Meatball Stroganoff Recipe

Hearty, creamy, and packed with flavor, Meatball Stroganoff is a comforting twist on the classic beef stroganoff. Instead of traditional strips of beef, this version uses tender, pre-cooked meatballs simmered in a rich and savory sauce made with beef broth, sour cream, and aromatic seasonings. The result is a satisfying, family-friendly meal that’s perfect for weeknights or cozy weekends.

This recipe delivers all the nostalgic flavor of stroganoff with the added convenience of using frozen or thawed meatballs. The creamy sauce clings beautifully to every bite, while the egg noodles serve as the perfect base to soak up all that goodness. With just a few pantry staples, this dish comes together quickly and easily, making it a go-to for busy home cooks. Whether you’re feeding a crowd or preparing for leftovers, Meatball Stroganoff offers a warm, filling, and fuss-free solution.

Why You’ll Love This Recipe

1. Fast and family-friendly

Using pre-cooked meatballs cuts prep time significantly without sacrificing flavor.

2. Rich and creamy sauce

The combination of sour cream, Dijon mustard, and Worcestershire creates a flavorful, velvety sauce.

3. One-pan convenience

Cook everything in a single pot for minimal cleanup.

4. Great for leftovers

Reheats beautifully and makes a filling next-day meal.

5. Crowd-pleaser

Classic comfort food that both kids and adults enjoy.

Ingredients

Precooked meatballs (frozen or thawed)
Salt
Black pepper
Italian seasoning
Garlic powder
Onion powder
Butter
Flour
Beef broth
Worcestershire sauce
Dijon mustard
Sour cream
Medium egg noodles
Fresh or dried parsley

Variations

Make it spicy

Add red pepper flakes or a dash of hot sauce for a bit of heat.

Use homemade meatballs

For a more customized flavor, use freshly made beef, pork, or turkey meatballs.

Try ground meat instead

Swap meatballs for ground beef or turkey and cook until browned before adding sauce.

Add mushrooms

Sauté sliced mushrooms with butter for a traditional stroganoff feel.

Make it gluten-free

Use gluten-free noodles and flour substitutes like cornstarch or rice flour.

How to Make the Recipe

Step 1

Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.

Step 2

In a large skillet or Dutch oven, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.

Step 3

Gradually whisk in the beef broth until smooth. Simmer for 3-4 minutes until the sauce thickens.

Step 4

Stir in Worcestershire sauce, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Step 5

Add the meatballs to the sauce and reduce heat to low. Simmer for 10-12 minutes until meatballs are heated through and the sauce has thickened.

Step 6

Stir in the sour cream and mix until fully incorporated. Simmer for another 2-3 minutes on low heat (do not boil).

Step 7

Add cooked egg noodles to the sauce or serve sauce over noodles. Garnish with chopped parsley before serving.

Tips for Making the Recipe

Use room temperature sour cream

It blends more smoothly into the sauce and prevents curdling.

Don’t overcook

Simmer gently after adding sour cream to maintain a creamy texture.

Adjust seasoning at the end

Taste before serving and adjust salt, pepper, or mustard as needed.

Use a wide skillet

A large pan helps evenly coat the meatballs and noodles in the sauce.

Serve immediately

For the best texture and flavor, serve hot after combining all ingredients.

How to Serve

Serve Meatball Stroganoff over freshly cooked egg noodles and garnish with parsley for a touch of freshness. It pairs well with a side of green beans, a crisp salad, or steamed broccoli. Add crusty bread or garlic toast to soak up the sauce for a heartier meal.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze the sauce and meatballs (without noodles) for up to 3 months. Thaw in the fridge overnight before reheating and serving over freshly cooked noodles.

Reheating

Reheat in a skillet over medium-low heat or in the microwave in 30-second intervals. Add a splash of broth if the sauce thickens too much.

FAQs

1. Can I use homemade meatballs?

Yes, homemade meatballs add even more flavor and can be prepared ahead of time.

2. Can I use turkey or chicken meatballs?

Absolutely, either works well and offers a leaner option.

3. How do I keep the sour cream from curdling?

Use room-temperature sour cream and don’t boil the sauce after adding it.

4. What noodles work best?

Egg noodles are traditional, but rotini or wide noodles also work well.

5. Can I make this dairy-free?

Use a plant-based sour cream and dairy-free butter alternatives.

6. How thick should the sauce be?

It should coat the back of a spoon without being too runny.

7. Can I cook the noodles in the sauce?

It’s best to cook them separately to avoid absorbing too much liquid.

8. What can I substitute for Dijon mustard?

Use yellow mustard or omit if preferred, though Dijon adds great flavor.

9. How can I stretch the meal?

Add more noodles or a side of steamed vegetables or rice.

10. Can I use cream instead of sour cream?

Yes, but the tangy flavor from sour cream is traditional in stroganoff.

Conclusion

Meatball Stroganoff is the perfect combination of ease and indulgence—a creamy, flavorful meal that brings comfort with every bite. With savory meatballs, rich sauce, and hearty noodles, it’s a dinner that satisfies without stress. Whether you’re cooking for family, prepping for the week, or looking for something warm and filling, this recipe delivers. Keep it in your rotation for a guaranteed hit any night of the week.

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