! The creamy sauce and tender meatballs are a big hit with kids, and you can easily adjust the seasoning or use turkey meatballs for a lighter option.
Final Thoughts
If you’re craving a cozy, satisfying dinner that brings everyone together, this Meatball Stroganoff Recipe is pure comfort in a bowl. It’s easy enough for a weeknight but special enough for company—give it a try and watch it become a fast favorite in your own kitchen!
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
- Diet: Non-Vegetarian
Description
This hearty Meatball Stroganoff recipe combines tender meatballs with a creamy mushroom sauce served over egg noodles. It’s a comforting stovetop meal perfect for weeknights, featuring a rich blend of flavors from Worcestershire sauce, Dijon mustard, and sour cream. Easy to make with frozen or homemade meatballs, this dish brings classic American comfort food to your table in just 35 minutes.
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: In a large skillet or sauté pan, heat olive oil over medium heat. Add the meatballs and brown them on all sides for about 5–7 minutes. If using frozen meatballs, cook according to package directions until heated through. Remove the meatballs from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and sliced mushrooms. Cook for 5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce Base: Sprinkle the flour over the vegetables and stir well to coat evenly. Slowly pour in the beef broth while continuously stirring, scraping up any browned bits from the bottom of the pan to deepen the flavor.
- Add Seasonings: Stir in Worcestershire sauce and Dijon mustard until fully combined. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pan. Cover and let the meatballs simmer in the sauce for 10 minutes to heat through and absorb the flavors.
- Cook Noodles: While the meatballs simmer, prepare the egg noodles according to package instructions. Drain them thoroughly once cooked.
- Finish the Sauce: Just before serving, stir the sour cream into the sauce to create a rich, creamy texture. Season with salt and black pepper to taste.
- Serve: Spoon the stroganoff sauce and meatballs over the cooked egg noodles. Garnish with chopped parsley if desired, and serve warm.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version without sacrificing creaminess.
- Using homemade meatballs enhances the flavor and freshness of the dish.
- This recipe is adaptable and can be made using ground beef shaped into mini meatballs if preferred.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
