If you’re craving a comforting dinner that brings together hearty flavors with a creamy, luscious sauce, you’ve got to try this Meatball Stroganoff Recipe. It’s everything you love about classic stroganoff but with tender, homemade meatballs that soak up the rich mushroom and sour cream sauce perfectly. This dish feels like an all-in-one hug in a bowl, combining the savory goodness of beef and pork meatballs, earthy mushrooms, and a velvety sauce served over egg noodles. Once you make this Meatball Stroganoff Recipe, it’s bound to become a family favorite that everyone asks for again and again.
Ingredients You’ll Need
This recipe keeps things simple with ingredients that bring out deep, satisfying flavors and a wonderful texture that makes every bite memorable. Each component plays a key role: from the breadcrumb and parmesan binding the meatballs to the creamy sour cream sauce enriched with mushrooms and herbs.
- ½ cup Italian breadcrumbs: Adds moisture and structure to your meatballs, keeping them perfectly tender.
- ¼ cup half-and-half (or milk): Keeps the meatballs juicy without overpowering the flavor.
- ½ lb. ground beef: Brings rich and hearty flavor to the meatball base.
- ½ lb. ground pork: Adds sweetness and fat for extra juiciness in the meatballs.
- Salt and pepper: Essential seasonings that bring out all the natural flavors.
- ½ teaspoon dried oregano and parsley each: Herbaceous notes that complement the meat beautifully.
- ¼ cup parmesan cheese: Adds a savory, nutty depth to the meatballs.
- 1 egg (whisked): Binds all ingredients together for a perfect meatball consistency.
- 3 cloves garlic (minced): Brings pungency and aromatic warmth to both meatballs and sauce.
- 1½ cups beef broth: Provides a rich base for the stroganoff sauce.
- ½ cup chicken broth: Lightens the sauce slightly, balancing the flavors.
- ½ beef bouillon cube: Boosts umami without overpowering.
- 2 teaspoons Worcestershire sauce: Adds complex tang and savory depth.
- 2 teaspoons Dijon mustard: Lends a subtle sharpness to brighten the sauce.
- ½ teaspoon dried parsley: Freshens the overall flavor profile.
- ¼ teaspoon dried thyme and paprika: Infuses warmth and a gentle smoky note.
- 1 tablespoon olive oil: For searing the meatballs and sautéing mushrooms.
- 12 oz. baby bella or white button mushrooms (cleaned and patted dry): Earthy and tender, essential for that classic stroganoff feel.
- ½ cup dry white wine: Adds acidity and complexity to the sauce (see notes if you prefer to skip).
- 3 tablespoons butter: Enriches the sauce, creating silky smoothness.
- 3 cloves garlic (minced): Another hit of garlic for the sauce—aromatic and delicious.
- 3 tablespoons flour: The secret to thickening your sauce just right.
- ½ cup sour cream: Brings creaminess and tang that defines a traditional stroganoff.
- ½ lb. egg noodles: The perfect cozy base to serve all those saucy meatballs over.
How to Make Meatball Stroganoff Recipe
Step 1: Prepare and Cook the Meatballs
Start by mixing the ground beef and pork with the Italian breadcrumbs, half-and-half, parmesan, egg, garlic, and seasonings. This mixture forms the heart of your meatballs, so make sure everything is combined evenly but don’t overmix—keeping them tender is key. Shape into small to medium-sized meatballs for perfect cooking. Heat olive oil in a skillet, then brown the meatballs in batches until they get a gorgeous crust on the outside while remaining juicy inside. Set aside once browned; they’ll finish cooking in the sauce later.
Step 2: Sauté Mushrooms and Build the Sauce Base
Using the same pan (because all those browned bits are flavor gold), add butter and sauté the mushrooms and garlic until they’re soft and caramelized. This step fills your kitchen with an irresistible aroma and forms the base of the sauce. Sprinkle the flour over the mushrooms and stir well to cook off the raw flour taste—this helps thicken your sauce and gives it that silky texture you crave.
Step 3: Deglaze and Simmer
Pour in the dry white wine to deglaze the pan, allowing it to reduce slightly and concentrate those rich flavors. Then add the beef and chicken broth along with the beef bouillon cube, Worcestershire sauce, Dijon mustard, and dried herbs. Give everything a good stir and bring it to a simmer. The sauce will start coming together with wonderful layers of flavor, the heartiness of the meatballs blending beautifully into this luscious environment.
Step 4: Finish the Meatballs and Sauce
Return the browned meatballs to the pan, nestling them into the sauce. Let everything simmer gently for about 15-20 minutes until the meatballs cook through and soak up that delicious sauce. Just before serving, stir in the sour cream to add creaminess and slight tanginess which perfectly balances the rich flavors. Be sure to heat through but avoid boiling once sour cream is added to keep it silky and smooth.
How to Serve Meatball Stroganoff Recipe
Garnishes
Finishing your Meatball Stroganoff Recipe with fresh parsley or a sprinkle of extra parmesan cheese gives it a pop of color and brightness that elevates the dish visually and in flavor. A little cracked black pepper on top can also add subtle depth and a touch of spice.
Side Dishes
This stroganoff shines alongside classic buttered egg noodles, but if you want to mix it up, creamy mashed potatoes or a bed of fluffy rice work just as perfectly, absorbing that dreamy sauce beautifully. Don’t forget a crisp side salad or steamed green beans to add some freshness and crunch to your meal.
Creative Ways to Present
For a dinner party or a cozy night in, serve your Meatball Stroganoff Recipe in individual shallow bowls with an extra dollop of sour cream and a lemon wedge to brighten the flavors. You can also try swapping in polenta or roasted root vegetables under the meatballs for a rustic twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover stroganoff to an airtight container and store it in the refrigerator. It keeps well for up to 3 days, making it a great option for quick lunches or easy dinners.
Freezing
You can freeze the Meatball Stroganoff Recipe when fully cooked—just portion it into freezer-safe containers or bags. It will keep for up to 3 months. Defrost overnight in the fridge before reheating to keep the texture and flavors intact.
Reheating
Reheat gently over stovetop or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of broth or water to loosen it. Avoid overheating once sour cream is included to prevent curdling; warm it slowly and with care.
FAQs
Can I make meatballs ahead of time for the Meatball Stroganoff Recipe?
Absolutely! You can prepare and brown the meatballs a day in advance, then store them in the fridge until you’re ready to simmer them in the sauce. This can help save time on busy days.
What can I substitute for white wine in the recipe?
If you prefer to skip alcohol, a splash of extra chicken broth mixed with a teaspoon of lemon juice or white wine vinegar works well to provide acidity and depth without the wine.
Is it possible to use ground turkey or chicken instead of beef and pork?
You can, though ground turkey or chicken tends to be leaner, so consider adding a bit more fat or moisture, like olive oil or a splash of broth, to keep the meatballs tender and flavorful.
Can this recipe be made gluten-free?
Yes! Use gluten-free breadcrumbs and substitute the flour with a gluten-free all-purpose blend or cornstarch for thickening the sauce. Just be sure to check the labels on broths and bouillon cubes as well.
What noodles work best with Meatball Stroganoff Recipe?
Traditional egg noodles are a classic choice because they hold up well to the creamy sauce and have the perfect texture. However, wide pappardelle or even buttered spaghetti can also be delicious alternatives.
Final Thoughts
This Meatball Stroganoff Recipe is truly a treasure for anyone who loves comforting, flavorful meals that feel special yet are simple enough to make any night of the week. There’s something incredibly satisfying about tender meatballs blanketed in that creamy mushroom sauce, all piled high on warm noodles. Give this recipe a go—you’ll soon see why it’s one of my all-time favorites to have on repeat in the kitchen.
Print
Meatball Stroganoff Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Meatball Stroganoff recipe combines tender Italian-seasoned meatballs with a rich, creamy mushroom sauce served over egg noodles. A comforting twist on the classic beef stroganoff, this dish offers layers of flavor from garlic, Worcestershire sauce, Dijon mustard, and a touch of white wine, perfect for a satisfying family dinner.
Ingredients
Meatballs
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half (can substitute milk)
- ½ lb. ground beef
- ½ lb. ground pork
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup parmesan cheese
- 1 egg, whisked
- 3 cloves garlic, minced
Sauce
- 1 ½ cups beef broth
- ½ cup chicken broth
- ½ beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 12 oz. baby bella or white button mushrooms, cleaned and patted dry
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ½ cup sour cream
Pasta
- ½ lb. egg noodles
Instructions
- Prepare the Meatballs: In a large bowl, combine Italian breadcrumbs, half-and-half, ground beef, ground pork, salt, pepper, dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic. Mix until just combined to maintain tender meatballs. Form the mixture into evenly sized meatballs and set aside.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside, leaving the fat in the pan for the sauce.
- Make the Mushroom Sauce: In the same skillet, add butter and garlic. Sauté the mushrooms until they release their moisture and begin to brown, about 5-7 minutes. Sprinkle flour over the mushrooms and stir to coat evenly. Gradually whisk in beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Stir in the white wine and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Lower the heat and stir in sour cream.
- Combine and Serve: Return the cooked meatballs to the sauce and warm through for a few minutes. Meanwhile, cook egg noodles according to package instructions until al dente, drain well. Serve the meatballs and mushroom stroganoff sauce over the egg noodles while hot for a comforting meal.
Notes
- You can substitute half-and-half with milk for a lighter option in the meatballs.
- Dry white wine adds depth to the sauce, but you can omit it or replace it with additional broth if preferred.
- For a richer flavor, use beef broth instead of chicken broth exclusively.
- Ensure mushrooms are patted dry before cooking to avoid excess water diluting the sauce.
