Easy Meatball Stroganoff

Creamy meatball stroganoff is a twist on a classic favorite. Juicy meatballs cooked in creamy mushroom sauce is sure to be a dinnertime hit.

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Ground beef / beef mince.
• White bread. I soak the bread in milk to make the juiciest meatballs but you can use breadcrumbs too.
• Egg. 
• Parmesan cheese. 
• Garlic powder. 
• Dried mixed herbs.
• Onion. 
• Garlic. 
• Mushrooms. 
• Flour. 
• Beef stock. 
• Sour cream / Crème fraîche.
• Parsley. 
• Salt and pepper.

How to make meatball stroganoff

1. Make the meatballs: Remove the crusts from the bread then place in a large bowl. Pour over the milk and allow to soak for a few minutes. Add the beef, egg and seasoning and mix well. With wet hands, form meatballs and set aside. Heat a large, deep pan over medium-high heat. Add a splash of oil then add the meatballs and allow to brown until golden brown on all sides. Remove from the pan and set aside.
2. Make the sauce: In the same pan, add the onion, garlic and mushrooms. Allow to cook until any liquid the mushrooms might have released has cooked off and the mushrooms start to brown. Add the flour and stir in then pour in the stock. Stir until the sauce starts to simmer. Add the sour cream and stir until combined with the sauce.
3. Cook the stroganoff: Place the meatballs back in the sauce along with any of their resting juices. Bring to a simmer and cook for 7-10 minutes until the meatballs are fully cooked and the sauce is thick and creamy. Season to taste and top with the parsley before serving.

Meatball recipes

1. Greek meatballs
2. Cheesy baked meatballs
3. Tuscan slow cooker meatballs

Creamy meatball stroganoff

Creamy meatball stroganoff is a twist on a classic favorite. Juicy meatballs cooked in creamy mushroom sauce is sure to be a dinnertime hit.

4.22 from 33 votes

Print Pin Rate

Course: Dinner

Cuisine: American, Russian

Keyword: beef stroganoff meatballs, meatball stroganoff, meatball stroganoff recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 274kcal

Author: Alida Ryder

Servings: 8

Ingredients

• 1 kg (2lbs) ground beef / beef mince
• 2 slices fresh bread (approximately 1 cup)
• 3 tbsp milk / stock
• 1 egg beaten
• 1 tsp garlic powder
• 2 tsp dried mixed herbs
• 2 tsp salt
• 1 tsp black pepper
• ½ cup grated Parmesan cheese

For the stroganoff sauce

• 1 onion finely chopped
• 4 garlic cloves crushed
• 500 g (1lb) mushrooms sliced
• 1 tbsp flour
• 1½ cups beef stock
• 1 cup sour cream / Crème fraîche
• 1 tsp wholegrain mustard
• salt and pepper to taste
• chopped parsley for serving

Instructions

• Remove the crusts from the bread then place in a large bowl. Pour over the milk and allow to soak for a few minutes.
• Add the beef, egg and seasoning and mix well.
• With wet hands, form meatballs and set aside.
• Heat a large, deep pan over medium-high heat. Add a splash of oil then add the meatballs and allow to brown until golden brown on all sides. Remove from the pan and set aside.
• In the same pan, add the onion, garlic and mushrooms. Allow to cook until any liquid the mushrooms might have released has cooked off and the mushrooms start to brown.
• Add the flour and stir in then pour in the stock. Stir until the sauce starts to simmer. Add the sour cream and mustard and stir until combined with the sauce. 
• Place the meatballs back in the sauce along with any of their resting juices. Bring to a simmer and cook for 7-10 minutes until the meatballs are fully cooked and the sauce is thick and creamy.
• Season to taste and top with the parsley before serving. 

Nutrition

Calories: 274kcal | Carbohydrates: 16g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 921mg | Potassium: 836mg | Fiber: 1g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 4mg