If you’ve ever craved a cozy dish that feels like a warm hug on a plate, you’re going to absolutely fall in love with this Meatball Stroganoff Recipe. It takes the classic flavors of stroganoff—rich, creamy sauce with tender mushrooms and a hint of tang—and wraps them up around juicy, flavorful meatballs. This recipe is a perfect blend of comfort and sophistication that’s surprisingly easy to whip up for a family dinner or a special occasion. Trust me, once you make this, it’ll become one of your go-to recipes to impress without the fuss.
Ingredients You’ll Need
To create this unforgettable Meatball Stroganoff, you’ll keep things simple yet packed with texture and flavor, from the herbs in the meatballs to the tangy, creamy sauce. Each ingredient plays a crucial role in balancing the richness and depth of the dish, so I encourage you not to skip or substitute too heavily.
- Italian breadcrumbs: Helps bind the meatballs while adding subtle herbal notes.
- Half-and-half (or milk): Brings moisture and creaminess to the meatball mixture.
- Ground beef and ground pork: A perfect blend for juicy, flavorful meatballs with great texture.
- Salt and pepper: Essential seasonings to enhance all the flavors harmoniously.
- Dried oregano and parsley: These herbs deliver aromatic warmth to the meatballs.
- Parmesan cheese: Adds a salty, umami punch that makes the meatballs irresistible.
- Egg: The binder that keeps the meatballs tender and stable when cooking.
- Garlic (minced): Used both in the meatballs and sauce for that irresistible savory kick.
- Beef broth, chicken broth, and bouillon cube: Provide a rich, beefy base for the sauce with layered depth.
- Worcestershire sauce and Dijon mustard: Add a subtle tang and complexity that brings the stroganoff sauce alive.
- Dried parsley, thyme, and paprika: These spices enhance color and a hint of earthiness.
- Olive oil: For browning the meatballs and sautéing mushrooms with a silky finish.
- Baby bella or white button mushrooms: Offer meaty texture and absorb the luscious sauce beautifully.
- Dry white wine: Adds acidity and depth, helping to deglaze the pan and lift flavors.
- Butter and flour: Create a roux that thickens the sauce to the perfect creamy consistency.
- Sour cream: A signature ingredient lending that silky, tangy richness classic to stroganoff.
- Egg noodles: The ideal vehicle for soaking up all that saucy goodness.
How to Make Meatball Stroganoff Recipe
Step 1: Prepare and Mix the Meatballs
Start by combining the Italian breadcrumbs with half-and-half to moisten them, which keeps your meatballs tender. In a large bowl, mix together the ground beef, ground pork, moistened breadcrumbs, salt, pepper, oregano, parsley, parmesan, egg, and minced garlic until just combined. Be careful not to overwork the mixture—this helps keep the meatballs light and juicy. Shape them into even-sized balls, about 1 ½ inches in diameter, so they cook evenly.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Add your meatballs in batches, making sure not to overcrowd the pan, and sear them until browned all over. This caramelization creates flavor you just can’t replicate. Once browned, remove the meatballs and set them aside. Don’t worry if they’re not fully cooked through yet; they’ll finish cooking in the sauce.
Step 3: Sauté Mushrooms and Build the Sauce
In the same skillet, melt butter and add the additional minced garlic. Toss in the mushrooms and cook until deeply browned and fragrant, about 8 minutes. Sprinkle flour over the mushrooms and stir to combine, creating a roux that will thicken your sauce. Slowly whisk in the white wine, beef broth, chicken broth, Worcestershire sauce, Dijon mustard, bouillon cube, and spices. Bring the mixture to a simmer, allowing it to thicken and the flavors to meld beautifully.
Step 4: Finish Cooking Meatballs in Sauce and Prepare Noodles
Return the meatballs to the skillet, spooning some sauce over them. Cover and simmer gently for around 15 minutes, letting the meatballs finish cooking and soak up the sauce’s richness. While this happens, cook the egg noodles according to the package instructions, then drain and set aside. Once the meatballs are tender and the sauce is thickened, stir in sour cream until silky smooth—this is the magic that makes the stroganoff luxuriously creamy.
How to Serve Meatball Stroganoff Recipe
Garnishes
To elevate your Meatball Stroganoff Recipe even further, sprinkle freshly chopped parsley or chives on top just before serving. The fresh green herb notes will brighten every bite and contrast beautifully with the creamy sauce. If you like a little extra tang, a dollop of sour cream on each plate is always a winner for that authentic finishing touch.
Side Dishes
This dish shines best with simple, comforting sides. Aside from the classic egg noodles, buttery mashed potatoes also work wonderfully to soak up the stroganoff sauce. If you’re after some green freshness, serve alongside steamed green beans, roasted asparagus, or a crisp garden salad lightly dressed to keep the meal balanced.
Creative Ways to Present
Want to impress your guests? Serve the meatballs and sauce in individual shallow bowls over a nest of noodles, then garnish with mushrooms and herbs artistically scattered on top. Another fun idea is to use wide, ribbon-like egg noodles twisted into elegant nests for plating. For casual dinners, a hearty open-faced sandwich using toasted rye bread smothered with meatballs and stroganoff sauce is both indulgent and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Meatball Stroganoff Recipe, cool any leftovers quickly and store them in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making the next meal just as delightful as the first.
Freezing
If you want to keep this dish on hand for a busy day, it freezes beautifully. Pop cooled meatballs and sauce into freezer-safe containers or bags, removing as much air as possible. They will last up to 3 months frozen without significant loss in taste or texture.
Reheating
To reheat, thaw overnight in the fridge and warm gently on the stove over low heat, stirring occasionally. You can add a splash of broth or milk if the sauce seems too thick. Avoid microwaving straight from frozen, as it can make the meatballs dry and the sauce separate.
FAQs
Can I use all beef instead of mixing beef and pork?
Absolutely! While the combination of beef and pork adds extra juiciness and flavor, using all ground beef will still yield delicious meatballs. Just make sure your beef isn’t too lean to avoid dryness.
What can I substitute for half-and-half if I don’t have it?
Half-and-half adds creaminess without being too heavy. You can substitute milk, but consider adding a small spoonful of butter or cream to mimic that richness. Alternatively, a splash of cream diluted with milk works well too.
Is dry white wine necessary in the sauce?
White wine adds acidity and helps deglaze the pan, enhancing the sauce’s depth. If you prefer not to use wine, you can substitute more broth with a teaspoon of lemon juice to maintain brightness.
Can I make the meatballs ahead of time before cooking the stroganoff?
Yes! Prepare and brown your meatballs a day ahead, then refrigerate them. When ready, simply make the sauce and simmer the pre-cooked meatballs as outlined—it makes dinner prep even quicker.
What type of mushrooms work best for this recipe?
Baby bella mushrooms bring a wonderful earthy flavor and meaty texture perfect for stroganoff, but classic white button mushrooms are a fine and more budget-friendly option. Both deliver excellent results.
Final Thoughts
There’s nothing quite like a bowl of warm, creamy, and flavorful Meatball Stroganoff Recipe to lift your spirits and satisfy your hunger. It’s a dish that invites you to slow down, savor, and share moments with loved ones. I can’t recommend enough giving this recipe a try—you’ll find it’s a deliciously comforting new favorite that brings a bit of joy to every table.
Print
Meatball Stroganoff Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Meatball Stroganoff recipe featuring tender homemade meatballs simmered in a creamy mushroom sauce, served over egg noodles. This dish combines classic stroganoff flavors with flavorful meatballs for a satisfying family meal.
Ingredients
For the 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
For the Sauce
- 1 ½ 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
For Serving
- ½ lb. egg noodles
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the Italian breadcrumbs and half-and-half, letting it soak for a few minutes. Add the ground beef, ground pork, salt, pepper, dried oregano, dried parsley, Parmesan cheese, whisked egg, and minced garlic. Mix gently until all ingredients are well incorporated. Form the mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until they are browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- Sauté the Mushrooms and Garlic: In the same skillet, add butter and minced garlic. Sauté for about a minute until fragrant. Add the cleaned mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the mushrooms and garlic, stirring constantly to create a roux. Slowly pour in the beef broth, chicken broth, and dry white wine while stirring to avoid lumps. Add the beef bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Stir well and let the sauce simmer for 5-7 minutes until it thickens.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer everything together for another 10 minutes to meld the flavors and ensure meatballs are heated through.
- Cook the Egg Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
- Finish the Stroganoff: Remove the skillet from heat and stir in the sour cream, mixing gently until smooth and creamy. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the egg noodles and spoon the meatball stroganoff with mushrooms and sauce over the top. Garnish with additional parsley or Parmesan cheese if desired. Serve hot and enjoy!
Notes
- For a non-alcoholic version, substitute dry white wine with additional chicken broth or grape juice.
- Ensure meatballs are uniformly sized for even cooking.
- Use fresh herbs for more vibrant flavor if available.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
