Easy Meatball Stroganoff

Meatball stroganoff is a hearty, creamy, and absolutely irresistible twist on the classic dish! With tender homemade meatballs, savory mushrooms, and a rich sour cream sauce served over egg noodles, this recipe transforms a busy weeknight into a cozy dinner everyone will love.

Love More Meatball Recipes? Try My  Meatballs and Mashed Potatoes or this Italian Meatballs next.

Why You’ll Love This Recipe

Creamy, hearty, and full of rich flavor, this Meatball Stroganoff is pure comfort food. Tender meatballs are simmered in a velvety mushroom sauce and served over noodles for a warm, satisfying meal. Easy to make and perfect for busy nights, it’s a classic dish with a comforting, homemade feel everyone loves.

Print

Ingredient List

For the Meatballs

• 1 pound (450 g) ground beef
• ½ cup breadcrumbs
• 1 egg
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce & Pasta

• 2 tablespoons butter
• 1 small onion, finely chopped
• 8 ounces (225 g) mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup sour cream
• 12 ounces (340 g) egg noodles, cooked according to package instructions
• Fresh parsley, chopped (for garnish)

Substitution Notes:

• Ground beef: You can use ground turkey or a beef-pork blend for different flavors
• Breadcrumbs: Panko or crushed crackers work beautifully
• Sour cream: Full-fat Greek yogurt works in a pinch, but add it off heat
• Egg noodles: Wide pasta, pappardelle, or even rice make great alternatives
• Fresh mushrooms: Baby bellas or cremini add extra depth

Why These Ingredients Work

Ground beef provides rich, meaty flavor and creates tender meatballs that hold together perfectly in the sauce.

Breadcrumbs and egg are the secret to keeping your meatballs tender and moist instead of dense and tough. They act as binders while adding lightness to the texture.

Parmesan cheese adds a savory, umami punch that elevates the meatballs beyond basic.

Fresh mushrooms bring earthy, deep flavor to the sauce and give it that classic stroganoff character. They release moisture as they cook, creating a more complex sauce.

Butter creates a rich foundation and helps the flour form a proper roux for thickening.

Flour thickens the sauce to that perfect creamy consistency that coats the noodles beautifully.

Beef broth adds depth and savory richness that water just can’t match.

Worcestershire sauce is the secret weapon! It adds a tangy, savory complexity that makes people ask “what’s in this?”

Sour cream creates that signature tangy, creamy stroganoff sauce that makes this dish unforgettable.

Egg noodles are traditional for a reason—their wide, flat shape holds onto that luscious sauce perfectly.

Essential Tools and Equipment

• Baking sheet (for roasting the meatballs)
• Medium mixing bowl (for combining meatball ingredients)
• Large skillet (at least 12 inches—you need room for everything!)
• Wooden spoon or spatula (for stirring the sauce)
• Large pot (for cooking the noodles)
• Whisk (helps prevent lumps in the sauce)
• Measuring cups and spoons
• Colander (for draining noodles)

How To Make Meatball Stroganoff

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. This temperature is perfect for getting those meatballs cooked through while developing a nice light crust on the outside.

Step 2: Mix the Meatball Mixture

In a medium bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and black pepper. Use your hands or a fork to mix until just combined—don’t overmix or your meatballs will be tough! The mixture should hold together when you squeeze it.

Step 3: Shape the Meatballs

Roll the mixture into 1-inch meatballs (about the size of a walnut) and place them on your greased baking sheet, spacing them about an inch apart. Try to keep them uniform in size so they cook evenly. You should get about 20-24 meatballs.

Step 4: Bake the Meatballs

Bake for 12-15 minutes until the meatballs are cooked through and lightly browned on the outside. They should reach an internal temperature of 160°F. While they’re baking, you can start on the sauce!

Step 5: Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add the chopped onions and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until they’re softened and turning golden brown. Don’t rush this step—the caramelization adds so much flavor!

Step 6: Add the Garlic

Stir in the minced garlic and cook for just 30 seconds until fragrant. Garlic burns quickly, so keep stirring and don’t walk away!

Step 7: Create the Roux

Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and creates the base for your creamy sauce.

Step 8: Add the Broth

Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. This is where a whisk really helps! The sauce will start to thicken as it heats up.

Step 9: Season and Simmer

Add the Worcestershire sauce, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly and reduces. It should coat the back of a spoon nicely.

Step 10: Stir in the Sour Cream

This is IMPORTANT—reduce the heat to low before adding the sour cream. Stir it in until the sauce is smooth and creamy. Do NOT let it boil after adding the sour cream, or it will curdle and look separated. Keep it at a gentle simmer.

Step 11: Add the Meatballs

Gently nestle your baked meatballs into the sauce, turning them to coat evenly. Let them simmer together for 2-3 minutes so the flavors meld beautifully.

Step 12: Cook the Noodles

While everything is coming together, cook your egg noodles according to the package directions. Drain them well—you don’t want watery noodles diluting your gorgeous sauce!

Step 13: Serve and Garnish

Serve the creamy meatball stroganoff over a bed of hot egg noodles. Sprinkle with freshly chopped parsley for a pop of color and freshness.

You Must Know

Never boil the sauce after adding sour cream! This is the #1 mistake people make. Sour cream will curdle and separate if it gets too hot. Always add it on low heat and keep the temperature gentle.

Make your meatballs uniform in size. I use a small cookie scoop to ensure every meatball is the same size. This means they all cook at the same rate and you won’t have some overcooked and some undercooked.

Don’t skip the breadcrumbs! They might seem optional, but they actually help keep your meatballs tender and prevent them from becoming dense hockey pucks.

Personal Secret: I always let my meatball mixture rest in the fridge for 10 minutes before shaping. This helps everything bind together better and makes rolling so much easier. Plus, cold meat is easier to handle!

Pro Tips & Cooking Hacks

Use fresh mushrooms for maximum flavor. Fresh mushrooms have so much more depth and umami than canned. Baby bellas or cremini mushrooms are my absolute favorites for this recipe!

Brown your mushrooms properly. Don’t overcrowd the pan! If you pile too many mushrooms in at once, they’ll steam instead of caramelize. Give them space to develop that gorgeous golden color.

Save time with frozen meatballs. In a pinch, you can absolutely use store-bought frozen meatballs! Just bake them according to package directions and add them to the sauce. I won’t tell anyone!

Make the sauce silky smooth. If your sauce seems lumpy after adding the flour, whisk vigorously or use an immersion blender for just a few seconds before adding the sour cream.

Taste and adjust. Before serving, always taste your sauce and adjust the seasoning. Sometimes it needs an extra pinch of salt or a splash more Worcestershire sauce to make those flavors pop.

Let flavors meld. If you have an extra 5 minutes, let the meatballs sit in the sauce off the heat. This allows the flavors to really come together and creates an even more delicious dish.

Flavor Variations / Suggestions

Swedish-Style Meatballs: Add a pinch of nutmeg and allspice to the meatball mixture and use a combination of beef and pork for an authentic Swedish twist.

Extra Mushroomy: Double the mushrooms and add a splash of dry white wine with the broth for an even deeper mushroom flavor.

Creamy Dijon: Stir in 1 tablespoon of Dijon mustard with the sour cream for a tangy kick that’s absolutely divine.

Lighter Version: Use ground turkey instead of beef, swap the sour cream for Greek yogurt, and use whole wheat egg noodles.

Italian Twist: Add Italian seasoning to the meatballs and finish the sauce with a handful of fresh basil instead of parsley.

Spicy Kick: Add a pinch of red pepper flakes to the sauce or mix some cayenne into the meatball mixture for those who like heat.

Bacon Lovers: Cook 3-4 strips of bacon, crumble them, and sprinkle on top before serving. Use the bacon fat instead of butter for extra richness!

Make-Ahead Options

This recipe is fantastic for meal prep and make-ahead cooking!

Meatballs: You can make the meatballs up to 24 hours in advance. After baking and cooling, store them in an airtight container in the fridge. Just reheat them gently in the sauce when you’re ready to serve.

Complete Freezer Meal: Make the entire dish (without the noodles), let it cool completely, and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed. Cook fresh noodles when ready to serve.

Sauce Base: You can make the mushroom sauce (before adding sour cream) up to 2 days ahead. Store in the fridge, then reheat and add the sour cream and meatballs when ready to serve.

Prep Components: Chop your onions and mushrooms the night before and store them in the fridge in separate containers. Shape your meatballs and keep them covered in the fridge until ready to bake.

Recipe Notes & Baker’s Tips

Room temperature matters! If your sour cream is ice cold from the fridge, let it sit out for 10-15 minutes before adding to the sauce. This helps it incorporate more smoothly and reduces the risk of curdling.

Meatball texture tip: Don’t compress the meat too tightly when forming meatballs. A gentle touch creates tender, not dense, meatballs.

Noodle wisdom: Cook your noodles al dente (slightly firm) because they’ll continue to soften when mixed with the hot sauce.

Sauce consistency: If your sauce is too thick, thin it with a splash of beef broth. If it’s too thin, let it simmer a bit longer before adding the sour cream.

Leftover magic: This dish actually tastes even better the next day after the flavors have had time to really marry together!

Serving Suggestions

This meatball stroganoff is a complete meal on its own, but these sides take it to the next level:

Classic Pairings:

• Warm, buttery garlic bread for soaking up every drop of that creamy sauce
• A simple side salad with a light vinaigrette to cut through the richness
• Steamed green beans with a squeeze of lemon
• Roasted broccoli with garlic
• Crusty French bread or dinner rolls

Beverage Pairings:

• A medium-bodied red wine like Merlot or Pinot Noir
• For non-alcoholic options, try sparkling water with lemon or iced tea

Garnish Ideas:

• Extra fresh parsley
• A dollop of sour cream on top
• Freshly cracked black pepper
• A sprinkle of Parmesan cheese
• Fresh dill (adds a wonderful flavor!)

How to Store Your Meatball Stroganoff

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The noodles will absorb some of the sauce, which honestly makes it even more flavorful!

Freezer: Freeze the meatballs and sauce (without noodles) in a freezer-safe container for up to 3 months. Cook fresh noodles when you’re ready to serve.

Reheating Instructions:

• Stovetop (best method): Reheat gently in a skillet over low-medium heat, stirring occasionally. Add a splash of beef broth or milk to loosen the sauce if needed.
• Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring between each, until heated through. Add a tablespoon of broth if the sauce seems thick.

Pro tip: Don’t reheat at high temperatures or the sour cream may separate. Low and slow is the way to go!

Allergy Information

Contains:

• Dairy (Parmesan cheese, butter, sour cream)
• Eggs
• Gluten (breadcrumbs, flour, egg noodles)
• Wheat

Allergy-Friendly Substitutions:

Dairy-Free: Use dairy-free butter, skip the Parmesan in the meatballs (or use nutritional yeast), and replace sour cream with coconut cream or cashew cream.

Gluten-Free: Use gluten-free breadcrumbs, gluten-free flour blend for the sauce, and gluten-free pasta or rice noodles.

Egg-Free: Replace the egg in the meatballs with 3 tablespoons of milk or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).

Lactose-Intolerant: Use lactose-free sour cream and butter. Many stores now carry these!

Questions I Get Asked A Lot

Can I use frozen meatballs instead of homemade?

Absolutely! Store-bought frozen meatballs are a fantastic time-saver. Just bake them according to the package directions and add them to your sauce. I’d recommend getting good quality meatballs from the freezer section—they make a big difference in the final dish!

My sauce separated after adding sour cream—what happened?

This usually happens when the heat is too high. Sour cream curdles when it boils. Make sure to reduce your heat to LOW before stirring in the sour cream, and never let it come to a boil afterward. If it does separate, try whisking in a tablespoon of cold sour cream off the heat—sometimes this brings it back together!

Can I make this in a slow cooker?

Yes! Brown the meatballs first, then add everything except the sour cream and noodles to your slow cooker. Cook on LOW for 4-6 hours. About 30 minutes before serving, stir in the sour cream and cook your noodles fresh. The slow cooker makes this incredibly tender!

Can I use ground turkey or chicken instead?

Definitely! Ground turkey makes a lighter version that’s still delicious. Just know that it will be a bit less rich than beef. You might want to add an extra tablespoon of Parmesan to the meatballs for more flavor. Ground chicken works too, though it’s the mildest option.

Why are my meatballs tough?

The two main culprits are overmixing the meat mixture and packing the meatballs too tightly. Mix just until combined and roll with a gentle hand. Also, make sure you’re using regular breadcrumbs (not dried out bread)—they help keep things tender!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your meatball stroganoff turned out and any creative variations you tried!