If you’re craving a dinner that wraps you in the warm, comforting hug of creamy flavors with tender, juicy meatballs, you’re in for a treat with this Meatball Stroganoff Recipe. Combining the richness of a classic stroganoff sauce with the ease and heartiness of perfectly seasoned meatballs, this dish brings together the best of both worlds. It’s cheesy, savory, and velvety smooth with the earthy touch of mushrooms and a hint of wine, making every bite an experience you won’t forget. Whether you’re cooking for family, friends, or just yourself, this recipe is a guaranteed winner that fills your kitchen with inviting aromas and your table with joy.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this unforgettable Meatball Stroganoff Recipe. Each one plays a crucial role, from the perfectly seasoned meatballs to the luscious sauce that brings all the flavors together in harmony. With items that add texture, depth, and richness, your cooking adventure is already off to a delicious start.
- ½ cup Italian breadcrumbs: Adds moisture and binds the meatballs for a tender bite.
- ¼ cup half-and-half (can sub milk): Keeps the meatballs moist and adds a bit of creaminess.
- ½ lb. ground beef: The hearty base that gives meatballs their rich flavor.
- ½ lb. ground pork: Adds juiciness and a delicate texture to the meatballs.
- Salt/pepper (to taste): Essential for seasoning that brings out the natural flavors.
- ½ teaspoon EACH: dried oregano, parsley: Adds fresh herbal notes to the meatballs.
- ¼ cup parmesan cheese: Deepens the savory profile with its nutty, salty punch.
- 1 egg (whisked): Binds ingredients together for firm, cohesive meatballs.
- 3 cloves garlic (minced): Infuses a fragrant, savory warmth throughout the dish.
- 1 ½ cups beef broth: Builds a rich base for the sauce.
- ½ cup chicken broth: Balances the sauce with a lighter, subtle flavor.
- ½ beef bouillon cube: Boosts the beefy depth for maximum umami.
- 2 teaspoons Worcestershire sauce: Adds tangy complexity and a hint of sweetness.
- 2 teaspoons Dijon mustard: Brings a gentle zest that wakes up the sauce.
- ½ teaspoon dried parsley: Enhances color and light herbal fragrance.
- ¼ teaspoon EACH: dried thyme, paprika: Adds an earthy, smoky warmth.
- 1 tablespoon olive oil: For browning the mushrooms and meatballs beautifully.
- 12 oz. baby bella or white button mushrooms (cleaned and patted dry): Provides that meaty, tender bite and umami richness.
- ½ cup dry white wine (see notes): Gives depth and brightness to the sauce (optional but highly recommended).
- 3 tablespoons butter: Adds gloss and silkiness to the sauce.
- 3 cloves garlic (minced): Boosts aromatic complexity in the sauce.
- 3 tablespoons flour: Thickens the sauce to a luscious, creamy consistency.
- ½ cup sour cream: The finishing touch that makes the sauce velvety and tangy.
- ½ lb. egg noodles: Perfect for soaking up that heavenly sauce.
How to Make Meatball Stroganoff Recipe
Step 1: Prepare and Season the Meatballs
Start by gently mixing together the ground beef, ground pork, Italian breadcrumbs, half-and-half (or milk), parmesan cheese, egg, minced garlic, dried oregano, parsley, and salt and pepper. This mixture is your flavorful foundation—be sure not to overwork it, so your meatballs stay tender. Once combined, form into small, evenly sized meatballs. This little step ensures each one cooks perfectly and holds its juicy texture.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides until beautifully caramelized and just cooked through. Remove the meatballs and set them aside—browning is key because it locks in flavor and creates that irresistible crust that brings so much character to the dish.
Step 3: Cook the Mushrooms and Build the Sauce
Using the same skillet, add butter and toss in the minced garlic along with the mushrooms. Sauté until the mushrooms release their moisture and become tender and golden. Next, sprinkle in the flour to absorb the butter and mushroom juices, stirring constantly to prevent lumps. Then slowly whisk in the beef and chicken broth, the bouillon cube, Worcestershire sauce, Dijon mustard, white wine, and the dried parsley, thyme, and paprika. Let this simmer gently until the sauce thickens and melds all those earthy, tangy, and savory notes beautifully.
Step 4: Combine and Finish
Return the browned meatballs back to the simmering sauce, coating each one generously. Let everything bubble together for a few minutes, allowing the meatballs to soak up that incredible flavor. Finally, stir in the sour cream just off the heat, creating a rich, creamy, slightly tangy finish that makes this Meatball Stroganoff Recipe utterly irresistible. Prepare the egg noodles according to package directions, and you’re ready to plate!
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh chopped parsley or a tiny dusting of paprika adds bright pops of color and mild freshness that contrast beautifully with the creamy sauce. For an extra touch, grating a little parmesan over the top just before serving can heighten the savory finish.
Side Dishes
This recipe shines spectacularly on its own over egg noodles, but if you want to add some variety, try a crisp green salad with a tangy vinaigrette or roasted seasonal vegetables. They cut through the richness with refreshing crunch and lighten the meal overall.
Creative Ways to Present
Try serving the meatballs and sauce in individual shallow bowls for a cozy, rustic vibe, or pile them on a bed of buttery mashed potatoes for a total comfort food experience. For a fun twist, scoop the stroganoff into large baked potatoes or over rice to mix things up!
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making your next meal just as delightful, if not more so.
Freezing
This dish freezes wonderfully. Allow the meatballs and sauce to cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months; when you’re ready to enjoy it, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low heat to prevent curdling the sour cream—adding a splash of broth or water as needed to loosen the sauce. A microwave works too in short bursts, stirring halfway to ensure even heating.
FAQs
Can I use other types of meat for the meatballs?
Absolutely! While ground beef and pork are classic here, ground turkey or chicken work fine if you prefer a leaner option. Just be mindful of seasoning and moisture to keep the meatballs juicy.
Is the white wine necessary in the sauce?
It’s not absolutely necessary, but the wine adds a lovely depth and brightness. If you’d rather skip it, just replace it with extra broth and a splash of lemon juice or vinegar for that subtle acidity.
Can I make the meatballs ahead of time?
Yes, you can prepare and shape the meatballs a day in advance and keep them refrigerated until ready to cook. This can save you some time on busy days.
What type of mushrooms works best?
Baby bella mushrooms offer a nice, rich flavor and meaty texture, but white button mushrooms or cremini are excellent too. Just make sure they’re fresh and dry before cooking to avoid sogginess.
How do I keep the sour cream from curdling?
Stir the sour cream into the sauce at the end of cooking, off the heat or over very low heat, and avoid boiling once it’s added. This preserves the silky texture and tangy flavor perfectly.
Final Thoughts
This Meatball Stroganoff Recipe is truly one of those special dishes that feels like a warm hug from the inside out. Its combination of juicy meatballs, creamy sauce, and comforting noodles will quickly make it a regular in your meal rotation. Don’t hesitate to dive in and make this your own—it’s a delightful way to share love through food every time you serve it.
Print
Meatball Stroganoff Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Description
A hearty and comforting Meatball Stroganoff featuring tender beef and pork meatballs in a rich, creamy mushroom sauce served over egg noodles. This classic Eastern European-inspired dish combines savory flavors with a smooth sour cream sauce, perfect for a family dinner.
Ingredients
Meatballs
- ½ cup Italian breadcrumbs
- ¼ cup half-and-half (can substitute milk)
- ½ lb. ground beef
- ½ lb. ground pork
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ cup parmesan cheese
- 1 egg, whisked
- 3 cloves garlic, minced
Sauce
- 1½ cups beef broth
- ½ cup chicken broth
- ½ beef bouillon cube
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 12 oz. baby bella or white button mushrooms, cleaned and patted dry
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- ½ cup sour cream
Pasta
- ½ lb. egg noodles
Instructions
- Prepare the meatballs: In a large mixing bowl, combine the Italian breadcrumbs and half-and-half, letting them soak briefly. Add ground beef, ground pork, salt, pepper, dried oregano, dried parsley, parmesan cheese, whisked egg, and minced garlic to the breadcrumb mixture. Mix everything thoroughly until well combined, but don’t overmix as it can make the meatballs tough.
- Form and cook the meatballs: Shape the meat mixture into evenly sized meatballs, approximately 1 to 1½ inches in diameter. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
- Make the sauce: In the same skillet, add butter and minced garlic, sautéing until fragrant. Add the cleaned mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Sprinkle the flour over the mushrooms and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the beef broth, chicken broth, and dry white wine, stirring constantly to prevent lumps. Add beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Bring the sauce to a gentle simmer and cook until it thickens, about 5 minutes.
- Combine meatballs and sauce: Return the meatballs to the skillet with the mushroom sauce. Simmer together for 5-7 minutes, allowing the flavors to meld and the meatballs to heat through. Remove the skillet from heat and stir in sour cream, mixing well until the sauce is creamy and smooth. Season with additional salt and pepper to taste if needed.
- Cook the egg noodles: While the sauce simmers, cook egg noodles according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked egg noodles and spoon the meatballs and stroganoff sauce over the top. Garnish with extra parsley or parmesan if desired, and serve immediately.
Notes
- If dry white wine is unavailable, substitute with additional chicken broth or omit entirely for a milder flavor.
- For creamier sauce, ensure sour cream is added off the heat to prevent curdling.
- Leftover stroganoff can be stored in the refrigerator for up to 3 days and reheated gently.
- Ground pork can be substituted with ground veal or additional ground beef if preferred.
- Using egg noodles gives a traditional texture, but any wide pasta can be used as a substitute.
