Meatball Stroganoff Recipe

There’s something undeniably comforting about a plate of stroganoff. Traditionally made with strips of beef and a sour cream-based sauce, stroganoff has evolved through generations, morphing into various forms that embrace new ingredients while preserving the soul of the original. One such variation is Meatball Stroganoff—a hearty, homey, and crowd-pleasing dish that combines the tenderness of perfectly seasoned meatballs with the rich depth of a mushroom and sour cream sauce.

Meatball Stroganoff captures the essence of comfort food while offering a touch of elegance and nostalgia. It’s the type of dish that evokes memories of family dinners, chilly evenings, and warm kitchens. The meatballs add a rustic charm and extra flavor to the traditional stroganoff profile, and they absorb the sauce in a way that makes each bite deeply satisfying. Paired with buttery egg noodles, creamy mashed potatoes, or even a bed of rice, this dish transcends seasons and culinary boundaries.

What makes Meatball Stroganoff particularly appealing is its versatility and universal appeal. It’s suitable for weeknight dinners yet refined enough for weekend gatherings or casual entertaining. It also adapts beautifully to different dietary needs—gluten-free breadcrumbs can be used for the meatballs, Greek yogurt can substitute sour cream for a healthier twist, and plant-based meat alternatives can make this dish vegetarian-friendly without compromising flavor.

The roots of stroganoff go back to the kitchens of the Russian aristocracy, where French-trained chefs combined their culinary finesse with local ingredients. Over time, stroganoff became popular across Europe and North America, especially in the mid-20th century when it became a staple of family dinner tables and casserole culture. The meatball adaptation likely emerged in home kitchens where cooks experimented with ground meat for a more budget-friendly, kid-approved version. Today, it remains a beloved classic with room for personal touches and regional variations.

This recipe aims to strike the perfect balance between traditional richness and modern convenience. The meatballs are infused with aromatics like garlic and onion, bound together with breadcrumbs and egg, and browned to a beautiful crust before being simmered gently in the stroganoff sauce. The sauce itself is a symphony of umami—earthy mushrooms, sweet onions, tangy sour cream, and savory beef stock brought together in a creamy, cohesive harmony.

In this long-form recipe guide, you’ll get more than just a list of steps. You’ll learn about selecting the best ground meat blend for juicy meatballs, tips for achieving that golden-brown sear, how to build flavor in the sauce, and how to make it ahead or freeze it for later. There’s also guidance on how to serve, store, and even customize this recipe based on what you have in your pantry.

Whether you’re a home cook looking to expand your comfort food repertoire, or a beginner wanting to master a dependable, soul-warming meal, Meatball Stroganoff is a dish worth learning, loving, and sharing. By the time you finish this guide, you’ll be equipped to make your own version of this time-tested classic—rich, satisfying, and guaranteed to bring people back to the table.

Ingredients

Before we begin cooking, here’s a comprehensive list of ingredients. Be sure to prep everything in advance to make the process smooth and enjoyable.

For the Meatballs:

• 1 pound (450g) ground beef (80/20 is ideal for flavor and moisture)

• 1/2 pound (225g) ground pork (adds richness; substitute with all beef if desired)

• 1/2 cup breadcrumbs (preferably fresh or panko)

• 1/4 cup whole milk

• 1 large egg

• 1 small yellow onion, finely grated or minced

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil or vegetable oil (for browning)

For the Stroganoff Sauce:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, thinly sliced

• 10 ounces (280g) cremini or white mushrooms, sliced

• 2 cloves garlic, minced

• 1 tablespoon flour

• 1 cup beef broth (preferably low-sodium)

• 1/2 cup dry white wine (optional, or substitute with more broth)

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon Dijon mustard

• 3/4 cup sour cream (full-fat preferred; Greek yogurt can be used as a substitute)

• Salt and pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

For Serving:

• 12 ounces (340g) egg noodles, mashed potatoes, or rice

• Extra sour cream and parsley (optional)

Instructions

Step 1: Prepare the Meatball Mixture

1. Soften the breadcrumbs
   In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for about 5 minutes to absorb and soften. This step ensures the meatballs are tender and moist.

2. Add aromatics and seasonings
   To the soaked breadcrumbs, add the grated onion, minced garlic, egg, parsley, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently to combine.

3. Incorporate the meat
   Add the ground beef and pork to the bowl. Use clean hands or a fork to gently mix everything until just combined. Avoid overmixing, which can make the meatballs tough.

Tip: For uniform flavor, knead gently and only until the ingredients are evenly distributed. The mixture should be moist but hold its shape.

Step 2: Shape and Brown the Meatballs

1. Form the meatballs
   Roll the mixture into 1 1/2-inch (about golf ball–sized) meatballs. You should get about 20–24 meatballs.

2. Heat the oil
   In a large skillet or sauté pan (preferably cast iron or stainless steel), heat 2 tablespoons of oil over medium-high heat.

3. Brown the meatballs
   Working in batches, sear the meatballs until browned on all sides—about 6–8 minutes total. Do not overcrowd the pan. You’re not cooking them through at this stage, just developing a golden crust.

4. Set aside
   Transfer the browned meatballs to a plate. Remove excess grease from the pan, leaving about 1 tablespoon for the sauce base.

Step 3: Sauté the Vegetables

1. Add butter and olive oil
   In the same pan, add 2 tablespoons butter and 1 tablespoon olive oil. Heat over medium heat until the butter melts.

2. Cook the onions
   Add the sliced onions and cook for 4–5 minutes, stirring occasionally, until soft and translucent.

3. Add the mushrooms
   Stir in the sliced mushrooms. Cook for 6–8 minutes, until they release their moisture and begin to brown.

4. Add garlic
   Add the minced garlic and sauté for 30–60 seconds, just until fragrant. Stir frequently to avoid burning.

Tip: If mushrooms release a lot of liquid, raise the heat slightly to help them brown and concentrate their flavor.

Step 4: Build the Stroganoff Sauce

1. Sprinkle flour
   Once the vegetables are browned and soft, sprinkle 1 tablespoon of flour over the mixture. Stir constantly for 1–2 minutes to cook the flour and form a light roux.

2. Deglaze with wine
   Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, reducing slightly.

3. Add beef broth
   Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the sauce to a gentle simmer and cook for 4–5 minutes, until slightly thickened.

4. Return the meatballs
   Carefully nestle the browned meatballs back into the sauce. Reduce the heat to low, cover the pan, and simmer for 10–12 minutes, or until the meatballs are fully cooked through (internal temperature of 160°F or 71°C).

Step 5: Finish the Sauce

1. Temper the sour cream
   To prevent curdling, add a few spoonfuls of hot sauce to the sour cream in a separate bowl and stir to temper it.

2. Add sour cream to the pan
   Remove the pan from heat and stir the tempered sour cream into the sauce until fully blended. Return to low heat only if necessary, and do not boil.

3. Taste and adjust
   Taste the sauce and adjust with additional salt, pepper, or a splash of Worcestershire or lemon juice for balance.

Step 6: Cook and Prepare Noodles (or Alternate Base)

1. Cook the noodles
   While the meatballs simmer, boil the egg noodles in a large pot of salted water according to package directions. Drain and toss with a bit of butter or olive oil.

Alternatives: Serve over mashed potatoes, steamed rice, cauliflower mash, or even polenta depending on your preference.

Step 7: Assemble and Serve

1. Plate the dish
   Spoon a generous portion of noodles onto each plate. Top with meatballs and a ladle of creamy stroganoff sauce.

2. Garnish
   Finish with freshly chopped parsley and an optional dollop of sour cream or a sprinkle of black pepper.

3. Serve immediately
   Meatball Stroganoff is best enjoyed hot and fresh. Serve with a side salad, crusty bread, or roasted vegetables for a complete meal.