If you have a soft spot for creamy, comforting dishes that feel like a warm hug on a plate, then you are going to adore this Meatball Stroganoff Recipe. It combines tender, perfectly seasoned meatballs with a luscious mushroom and sour cream sauce that clings beautifully to egg noodles. Each bite offers a harmony of savory flavors, a touch of tang, and an indulgent creaminess that makes this recipe a standout comfort food classic. Whether you’re cooking for a family dinner or impressing friends, this Meatball Stroganoff Recipe delivers both ease and elegance in every spoonful.
Ingredients You’ll Need
The magic of this dish lies in its simple yet essential ingredients, each contributing to the depth, texture, or color of the final recipe. From the rich blend of meats and aromatic herbs in the meatballs to the creamy mushroom sauce and tender egg noodles, every component plays a starring role.
- Italian breadcrumbs: Helps bind the meatballs and keeps them tender inside.
- Half-and-half (or milk): Moistens the breadcrumbs, adding richness without heaviness.
- Ground beef and ground pork: A flavorful combo for juicy, soft meatballs.
- Salt, pepper, dried oregano, parsley: Seasonings that layer in earthy, herbal notes.
- Parmesan cheese: Adds umami and a subtle nuttiness.
- Egg: Binds the meat mixture together perfectly.
- Garlic (minced): Infuses bold aromatic character into meat and sauce.
- Beef and chicken broth + beef bouillon cube: Creates a rich, savory base for the sauce.
- Worcestershire sauce and Dijon mustard: Bring tang and complexity to the sauce.
- Dried parsley, thyme, paprika: Adds layers of mild spice and color.
- Olive oil: For sautéing mushrooms to perfection.
- Baby bella or white button mushrooms: Deliver earthy flavor and meaty texture.
- Dry white wine: Deglazes the pan with subtle acidity and depth.
- Butter: Adds richness and helps create the sauce’s silky texture.
- Flour: Thickens the sauce to a luscious consistency.
- Sour cream: Provides the signature creamy tang of stroganoff.
- Egg noodles: The ideal tender, pillow-like base to soak up all the sauce.
How to Make Meatball Stroganoff Recipe
Step 1: Prep the Meatball Mixture
Start by combining the Italian breadcrumbs with half-and-half in a large bowl and letting them soak for a few minutes until a paste forms. This step is crucial for juicy meatballs. Season your ground beef and pork with salt, pepper, and dried herbs, then add them along with the Parmesan, egg, and minced garlic to the breadcrumb mixture. Gently mix everything until just combined to avoid dense meatballs. Pop the bowl in the fridge covered with plastic wrap while you prep the rest.
Step 2: Prepare the Sauce Ingredients
Mix together beef broth, chicken broth, Worcestershire sauce, Dijon mustard, dried parsley, thyme, paprika, and the bouillon cube in a measuring cup. Setting this aside will make it easy to add into the sauce gradually later on, ensuring a smooth, flavorful base.
Step 3: Roll and Bake the Meatballs
Preheat your oven to 400°F. Using a tablespoon, scoop and roll the meat mixture into uniform 1-inch meatballs. Place them on a lightly greased, light-colored baking sheet so you can keep an eye on their golden color. Bake for 12 minutes until cooked through and set aside to rest. These baked meatballs will hold their shape beautifully in the creamy stroganoff sauce later.
Step 4: Cook the Egg Noodles
While the meatballs bake, bring a large pot of salted water to a boil. Cook the egg noodles until just al dente so they remain tender but have a slight bite. Drain them and set aside, ready to be topped with that luscious stroganoff sauce and meatballs.
Step 5: Sauté Mushrooms and Build the Sauce
Heat olive oil in a large pan over medium-high heat and add the mushrooms. Sauté for about 7 minutes, stirring often, and sprinkle a touch of salt halfway through to enhance their natural umami flavor. Then pour in the white wine and use a spatula to scrape the pan, releasing all those flavorful bits. Let the wine reduce by half over 4 minutes.
Step 6: Finish the Sauce
Stir in butter and minced garlic; cook everything for another minute or two, then sprinkle in the flour, stirring for a minute to cook out the raw taste. Gradually whisk in your prepared broth mixture, bringing it to a boil and then simmering to thicken. To keep the sauce perfectly creamy, temper the sour cream by mixing it with half a cup of the hot sauce, then return it all to the pan, stirring gently.
Step 7: Combine and Heat Through
Gently fold the baked meatballs into your rich sauce and let everything warm through together for a few minutes. This step lets all the flavors meld into a heavenly dish. Serve the stroganoff by spooning over warm egg noodles and you’ve got pure comfort food magic ready to enjoy.
How to Serve Meatball Stroganoff Recipe
Garnishes
Sprinkle freshly chopped parsley over the top just before serving for a bright burst of color and a fresh herbal note that contrasts beautifully with the rich, creamy sauce. A small dusting of extra Parmesan cheese also adds a nice finishing touch.
Side Dishes
This dish is satisfying on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the creaminess. For a heartier meal, roasted or steamed green beans and garlic bread make excellent companions that complement the stroganoff’s flavors without overwhelming them.
Creative Ways to Present
For a fun twist, serve the Meatball Stroganoff Recipe in individual ramekins or shallow bowls for a cozy presentation perfect for dinner parties. Alternatively, pile the meatballs and sauce onto a bed of buttery mashed potatoes instead of noodles to mix up the texture and offering. Garnishing with sautéed mushrooms or a swirl of sour cream adds elegance and extra richness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Meatball Stroganoff Recipe into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making great next-day lunch or dinner options that reheat beautifully.
Freezing
This stroganoff freezes well, though to preserve the texture best, freeze the meatballs separately from the noodles if possible. Use freezer-safe containers or bags and it will keep for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking and to warm evenly. Add a splash of broth or milk if the sauce has thickened too much. The noodles may absorb sauce over time, so stirring in a bit of cream or sour cream can restore the perfect creamy texture.
FAQs
Can I make the meatballs without pork?
Absolutely! Ground beef alone works fine, though combining it with pork adds extra juiciness and flavor. You can even try ground turkey for a lighter twist, just be sure to monitor seasoning and moisture levels.
What can I substitute for dry white wine?
If you prefer to avoid wine, use extra chicken or beef broth with a splash of lemon juice or white wine vinegar to maintain acidity and depth in the sauce. This keeps the flavor balanced and delicious.
Is there a way to make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs for the meatballs, and substitute the all-purpose flour with gluten-free flour or cornstarch when making the sauce. Also, double-check your broths and bouillon for gluten ingredients.
Can I prepare the meatballs ahead of time?
Yes, you can mix and shape the meatballs a day ahead and keep them refrigerated. Just bake them right before making the sauce for best texture and flavor. This prep can save valuable time on busy days.
What type of egg noodles work best?
Wide, flat egg noodles are traditional and perfect for holding onto the creamy sauce. However, any pasta with a bit of surface texture, like pappardelle or fettuccine, is great too. Just cook them al dente to avoid mushiness.
Final Thoughts
Sharing this Meatball Stroganoff Recipe with you feels like passing along a treasured secret for comfort and flavor rolled into one. It’s a dish that everyone will love coming back to, whether on a chilly evening or a weekend dinner. Give it a try—the ease of preparation combined with the rich, satisfying results will surely make it one of your favorites too!
Print
Meatball Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Meatball Stroganoff recipe combines tender Italian-seasoned meatballs baked to perfection with a rich, creamy mushroom and sour cream sauce served over egg noodles. The sauce is enhanced with white wine, Dijon mustard, and Worcestershire sauce for a savory depth, making it a comforting and satisfying meal that’s perfect for family dinners.
Ingredients
Meatball Mixture
- 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 all-purpose flour
- ½ cup sour cream
Pasta
- ½ lb egg noodles
Instructions
- Prep Work: Prepare all ingredients by mincing garlic and cleaning mushrooms. Measure out the sauce components and set aside for assembly later.
- Combine Meatball Mixture: In a large bowl, stir breadcrumbs with the half-and-half and let sit for 1-2 minutes until absorbed. Season ground beef and pork with salt and pepper and add to the bowl along with dried oregano, parsley, Parmesan cheese, whisked egg, and minced garlic. Gently mix until everything is just combined, being careful not to overmix to avoid tough meatballs. Cover and refrigerate the mixture.
- Combine Sauce Ingredients: In a large measuring cup with a spout, mix together beef broth, chicken broth, bouillon cube, Worcestershire sauce, Dijon mustard, dried parsley, thyme, and paprika. Set aside for later use.
- Roll & Bake the Meatballs: Preheat the oven to 400°F (204°C). Use a tablespoon scoop to portion the meat mixture and roll into 1-inch meatballs. Place the meatballs on a lightly greased light-colored baking sheet and bake for 12 minutes, until cooked through. Remove from oven and set aside.
- Cook the Noodles: While the 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. Drain and set aside.
- Make the Sauce – Sauté Mushrooms: Heat olive oil in a large skillet or pot over medium-high heat. Add the mushrooms and sauté for about 7 minutes, stirring frequently. Season with a pinch of salt halfway through to enhance mushroom flavor.
- Add Wine and Reduce: Pour in the white wine and use a silicone spatula to scrape any browned bits off the bottom and sides of the pan. Continue stirring and cooking for 4 minutes until the wine is reduced by half.
- Add Butter, Garlic, and Flour: Stir in the butter and minced garlic, cooking for 1-2 minutes until fragrant. Sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour and form a roux.
- Add Sauce Mixture and Simmer: Gradually pour in the prepared broth mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a boil, then reduce heat and simmer gently.
- Incorporate Sour Cream: Place the sour cream in a small bowl and mix in ½ cup of the hot sauce to temper it. Then slowly stir this mixture back into the skillet to fully combine without curdling.
- Add Meatballs and Heat Through: Gently fold the baked meatballs into the sauce and heat until warmed through.
- Serve: Place cooked egg noodles into serving bowls. Ladle the meatball stroganoff sauce over the noodles, garnish with fresh parsley if desired, and serve hot.
Notes
- Use dry white wine suitable for cooking, such as a Sauvignon Blanc or Pinot Grigio.
- You can substitute half-and-half with whole milk if preferred.
- For a deeper flavor, consider using homemade beef and chicken broth.
- Do not overmix the meatball mixture to keep the meatballs tender.
- Use a light-colored baking sheet to better monitor the browning of the meatballs.
- If sour cream is not available, Greek yogurt can be a substitute but add it off heat to avoid curdling.
