Creamy Meatball Stroganoff Recipe | All Things Mamma (2024)

For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.

When we think about pasta dinners, we often think of things like spaghetti, baked ziti, or maybe fettuccine Alfredo. This meatball stroganoff gives you a different spin on pasta night—tender egg noodles topped with a creamy mushroom sauce and meatballs.

Meatball stroganoff is a tasty dish consisting of beef meatballs and sliced mushrooms, cooked in a flavorful cream sauce sauce. While it’s usually accompanied by egg noodles, you can also use mashed potatoes or even Instant Pot white rice! Whatever you do, you want to add something to help soak up alllll that delicious sauce.

Easy Meatball Stroganoff Recipe

The flavor of the dish comes from the combination of sour cream, beef stock, whole grain mustard, onion, and the seasonings that make up the creamy sauce. Then there’s the savory, hearty meatballs, which are perfectly seasoned—delicious enough to eat on their own, in fact!

Meatball stroganoff is a great main dish for any occasion, from weeknight meals to dinner parties with friends. It’s also an easy way to use up leftovers. Instead of making the meatballs from scratch, you can use leftover meatballs from meatball sliders or a spaghetti dinner!

(Try my Ground Beef Stroganoff recipe for a different twist on stroganoff!)

Ingredients for Meatball Stroganoff

See recipe card below this post for ingredient quantities and full instructions.

For the meatballs:

• Ground beef – Regular ground beef is great for flavor. The fat content also provides moisture and helps prevent the meatballs from crumbling apart. You can use lean beef if preferred.
• Egg – Here’s the best way to crack an egg!
• Onion – You only need two tablespoons, so you can buy an extra large white onion, cut what you need for the meatballs, and use the rest for the sauce.
• Garlic powder – Adds delicious depth of flavor to the meatball mixture.
• Panko breadcrumbs – This helps to hold the meatballs together so that they don’t crumble apart.
• Worcestershire sauce
• Kosher salt
• Black pepper – Freshly cracked black pepper will add more flavor than the kind that comes pre-ground.

For the stroganoff:

• Olive oil
• White onion – You can also use a yellow onion.
• White button mushrooms – You can use cremini mushrooms (also known as baby bellas) for a stronger flavor.
• All-purpose flour – Use cornstarch if you need this dish to be gluten-free.
• Beef stock – If you use beef broth instead, omit the two teaspoons of kosher salt, and adjust the salt to taste.
• Whole grain mustard
• Kosher salt
• Black pepper
• Sour cream – Use full-fat sour cream for the richest sauce.
• Fresh parsley
• Egg noodles – Not all egg noodles are gluten-free. So, if you need this meal to be gluten-free, check the brand of egg noodles, or use gluten-free pasta instead.
• Unsalted butter

Variations

• Use ground pork or ground turkey instead of ground beef for the meatballs.
• Or, use your favorite frozen meatballs instead of making your own to save yourself some time.
• Make the recipe gluten-free by using a gluten-free all-purpose flour substitute and serving your meatball stroganoff over mashed potatoes, rice, or gluten-free pasta.

How to Make Meatball Stroganoff

1. Form the meatballs: In a large bowl, combine the meatball ingredients, and shape them into 1 to 1 ½-inch balls.
2. Cook the meatballs: In a large skillet set over medium-high heat, warm the olive oil until it’s hot and shimmering. Add the meatballs and cook, turning frequently, until they brown on all sides. Then, transfer them to a paper towel-lined plate.
3. Cook the egg noodles: Follow the package directions to cook the noodles in salted water. Drain the liquid, and toss the noodles with butter.
4. Sauté the vegetables: In the same pan you used to cook the meatballs, cook the onions over medium-high heat until they’re translucent. Add the mushrooms, and cook until they’re tender.
5. Finish the sauce: Sprinkle the flour over the vegetables, and stir to coat. Cook for a minute. Then, add the beef stock, mustard, salt, and pepper.
6. Reheat the meatballs: Return the meatballs to the pan, and cook until the meatballs warm through and the sauce is thick.
7. Serve: Remove from heat, and stir in the sour cream. Then, garnish the dish with parsley. Serve over the buttered egg noodles, and enjoy!

How to Store Leftover Meatball Stroganoff

You can store leftover meatball stroganoff in an airtight container in the refrigerator for up to four days. Or, freeze this dish for up to three months!

To reheat, thaw overnight in the fridge. Then heat the leftovers on the stovetop over medium heat or in the microwave.

Serving Suggestions

Serve meatball stroganoff with a side of steamed broccoli or a fresh green salad. Or, if you’re feeling extra hungry, serve this dish with some crusty French bread or sourdough to soak up any extra sauce.

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