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Meatball Stroganoff

Meatball Stroganoff

Meatball Stroganoff is a comforting and creamy dish featuring tender meatballs in a luscious sour cream and mushroom sauce. Ready in under 30 minutes, it offers a quick, easy, and hearty meal perfect for weeknight dinners, combining classic stroganoff flavors with juicy meatballs and simple, pantry-friendly ingredients.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Meatballs

  • 1 lb ground beef or turkey
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs for dietary needs)
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Sauce

  • 8 oz button or cremini mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 cups beef broth (or vegetable broth for vegetarian/vegan option)
  • 1 tbsp Dijon mustard
  • 1 tsp paprika (smoked paprika optional)
  • 1/4 tsp salt
  • 3/4 cup sour cream (or Greek yogurt/crème fraîche as substitutes)
  • 2 tbsp chopped fresh parsley

Pasta

  • 8 oz egg noodles (or gluten-free noodles, pappardelle, fettuccine, rice, or mashed potatoes)

Optional Garnishes & Add-ins

  • Additional parsley for garnish
  • Extra paprika or smoked paprika for garnish
  • Shredded cheddar or Parmesan cheese for cheesy twist
  • Optional veggies: spinach, peas, or bell peppers
  • Pinch of cayenne pepper for heat

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground beef or turkey, breadcrumbs, egg, finely chopped onion, minced garlic, salt, and pepper. Gently mix until just combined to keep the meatballs tender. Then shape the mixture into small, even meatballs.
  2. Brown the Meatballs: Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides until golden and just cooked through. This caramelized crust locks in juiciness and adds flavor.
  3. Sauté the Mushrooms and Onions: In the same skillet, add sliced mushrooms and chopped onions. Cook until soft and fragrant, allowing the natural juices and browned bits from the meatballs to blend together.
  4. Make the Sauce: Pour in the beef broth and stir in Dijon mustard, paprika, and a pinch of salt. Let the mixture simmer for a few minutes to reduce slightly. Remove from heat and gently stir in sour cream to keep the sauce creamy without curdling.
  5. Combine and Simmer: Return the browned meatballs to the skillet and spoon sauce over them. Allow to heat through gently, melding the flavors without overcooking the sour cream.
  6. Cook the Egg Noodles: While the sauce simmers, cook egg noodles according to package instructions. Drain well and either serve them under the meatballs or toss gently with the sauce for even coating.

Notes

  • Use fresh meatballs and avoid over mixing to keep them tender.
  • Take your time browning the meatballs to develop flavor and color.
  • Add sour cream off the heat to prevent curdling and maintain a silky sauce texture.
  • Use good quality beef broth for a rich, savory sauce base.
  • Let the sauce reduce slightly before adding sour cream for ideal thickness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet cooking
  • Cuisine: American
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 serving (approx. 1/4 of recipe)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 110mg

Keywords: Meatball Stroganoff, creamy stroganoff, quick dinner, weeknight meal, sour cream sauce, mushroom stroganoff