meatball stroganoff recipe
The Best meatball stroganoff recipe
I love this recipe because it’s flexible. You can swap the meatballs for ground beef or turkey, or even use leftover roasted chicken for a lighter twist. The sauce itself is simple enough to make ahead and reheat, so it’s great for meal prep too. And while it’s indulgent, it’s not overly heavy—just enough fat to coat the tongue without feeling like a guilt trip. My family doesn’t even notice the extra veggies I sneak in, like grated carrots or zucchini, which adds a little extra fiber without changing the flavor. It’s the kind of dish that feels special for a holiday meal but also works just as well for a quick weeknight dinner. Plus, the way the meatballs melt into the sauce makes it feel like a little indulgence every time.
Classic Meatball Stroganoff
A comforting dish featuring tender meatballs simmered in a rich, creamy tomato sauce served over egg noodles or mashed potatoes. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1 cup beef broth
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 1 package (8 oz) egg noodles
- 2 tbsp butter
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a bowl, combine ground beef, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper. Mix until evenly coated. -
2
Shape meat mixture into 16 small meatballs. Place on a baking sheet lined with parchment paper. Bake for 15–18 minutes until golden brown and cooked through. -
3
While meatballs bake, boil noodles according to package instructions. Drain and set aside. -
4
In a skillet, sauté garlic in butter over medium heat for 30 seconds. Add tomato sauce, beef broth, Dijon mustard, Worcestershire sauce, and sour cream. Simmer for 10 minutes until slightly thickened. -
5
Add cooked meatballs to the sauce and simmer for 5 minutes. Season with salt and pepper to taste. -
6
Serve meatballs and sauce over cooked noodles.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Skillet
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meatball Stroganoff Works
❓ Frequently Asked Questions About Meatball Stroganoff
How do I adjust the consistency of the meatball stroganoff?
If your stroganoff is too thick, stir in a splash of beef broth or warm milk to loosen it. For a thicker sauce, reduce it further over low heat after adding the sour cream. The key is to taste as you go—adjust gradually to avoid altering the dish’s balance.
Can I substitute ground turkey or chicken for beef in this recipe?
Yes, you can, but the texture will differ. Ground turkey or chicken will create a slightly lighter, less rich stroganoff. If using turkey, cook it to a well-done internal temperature (165°F) to ensure safety. For chicken, avoid overcooking to keep the dish tender.
What if I don’t have fresh parsley for garnish?
Fresh parsley is traditional, but dried parsley works in a pinch. Use about half the amount (½ teaspoon for every tablespoon of fresh parsley called for). For a bold flavor, sprinkle with extra black pepper or a pinch of smoked paprika before serving.
How should I store leftovers to keep them fresh?
Store stroganoff in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally, until piping hot. Avoid microwaving directly, as it can make the sauce grainy. Freezing is also fine—reheat from frozen, adding a splash of broth if needed to restore moisture.
Why does my stroganoff taste bland?
Bland stroganoff often stems from underseasoning or missing key flavor boosters. Double-check your salt and pepper levels, and consider adding a pinch of garlic powder or onion powder to the meat mixture. A splash of Worcestershire sauce (½ teaspoon) can also deepen the umami. If the noodles are bland, toss them with a little melted butter or a drizzle of sour cream before serving.
