Meatballs Stroganoff
This Meatball Stroganoff might put all of your favorite instant meals to shame!
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This Meatball Stroganoff is a grown-up take on my favorite childhood recipe, made with from-scratch meatballs, fresh mushrooms, and egg noodles. Growing up, I lived off of easy, instant meals like frozen dinners, mac and cheese, and Hamburger Helper—or, as some might call it, beef stroganoff. A simple boxed pasta meal mixed with ground beef made for a delicious (and seemingly gourmet) dinner for a kid like me. Following the simple recipes on the back of cardboard boxes is how I initially learned to “cook,” if you could call it that. I was always so proud of my creations. And I bet my mom was happy to have an easy excuse not to cook dinner once in a while!
I loved Hamburger Helper, but it wasn’t exactly the most nutritious meal. As an adult, I’m much more health-conscious when choosing what to make for dinner. Still, I have found myself craving my old creations lately, and now I can recreate this tasty recipe with fresh, quality ingredients in under an hour! This Meatball Stroganoff recipe is rich, creamy, and comforting—perfect for cozy fall nights just around the corner! You’ll look forward to cooking and eating your new comfort meal.
Is Meatballs Stroganoff Healthy?
This meatball stroganoff uses lean ground beef and fresh veggies and herbs, making it a healthier option compared to other recipes! Plus, dividing the meat into meatballs is an easy trick for portion control. You can also use turkey, chicken, or vegan meatballs to better suit your dietary preferences. Just so you know, you may need to adjust the cooking times, especially for vegan meatballs.
Make Your Meatballs Even Better
You could just as easily make this recipe with ground beef like Hamburger Helper would suggest, but I’ve a mean recipe for homemade meatballs (check out my Meatball Sliders) that I was eager to incorporate in this dish. And I was right to do so! Pairing meatballs with this creamy mushroom-based pasta gave the dish a total upgrade.
You might notice the recipe calls for breadcrumbs when building your meatballs, but can I let you in on a little secret? I usually use crackers! The inspiration comes from a family recipe and has always made for an incredible and irresistible meatball texture. You can, of course, follow your own recipe or opt for frozen meatballs from the grocery store to save time, but I love the little taste of home that mine brings to the dish.
INGREDIENTS
- 1 pound lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Prepare
Mix and bake meatballs.
Cook
Sauté vegetables, make sauce, add meatballs.
Serve
Serve over noodles with parsley.
Devour!
FAQs & Tips
You can store your leftover Meatball Stroganoff in an airtight container in the fridge for about four days. You can reheat the dish in the microwave or on the stove.
Actually, Meatball Stroganoff is different from Swedish Meatballs. While both dishes are creamy and rich and focus on delicious homemade meatballs, the flavor profiles and cooking methods separate the two.
You can absolutely use frozen meatballs to shorten the prep time on this dish. Note that the flavor profile of your dish may change slightly depending on the type of meatballs you use.
Serving Suggestions
Meatball Stroganoff is traditionally served with egg noodles, but you can try this recipe with any store bought or homemade pasta. Meatball Stroganoff is best served as a main course, paired with a vegetable dish like Crispy Asparagus, Sauteed Broccoli, or Honey Glazed Carrots. You can also add a side of Garlic Toast to complete your dinner.
Once you try this quick, easy, fulfilling recipe for Meatball Stroganoff, you’ll never go back to boxed dinners again!
Meatballs Stroganoff
Ingredients
- 1 pound lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 8 ounces egg noodles
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F. In a bowl, mix ground beef, breadcrumbs, milk, egg, salt, and pepper. Form into 1-inch meatballs and place on a baking sheet.
- Bake meatballs for 15 minutes or until browned and cooked through.
- While meatballs bake, heat olive oil in a skillet over medium heat. Add onions and mushrooms, sauté until tender. Add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables, stir to coat. Slowly add beef broth, stirring continuously. Bring to a simmer and cook until thickened.
- Reduce heat, stir in sour cream. Add baked meatballs to the sauce, stir to coat. Simmer for 5 minutes.
- Cook egg noodles according to package instructions. Serve meatballs and sauce over noodles, garnished with fresh parsley.
Nutrition
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