Can I use store-bought meatballs instead?

Absolutely! If you’re truly pressed for time, quality frozen or fresh meatballs work in a pinch. Brown them if they’re raw, or add straight to the sauce if precooked.

What if I don’t have sour cream?

Full-fat Greek yogurt can work, but sour cream really delivers the signature tangy richness. Avoid low-fat or fat-free versions as they may split in the sauce.

Can I make this dish ahead?

Yes! You can prep the meatballs, sauce, and noodles ahead of time. Store separately, then reheat and combine just before serving for the best texture.

How do I prevent the sauce from curdling?

Remove the pan from heat before adding the sour cream and stir constantly—this helps keep the sauce velvety and smooth.

Meatball Stroganoff Recipe

Description

This classic Meatball Stroganoff features juicy, flavorful homemade beef meatballs simmered in a rich and creamy mushroom and onion sauce, served over tender buttered egg noodles. It’s a comforting, hearty main course perfect for family dinners or entertaining guests.

Ingredients

Units Scale

Meatballs

1 pound ground beef
1 egg, beaten
2 tablespoons onion, minced
1 tablespoon garlic powder
1/2 cup panko breadcrumbs
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon black pepper

Stroganoff

4 tablespoons olive oil
1 pound wide egg noodles
2 tablespoons unsalted butter
1 white onion, chopped
1/2 pound white button mushrooms, sliced
2 tablespoons all purpose flour
1 cup beef stock
1 teaspoon wholegrain mustard
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup sour cream
3 tablespoons fresh parsley, chopped

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Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, beaten egg, minced onion, garlic powder, panko breadcrumbs, Worcestershire sauce, kosher salt, and black pepper. Mix until well combined, then form the mixture into 1 to 1 ½ inch balls. Set aside.
Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the meatballs and sauté, turning frequently, until golden brown on all sides. Remove the browned meatballs to a plate lined with a paper towel.
Cook the Noodles: While preparing the sauce, cook wide egg noodles in salted boiling water according to package instructions until done. Drain, then toss with unsalted butter to keep them from sticking together. Set aside.
Sauté Onions and Mushrooms: In the same pan used for the meatballs, sauté chopped onions over medium-high heat until translucent, about 7 to 8 minutes. Add sliced mushrooms and cook for an additional 5 to 6 minutes until tender.
Make the Sauce: Sprinkle all-purpose flour over the onions and mushrooms. Stir together until well combined and cook for another minute. Pour in beef stock, add wholegrain mustard, kosher salt, and black pepper. Mix well.
Simmer Meatballs in Sauce: Return the browned meatballs to the pan, gently nestling them into the sauce. Cook for 8 to 10 minutes, allowing the meatballs to finish cooking and the sauce to thicken.
Finish the Sauce: Turn off the heat. Stir in sour cream and freshly chopped parsley until the sauce is creamy and well mixed.
Serve: Spoon the creamy stroganoff and meatballs over the buttered egg noodles. Garnish with additional parsley if desired. Serve immediately.

Notes

For extra flavor, use a blend of ground beef and ground pork in the meatballs.
Do not overwork the meatball mixture to ensure they stay tender.
Sour cream can curdle if boiled; always add it off the heat.
If the sauce is too thick, add a splash more beef stock to adjust the consistency.
This dish reheats well and makes great leftovers.

Nutrition

Serving Size: 1/6 of recipe
Calories: 610
Sugar: 4g
Sodium: 1400mg
Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 19g
Trans Fat: 1.1g
Carbohydrates: 51g
Fiber: 3g
Protein: 28g
Cholesterol: 130mg