If you’re craving a dish that feels like a warm, comforting hug on a plate, let me introduce you to this sensational Meatball Stroganoff Recipe. It combines tender, flavorful meatballs baked to perfection with a luscious, creamy mushroom sauce that clings to every bite of tender egg noodles. This recipe steps away from the traditional stroganoff by introducing the fun and heartiness of meatballs, transforming a classic into a dish that’s as inviting as it is satisfying. Whether it’s a cozy weeknight dinner or a special gathering, this Meatball Stroganoff Recipe is destined to become one of your go-to meals.
Ingredients You’ll Need
Gathering ingredients for this recipe is delightfully simple yet essential because each item plays a crucial role in creating those rich flavors, beautiful textures, and vibrant colors that make this dish unforgettable.
- Italian breadcrumbs: They soak up the half-and-half and help keep meatballs tender.
- Half-and-half: Adds moisture and creaminess to the meatball mixture; milk works well too.
- Ground beef and ground pork: The perfect combination for juicy, flavorful meatballs.
- Salt and pepper: Simple seasonings that bring out the meat’s natural flavor.
- Dried oregano and parsley: They add a subtle herbal brightness that livens up the meatballs.
- Parmesan cheese: For that cheesy, savory punch inside the meatballs.
- Egg: Acts as a binder to keep everything together without toughness.
- Garlic cloves: Freshly minced garlic infuses both meatballs and sauce with rich aroma.
- Beef and chicken broth: Creates the flavorful base for the sauce, adding depth.
- Beef bouillon cube: Boosts the meaty richness in the sauce.
- Worcestershire sauce and Dijon mustard: These add a tangy umami complexity that’s downright addictive.
- Dried parsley, thyme, and paprika: Layer in gentle, earthy notes and a touch of warmth.
- Olive oil: For sautéing mushrooms, bringing out their natural earthiness.
- Baby bella or white button mushrooms: They add a hearty texture and deep flavor to the sauce.
- Dry white wine: Helps deglaze the pan while introducing subtle acidity and aroma (see notes for alternatives).
- Butter: Enriches the sauce, adding luscious silkiness.
- Flour: The thickener for that perfect, velvety sauce consistency.
- Sour cream: Provides the signature tang and creaminess of stroganoff.
- Egg noodles: Classic stroganoff partner, offering tender, pillowy bites that hold onto the sauce beautifully.
How to Make Meatball Stroganoff Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the Italian breadcrumbs with half-and-half in a large bowl and let them soak for a couple of minutes—this makes the meatballs moist and tender. Season the ground beef and pork generously with salt and pepper, then add the rest of the meatball ingredients, including parmesan, herbs, egg, and garlic. Gently mix until everything is just combined; remember, less mixing means juicier meatballs!
Step 2: Mix the Sauce Ingredients
Before rolling your meatballs, combine the beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, and dried herbs in a large measuring cup with a spout. Having this ready will make the sauce preparation much smoother and faster.
Step 3: Roll and Bake the Meatballs
Preheat your oven to 400° F. Using a tablespoon, scoop out the meat mixture and roll into neat 1-inch balls. Place them on a lightly greased baking sheet, making sure they’re spaced evenly. Bake for about 12 minutes until they’re cooked through and just beginning to brown—this step sets them up for soaking up the creamy sauce later.
Step 4: Cook the Egg Noodles
While your meatballs bake, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, then drain well. The perfectly cooked noodles will cradle the sumptuous meatball stroganoff sauce beautifully.
Step 5: Sauté the Mushrooms
Heat olive oil over medium-high heat in a large, heavy-bottomed pot. Toss in the mushrooms and sauté for about 7 minutes, stirring often. Halfway through, sprinkle a pinch of salt on the mushrooms—this helps draw out their natural moisture and intensifies their flavor.
Step 6: Deglaze and Reduce with Wine
Add the dry white wine to the mushrooms and use a silicone spatula to scrape up all those delicious browned bits at the bottom of the pan. Simmer the wine for about 4 minutes, stirring frequently, until it reduces by half, concentrating the flavor in your future sauce.
Step 7: Build the Sauce
Lower the heat slightly, then stir in butter and the remaining minced garlic, cooking gently for 1 to 2 minutes. Sprinkle in the flour and cook for another minute, stirring constantly to form a roux which will thicken your sauce perfectly.
Step 8: Add Broth Mixture and Sour Cream
Gradually pour the prepared broth mixture into the pot in small splashes, stirring continuously to prevent lumps. Bring it to a boil, then reduce heat to a simmer for a few minutes to develop all the flavors. To prevent sour cream from curdling, stir half a cup of the hot sauce into the sour cream in a separate bowl, then slowly whisk this back into the pot for a silky finish.
Step 9: Combine Meatballs and Serve
Gently add the baked meatballs to the sauce, stirring to coat and warming through. To serve, pile a generous portion of egg noodles into bowls and ladle the rich meatball stroganoff sauce on top. It’s time to dig into comfort at its finest!
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh burst of color and a mild herbal note that complements the creamy sauce perfectly. You can also add a few extra twists like a dash of smoked paprika for smokiness or a sprinkling of grated parmesan for extra cheesiness.
Side Dishes
Serve this Meatball Stroganoff Recipe alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Steamed or roasted seasonal vegetables like green beans, asparagus, or carrots bring brightness and a refreshing crunch that balance the dish wonderfully.
Creative Ways to Present
For a fun twist, try layering the meatball stroganoff atop a bed of buttery mashed potatoes instead of egg noodles. Alternatively, spooning it over toasted crusty bread or even creamy polenta creates an indulgent, elegant presentation when entertaining guests.
Make Ahead and Storage
Storing Leftovers
This Meatball Stroganoff Recipe tastes fantastic as leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even more irresistible the next day.
Freezing
If you want to keep it longer, freeze the meatballs and sauce separately in freezer-safe containers or bags for up to three months. Avoid freezing the noodles to prevent them from becoming mushy; cook fresh noodles when reheating.
Reheating
When ready to enjoy again, thaw frozen portions in the fridge overnight. Reheat the sauce and meatballs gently on the stove over low heat, stirring occasionally. Cook fresh egg noodles and combine just before serving to keep that perfect texture.
FAQs
Can I use only ground beef instead of a mix of beef and pork?
Absolutely! While the combination of beef and pork adds extra juiciness and flavor, using just ground beef will still result in delicious meatballs. Consider adding a touch more fat if your beef is very lean.
What if I don’t have white wine? Can I skip it?
If you don’t have white wine on hand, you can substitute extra chicken broth or a splash of apple cider vinegar for acidity. The dish will still be flavorful, though the wine adds a lovely depth.
Is there a way to make this recipe gluten-free?
Yes! Swap the Italian breadcrumbs for gluten-free breadcrumbs, use gluten-free flour or cornstarch as a thickener, and ensure the Worcestershire sauce you choose is gluten-free. This way, you can still enjoy the Meatball Stroganoff Recipe safely.
Can I prepare meatballs ahead of time?
Definitely! The meatballs can be rolled and refrigerated for up to 24 hours before baking. This makes this recipe a great candidate for planning ahead and cutting down on cooking day stress.
What’s the best way to reheat the sauce without curdling the sour cream?
Reheat the sauce gently over low heat and avoid boiling it once the sour cream is added. Stir frequently and add a splash of broth or water if it thickens too much to keep it smooth and creamy.
Final Thoughts
This Meatball Stroganoff Recipe is one of those rare dishes that feels both special and wonderfully approachable. It’s a celebration of comforting flavors and textures that can turn any meal into a memorable occasion. I can’t wait for you to try it and enjoy the warm, creamy goodness of this hearty, soul-satisfying dish with family and friends!
Print
Meatball Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Meatball Stroganoff combines tender Italian-seasoned beef and pork meatballs baked to perfection, served in a rich and creamy mushroom sauce with tender egg noodles. The sauce features a flavorful blend of beef and chicken broth, white wine, sour cream, and a medley of herbs and spices, creating a classic dish perfect for hearty family dinners.
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
Other
- ½ lb. egg noodles
Instructions
- Prep Work: Gather all your ingredients and equipment to start the recipe smoothly.
- Combine Meatball Mixture: In a large bowl, stir the Italian breadcrumbs and half-and-half together. Let sit for 1-2 minutes until the breadcrumbs absorb the liquid and form a paste. Season the ground beef and pork with salt and pepper, add to the bowl with oregano, parsley, Parmesan cheese, whisked egg, and minced garlic. Gently mix until just combined and uniform, taking care not to overmix to avoid tough meatballs. Cover with plastic wrap and refrigerate.
- Combine Sauce Ingredients: In a large measuring cup with a spout, mix beef broth, chicken broth, crumbled beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Set aside.
- Roll & Bake the Meatballs: Preheat your oven to 400°F (204°C). Using a tablespoon measure, scoop 1 tablespoon portions of the meat mixture and roll into 1-inch meatballs. Place on a lightly greased, light-colored baking sheet. Bake for 12 minutes until cooked through and browned. Remove and set aside.
- Cook the Noodles: While meatballs bake, bring a large pot of salted water to a boil. Add egg noodles and cook until al dente according to package instructions, usually about 7-8 minutes. Drain and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil in a large pot or skillet over medium-high heat. Add the mushrooms and sauté for 7 minutes, stirring frequently. Halfway through, sprinkle with a bit of salt to enhance flavor.
- Deglaze with Wine: Pour in the dry white wine and use a silicone spatula to scrape any browned bits off the bottom and sides of the pot. Continue cooking and stirring for about 4 minutes until the wine is reduced by half.
- Add Butter, Garlic & Flour: Stir in the butter and minced garlic and cook for 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 1 minute to form a roux.
- Incorporate Broth Sauce: Gradually whisk the prepared broth mixture into the pot in small splashes, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to a simmer.
- Add Sour Cream: Place sour cream in a small bowl and add ½ cup of the hot sauce to it, stirring to temper and prevent curdling. Slowly stir the sour cream mixture back into the pot until combined.
- Add Meatballs & Heat Through: Gently fold the baked meatballs into the sauce and cook just until heated through, about 2-3 minutes.
- Serve: Place cooked egg noodles in serving bowls, ladle the mushroom meatball stroganoff sauce over the noodles, garnish with additional dried parsley if desired, and serve warm.
Notes
- You can substitute the half-and-half in the meatball mixture with milk for a lighter option.
- Use dry white wine for deglazing; a Sauvignon Blanc or Pinot Grigio works well. If avoiding alcohol, substitute with a dry white grape juice or additional broth.
- Do not overmix the meatball mixture to keep meatballs tender.
- Using a light-colored baking sheet helps to monitor the browning of meatballs effectively.
- Adjust the seasoning of the final sauce to taste before serving.
