This Meatball Stroganoff is easy to make with homemade or frozen meatballs that are tossed in a creamy stroganoff sauce with mushrooms and egg noodles! You won’t believe how amazing this is!

A skillet filled with Meatball Stroganoff in a creamy sauce with egg noodles and mushrooms.

Meatball Stroganoff

There’s something about biting into these juicy, tender meatballs that puts this Meatball Stroganoff over the top! Kids and adults absolutely love this meal, the creamy homemade stroganoff sauce is amazing, with just the right balance of savory and tangy, with delicious mushrooms that pack on the umami flavor! 

I love serving this over extra wide, homestyle egg noodles. There’s nothing cozier. Be sure to check out my PRO TIPS below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Combine the meatball ingredients, roll into 1-inch meatballs, and bake at 400° for 12 minutes. Set aside.

A plate of uncooked meatballs next to a plate of cooked meatballs.

Brown the mushrooms in olive oil. Add wine and reduce by half. Add butter, garlic and flour. Add the sauce mixture. Bring to a boil, then reduce to a simmer. Combine the sour cream in a separate small bowl and add some sauce. Stir to combine, then gradually add it to the skillet. 

A skillet of browned mushrooms with wine being added next to a skillet with a creamy stroganoff sauce.

Add the meatballs back and stir to combine and heat through. If leftovers aren’t anticipated, add the egg noodles and stir to combine. Otherwise, add the egg noodles to serving bowls and ladle the sauce on top. Garnish with parsley and serve!

Adding meatballs and egg noodles to a skillet of stroganoff sauce with mushrooms.

Pro Tips

  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken or beef broth may be used if you don’t cook with wine.
  • Mushrooms: Baby Bella (Cremini) mushrooms are best for this recipe, they hold up well. White Button mushrooms may also be used, or a combination of both.
  • Noodles: I use Pennsylvania Dutch Wide Homestyle Egg Noodles for this recipe, but any variety works!
  • Meatballs: This recipe makes 36 meatballs, frozen meatballs can be used as a shortcut if needed
  • A 3-meat combo (beef, pork, & veal) is great for the meatballs too, some stores sell it pre-combined. All beef can be used if needed.
  • It’s always best to store the sauce and the egg noodles separately so that the noodles don’t become mushy and absorb all of the sauce.
  • Be sure to use full fat sour cream to ensure it doesn’t curdle.
  • Try my classic Slow Cooker Beef Stroganoff, Chicken Stroganoff, and Ground Beef Stroganoff recipes next!

Storage

  • Store the sauce and the noodles separately so that the noodles don’t become mushy and absorb all the sauce. Store in an airtight container and refrigerate for up to 3 days.
  • If freezing, note that the sauce will be a bit thinner when reheated. It’s best to freeze the sauce/meatballs on their own and boil fresh egg noodles when ready to serve.

Meatball Stroganoff in a creamy sauce with mushrooms and egg noodles in a white bowl.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Large Measuring Cup with a Spout– I use this to combine my sauce ingredients for recipes.
  • Silicone Spatulas– Super gentle on your cookware, the best way to stir in ingredients.
  • Baking Sheet– This is what I bake the meatballs on.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil draw
  • Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!
  • Mixing Bowls– These assorted sizes are handy.

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Meatball Stroganoff in a skillet with a wooden spoon on the side.

Meatball Stroganoff

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
5 from 1 rating
Servings: 6 people
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This meatball stroganoff is easy to make with homemade or frozen meatballs that are tossed in a creamy stroganoff sauce with mushrooms and egg noodles!

Ingredients

US Customary - Metric

Meatballs

  • ½ cup Italian breadcrumbs
  • ¼ cup half-and-half, can sub milk
  • ½ lb. ground beef
  • ½ lb. ground pork
  • Salt/pepper, to taste
  • ½ teaspoon EACH: dried oregano, parsley
  • ¼ cup parmesan cheese
  • 1 egg, whisked
  • 3 cloves garlic, minced

Sauce

  • 1 ½ 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 EACH: dried thyme, paprika

Mushrooms, Egg Noodles, etc.

  • 1 tablespoon olive oil
  • 12 oz. baby bella or white button mushrooms, cleaned and patted dry
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • ½ cup sour cream
  • ½ lb. egg noodles

Instructions

Prep Work

  • Combine Meatball Mixture: Add the breadcrumbs to a large bowl and stir in the half and half. Let sit for 1-2 minutes to let the breadcrumbs absorb the liquid and form a paste. Season the beef and pork with salt/pepper and add it to the bowl along with the remaining meatball ingredients. Gently mix until just combined and uniform. Don’t overmix or the meatballs will be tough. Cover the bowl with saran wrap and refrigerate.
  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Roll & Bake the Meatballs

  • Preheat oven to 400° F. Use a tablespoon to scoop exactly 1 tbsp. of meat mixture. Roll into 1-inch meatballs and transfer to a light colored, lightly greased baking sheet. Bake for 12 minutes and set aside once baked.

Cook the Noodles

  • Meanwhile, begin boiling a large pot of salted pasta water for the egg noodles. Once a boil is reached, cook the noodles until al dente according to package instructions. Drain once cooked.

Make the Sauce

  • While the water comes to a boil, heat the oil over medium-high heat. Add the mushrooms and sauté for 7 minutes, stirring frequently. Sprinkle with a little salt halfway through to enhance their flavor.
  • Add the wine and use a silicone spatula to “clean” the bottom and sides of the pot. Cook for 4 minutes, stirring frequently, until the wine is reduced by half.
  • Stir in the butter and garlic and cook for 1-2 minutes. Add the flour and stir to combine for 1 more minute.
  • Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Add the sour cream to a small bowl and add ½ cup of sauce. Stir to combine, then gradually stir it back into the pot.
  • Add the meatballs and stir to combine and heat through. Add the egg noodles to serving bowls and ladle the sauce on top. Garnish with parsley and serve!

Notes

Pro Tips:
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. An equal amount of chicken or beef broth may be used if you don’t cook with wine.
  • Mushrooms: Baby Bella (Cremini) mushrooms are best for this recipe, they hold up well. White Button mushrooms may also be used, or a combination of both.
  • Noodles: I use Pennsylvania Dutch Wide Homestyle Egg Noodles for this recipe, but any variety works!
  • Meatballs: This recipe makes 36 meatballs, frozen meatballs can be used as a shortcut if needed
  • A 3-meat combo (beef, pork, & veal) is great for the meatballs too, some stores sell it pre-combined. All beef can be used if needed.
  • It’s always best to store the sauce and the egg noodles separately so that the noodles don’t become mushy and absorb all of the sauce.
  • Be sure to use full fat sour cream to ensure it doesn't curdle.
  • Try my classic Slow Cooker Beef Stroganoff, Chicken Stroganoff, and Ground Beef Stroganoff recipes next!
Storage:
  • Store the sauce and the noodles separately so that the noodles don't become mushy and absorb all the sauce. Store in an airtight container and refrigerate for up to 3 days.
  • If freezing, note that the sauce will be a bit thinner when reheated. It's best to freeze the sauce/meatballs on their own and boil fresh egg noodles when ready to serve.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 528kcal, Carbohydrates: 41g, Protein: 26g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 144mg, Sodium: 750mg, Potassium: 498mg, Fiber: 2g, Sugar: 3g, Vitamin A: 455IU, Vitamin C: 2mg, Calcium: 129mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie