Meatball Stroganoff

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!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 528kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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