Meatball Stroganoff Recipe

Rich, indulgent, and downright comforting—Meatball Stroganoff is what weeknight dinner dreams are made of. This recipe manages to be hearty and deeply flavorful, yet it all comes together in about 45 minutes, making it a reliable hero for busy evenings. We’re talking tender homemade meatballs nestled in a creamy mushroom-onion sauce, all spooned over silky buttered egg noodles. The flavors are warm, savory, and just a little bit tangy—an unbeatable combination when you’re craving something cozy but need dinner on the table fast.

Ingredients You’ll Need

• Ground Beef: The foundation of deeply savory, tender meatballs. You can substitute with ground turkey or chicken as needed.
• Egg: Binds the meatballs, making them moist and cohesive.
• Onion: Use both minced (in the meatballs) and chopped (in the sauce). Adds sweetness and aromatic depth.
• Garlic Powder: Essential for boosting that savory, classic meatball flavor.
• Panko Breadcrumbs: Keeps the meatballs light and tender; use regular or gluten-free if preferred.
• Worcestershire Sauce: Don’t skip this! It brings a deep, umami punch that makes everything taste more “meaty.”
• Kosher Salt and Black Pepper: For seasoning the meatballs and sauce; adjust to taste.
• Olive Oil: For browning the meatballs—use a good quality one to add a lovely richness.
• Wide Egg Noodles: Stroganoff’s best partner—these wide ribbons soak up all the sauce beautifully.
• Unsalted Butter: Tossed with the hot noodles for extra silkiness; salted can also work, but taste before adding extra salt.
• White Button Mushrooms: They add an earthy, savory dimension; cremini work too.
• All-Purpose Flour: Thickens the sauce, giving it that signature velvety texture.
• Beef Stock: The backbone of the sauce. Use low sodium if you want more control over the saltiness.
• Wholegrain Mustard: Adds a gentle kick and depth—dijon can work in its place.
• Sour Cream: The crowning glory of stroganoff—don’t substitute with yogurt, as the tang and richness are unique.
• Fresh Parsley: Brings a burst of fresh, herby flavor and a pop of color at the end.

Tip: Let the meat rest at room temperature briefly before cooking for the juiciest meatballs!

Variations

• Swap the Protein: Ground chicken, turkey, or even pork work beautifully here. For a lighter option, try a 50/50 mix of beef and turkey.
• Make It Vegetarian: Use plant-based ground or swap meatballs for hearty mushroom “meatballs” or roasted cauliflower chunks.
• Gluten-Free: Choose gluten-free breadcrumbs and flour, and pair with gluten-free pasta.
• Add Veggies: Stir in wilted spinach, peas, or even roasted carrots for an extra nutritional boost.
• Change Up the Herbs: Try dill or chives instead of parsley for a different fresh note.

How to Make Meatball Stroganoff

Step 1: Prep and Form the Meatballs

Mix ground beef, beaten egg, minced onion, garlic powder, panko breadcrumbs, Worcestershire sauce, kosher salt, and black pepper in a bowl. Form into 1 to 1½-inch meatballs. Tip: Use damp hands for easier shaping and less sticking.

Step 2: Brown the Meatballs

In a large skillet, heat olive oil over medium-high until shimmery. Add meatballs, and sauté, turning often, until golden brown on all sides. Remove them onto a plate lined with paper towels.

Step 3: Cook the Noodles

While working on the sauce, cook the egg noodles in well-salted boiling water until just tender. Drain and toss with butter to prevent sticking. Set aside—no need to rinse.

Step 4: Build the Sauce

In the same skillet you used for the meatballs, sauté chopped onion until translucent (7–8 minutes). Toss in sliced mushrooms and cook until tender (about 5–6 minutes more).

Step 5: Thicken the Sauce

Sprinkle flour over the onions and mushrooms, stirring to coat everything well. Let it cook for a minute—this cooks out the raw flour taste.

Step 6: Finish and Simmer

Pour in beef stock, add wholegrain mustard, salt, and black pepper. Stir thoroughly, then add the browned meatballs back to the pan. Simmer for 8–10 minutes until the meatballs are fully cooked and the sauce thickens.

Step 7: Add the Creamy Finish

Take the pan off the heat. Stir in sour cream and plenty of fresh parsley for a silky, rich sauce with a little brightness.

Step 8: Serve and Enjoy

Pile those silky, buttered noodles onto plates, ladle the meatballs and sauce over top, and finish with extra parsley if you’re feeling fancy.

How to Serve

• Classic Pairing: Serve hot over buttery wide egg noodles—they catch every drop of sauce.
• With a Crunch: Pair with a crisp green salad or lightly steamed green beans for contrast.
• Bread on the Side: A slice of rustic bread is perfect for soaking up leftover sauce.
• For the Table: Scatter extra parsley, and maybe offer fresh cracked pepper or a squeeze of lemon at the table for added brightness.

Make Ahead and Storage

Storing Leftovers

Let cool, then store the meatballs and sauce separately from the noodles in airtight containers in the fridge for up to 3 days.

Freezing

Meatballs and sauce freeze beautifully—place in freezer-safe containers for up to 2 months. Thaw overnight in the fridge. Noodles are best cooked fresh, but you can freeze them if needed.

Reheating

Gently reheat the sauce and meatballs on the stovetop over low heat, stirring in a splash of stock or water to loosen if needed. Noodles can be microwaved or quickly warmed in boiling water.

FAQs

Final Thoughts

If you’re looking for a weeknight meal that feels special but is a breeze to pull together, this Meatball Stroganoff delivers every time. It’s packed with comforting flavors, incredibly flexible, and sure to be a regular in your recipe repertoire. Give it a try—you’ll wonder how such a feast could be so easy!

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