Meatball stroganoff is a hearty, easy to make dinner that everyone in the family will love. Learn how to make the perfect meatballs and sauce for this tasty dish.Â
Meatball Stroganoff
Meatball Stroganoff is one of our favorite weeknight meals. Meatballs seem to be a bit easier for kids to eat than traditional steak stroganoff and my kids actually like it more. Mom and dad don’t mind it too much either! 🙂
This is the perfect dish to make when you need a little bit of comfort food but don’t have a lot of extra time to cook. Round it out with a side dish and a dessert, and you have an easy meal.
How to Make This Even Faster
Let me let you in on a little secret. Sometimes I make my own meatballs from scratch, as directed in the meatball stroganoff recipe card below. But sometimes I use pre-cooked meatballs, which makes this recipe even EASIER. Honestly, both ways are delicious.
If you are using pre-cooked meatballs, just heat them before adding them to the sauce at the end. Also, you will want to add about 4 Tbsp of butter to the pan instead of using the grease from the meatballs before adding mushrooms.
What to Serve with Stroganoff
If you are looking to round out your meal, there are so many great side-dish options. We usually like to serve it with one “hot” green veggie (peas, broccoli, Brussels sprouts, etc..) and a side salad.
This also tastes great if served over other kinds of pasta noodles or even rice (my husband actually prefers it over rice). Enjoy!
More Pasta Recipes:
- One Pot Creamy Garlic Noodles
- Shrimp Alfredo Pasta
- Pasta Primavera with Chicken
- Creamy Bowtie Asparagus Pasta
- Spicy Sausage Pasta
- Pasta Sausage Bake
How to Make Meatball Stroganoff
Ingredients
For the meatballs:
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1 egg lightly beaten
- 1 onion grated
- 1/4 c. milk
- 1 c. panko breadcrumbs
- 2 Tbsp. Worcestershire sauce
- salt and pepper to taste
For the sauce:
- 1/2 Lb. mushrooms sliced
- 4 Tbsp. butter or grease from meatballs
- 1/3 c. flour
- 1 c. milk or more if needed
- 1 1/2 c. beef broth
- 1 c. sour cream
- 1/4 c. Worcestershire sauce
- salt & pepper to taste
- Egg noodles cooked per package instructions
Instructions
For the meatballs:
- In a medium-sized mixing bowl, combine all meatball ingredients.
- Mix well and form into balls.
- Pan fry meatballs in large skillet until completely cooked through.
- Remove cooked meatballs to paper towel-lined plate to drain.
- Set aside.
- Drain all but about 4 Tbsp. of grease from meatballs from pan.
For the sauce:
- Add mushrooms to remaining grease from meatballs and saute over medium-high heat until mushrooms are cooked through.
- Sprinkle flour over mushrooms and stir to form a roux (if the mushrooms have absorbed too much of the grease you can add a little butter here). It should look like a thick paste.
- While whisking, slowly add milk and beef broth forming a gravy consistency. Continue whisking, adding more milk if necessary to thin.
- Reduce heat to a simmer and add sour cream, Worcestershire sauce, and salt and pepper. Add meatballs and heat until hot (but not bubbling).
- Remove from heat and serve over cooked egg noodles.
