If there’s a dish that checks every comfort-food box, it’s this Meatball Stroganoff Recipe. Imagine juicy, tender meatballs nestled in a silky, tangy mushroom sauce, all draped over ribbons of egg noodles and sprinkled with fresh parsley. It’s a cozy embrace on a plate! This recipe is a weeknight lifesaver that’s wildly simple and guaranteed to deliver those hearty, old-world flavors you crave, with a creamy sauce that melts into every bite.

Meatball Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Meatball Stroganoff Recipe plays a starring role. The hearty meatballs form the base, the cream and mushrooms create that signature depth, and a handful of pantry staples make everything pop and sing with flavor. Here’s what you’ll need and why you shouldn’t skip a thing:

Frozen or homemade fully cooked meatballs (1 pound): The star proteins—choose your favorite, or use leftovers for ease and coziness.
Olive oil (1 tablespoon): For sautéing and building a savory, flavorful foundation—don’t be skimpy!
Small onion, diced: Adds natural sweetness and aromatic depth that rounds out the entire sauce.
Garlic cloves, minced (2): Bring boldness and a hint of warming bite to every forkful.
Mushrooms, sliced (8 ounces): Offer a rich, earthy flavor and satisfying texture—cremini or white work beautifully.
Low-sodium beef broth (2 cups): The backbone of that luscious stroganoff sauce, making it meaty and robust without being overpowering.
Worcestershire sauce (1 tablespoon): Lends a punchy umami layer and a touch of acidity that keeps things interesting.
Dijon mustard (1 teaspoon): The hidden hero—just enough to add zing and complexity you’ll crave.
Paprika (½ teaspoon): Adds subtle warmth and gorgeous color for a truly tempting stroganoff.
Salt and black pepper to taste: Essential for seasoning and bringing out every vibrant note in the sauce.
Sour cream (1 cup): Delivers that signature tangy creaminess—Greek yogurt can substitute for a lighter touch.
All-purpose flour (1 tablespoon, optional): Just a bit guarantees a perfectly thick, clinging sauce if you like it extra rich.
Egg noodles, cooked (8 ounces): The traditional nest for stroganoff, designed to soak up all that saucy goodness.
Chopped fresh parsley (for garnish): A scatter of freshness and color for that at-home bistro finish.

How to Make Meatball Stroganoff Recipe

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add your diced onion and let it gently cook until softened—about 3 to 4 minutes—stirring occasionally. The onion releases a natural sweetness that will set the stage for your whole stroganoff.

Step 2: Build the Mushroom Base

Next, toss in the minced garlic and sliced mushrooms. Sauté everything together for another 5 to 6 minutes. The mushrooms will darken and shrink, soaking up those garlicky flavors while releasing earthy richness into your simmering pan.

Step 3: Simmer with Broth and Seasonings

Pour in your beef broth and watch that bubbling base come to life. Stir in the Worcestershire sauce, Dijon mustard, paprika, plus a good pinch of salt and pepper. Bring to a gentle simmer—this is where all the flavors start blending into that signature stroganoff comfort.

Step 4: Let the Meatballs Mingle

Add your frozen or homemade meatballs right into the bubbling pot. Allow them to warm through for 10 to 12 minutes, stirring occasionally so they absorb the sauce and flavor fully. This is the heart of any delicious Meatball Stroganoff Recipe!

Step 5: Make It Creamy

In a small bowl, whisk together the sour cream (and flour, if you’re using it for extra thickness) until smooth. Turn the stove down low and stir this creamy mixture gently into the skillet. Let it simmer, uncovered, for another 3 to 5 minutes, until the sauce has thickened and blanketed the meatballs beautifully.

Step 6: Serve and Enjoy

Pile a scoop of perfectly cooked egg noodles in each bowl or plate, then ladle over a generous helping of that magnificent creamy sauce and meatballs. Finish everything with a sprinkle of fresh parsley for color and a pop of herby freshness.

How to Serve Meatball Stroganoff Recipe

Garnishes

The classic garnish for a Meatball Stroganoff Recipe is a big handful of chopped fresh parsley. Not only does it add a splash of color, but it brightens up the rich sauce beautifully. For a little extra flavor, try a light dusting of smoked paprika or a swirl of extra sour cream right on top.

Side Dishes

Egg noodles are the classic, but don’t stop there! Creamy mashed potatoes, fluffy rice, or even a simple crusty bread all pair wonderfully and help sop up that savory sauce. A crisp green salad or some simply steamed green beans add a lovely contrast and balance out the meal.

Creative Ways to Present

For a fun twist, try serving your Meatball Stroganoff Recipe in individual ramekins for a cozy dinner party vibe. Or, spoon the saucy meatballs over crispy baked potatoes for a crowd-pleasing comfort bowl. You can even transform leftovers into warm meatball stroganoff sliders for a playful lunch treat!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, allow the dish to cool to room temperature before transferring to airtight containers. The pasta and sauce keep beautifully in the fridge for up to three days, making tomorrow’s lunch seriously enticing!

Freezing

This Meatball Stroganoff Recipe is freezer-friendly! Portion the cooled meatballs and sauce (skip the noodles for best texture) into freezer-safe bags or containers. Label and date, then freeze for up to two months. Just thaw overnight in the fridge before reheating.

Reheating

For best results, gently reheat the meatballs and sauce in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. If microwaving, cover and use medium power in short bursts, stirring often, to keep everything creamy and prevent curdling.

FAQs

Can I use homemade meatballs instead of store-bought?

Absolutely! Homemade meatballs add an extra layer of love to this Meatball Stroganoff Recipe. Whether beef, turkey, pork, or plant-based, just make sure they’re fully cooked before adding them to your sauce.

What’s the best way to make this recipe lighter?

For a lighter twist, swap the sour cream for plain Greek yogurt and use ground turkey or chicken meatballs. You’ll keep all the creaminess with a bit less richness—still delicious and satisfying!

Is there a gluten-free option for this dish?

Definitely! Use gluten-free meatballs and swap in gluten-free egg noodles or mashed potatoes. Also, choose a gluten-free all-purpose flour for thickening the sauce if desired.

Can I make the sauce ahead of time?

Yes! You can prepare the sauce and keep it chilled for up to two days. Reheat gently, then add the meatballs and finish with sour cream just before serving for best texture and flavor.

What type Main Course

Baby bella (cremini) or white button mushrooms are classic choices for this Meatball Stroganoff Recipe. If you want extra depth, a mix that includes portobello or even wild mushrooms will give your stroganoff a gourmet flair!

Final Thoughts

Once you taste this rich, creamy, and totally crowd-pleasing Meatball Stroganoff Recipe, you’ll find it sneaking into your comfort food rotation time and again. From weeknight dinners to cozy gatherings, it’s a dish everyone will want second helpings of. Give it a try and let it become one of your favorites, too!

Meatball Stroganoff Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Meatball Stroganoff recipe combines tender meatballs with a creamy, savory sauce served over a bed of egg noodles, creating a comforting and satisfying meal that’s perfect for any night of the week.

Ingredients

Scale

Meatballs:

1 pound frozen or homemade fully cooked meatballs

Stroganoff:

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
8 ounces mushrooms, sliced
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
Salt and black pepper to taste
1 cup sour cream
1 tablespoon all-purpose flour (optional, for thickening)
8 ounces egg noodles, cooked
Chopped fresh parsley, for garnish

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Instructions

Prepare Meatballs: Heat olive oil in a skillet, add onion, cook until softened. Add garlic and mushrooms, sauté until tender.
Make Stroganoff: Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Simmer, then add meatballs and cook until heated through.
Thicken Sauce: Mix sour cream with flour, stir into skillet. Simmer until sauce thickens slightly.
Serve: Pour stroganoff over cooked egg noodles, garnish with parsley.