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–+ servings
Skillet of creamy meatball stroganoff mixed with noodles.
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5 from 5 votes

Meatball Stroganoff

Meatball Stroganoff is one of our favorite weeknight meals! It's a hearty, creamy, delicious dinner everyone loves.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Beef Stroganoff, Meatball
Servings: 6
Calories: 719kcal
Author: Erica Walker

Ingredients

  • 12 ounces egg noodles cooked per package instructions

For the meatballs:

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 egg lightly beaten
  • 1 onion grated
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon ground pepper

For the sauce:

  • 4 tablespoons butter
  • 1 small onion sliced
  • 8 ounces mushrooms sliced
  • 1/4 cup flour
  • 1 cup milk more if needed
  • 1 1/2 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon white pepper (ground pepper is fine)
  • 1 cup sour cream

Instructions

For the meatballs:

  • In a medium-sized mixing bowl, combine all meatball ingredients.
    ground beef in a bowl to make meatballs
  • Form into balls. Pan fry meatballs in large skillet until completely cooked through, or bake at 400°F for 15-20 minutes. Set aside.
    Raw meatballs on a baking sheet

For the sauce:

  • If you pan-fried the meatballs, sauté the onion and mushrooms in remaining grease from the meatballs. If you baked the meatballs, melt the butter in a skillet. Sauté onions and mushrooms over medium-high heat until cooked through.
    Skillet with sautéed mushrooms and onions with flour.
  • Sprinkle flour over vegetables 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 until the sauce reaches a gravy consistency. Continue whisking, adding more milk if necessary to thin.
    Milk added to mushroom and onion roux in a skillet and stirred with a wooden spoon.
  • Reduce heat to a simmer and add Dijon mustard, Worcestershire sauce, thyme, salt and pepper. Add meatballs. Simmer for 15 minutes.
    Beef broth in creamy stroganoff mixture in skillet.
  • Stir in sour cream and heat until hot (but not boiling). See notes regarding sauce thickness.
    Creamy Meatball Stroganoff in a skillet with a wooden spoon.
  • Remove from heat and serve over cooked egg noodles.
    Plate of Creamy Meatball Stroganoff over noodles.

Notes

  • If sauce is too thick, add a little beef broth at a time until it reaches desired consistency.
  • If sauce is too thin, make a cornstarch slurry in a separate bowl by mixing 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until cornstarch is dissolved. Pour the slurry slowly into the stroganoff while stirring. Simmer an additional 1-2 minutes to give it time to thicken.

Nutrition

Calories: 719kcal | Carbohydrates: 63g | Protein: 37g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1628mg | Potassium: 947mg | Fiber: 4g | Sugar: 9g | Vitamin A: 658IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 5mg