If you’re craving a cozy, comforting dish that brings together tender meatballs swimming in a luscious, creamy sauce, this Meatball Stroganoff Recipe is your new go-to. It’s like the classic stroganoff you know and love, but with a fun twist—the juicy meatballs add a burst of flavor and convenience, making dinner feel special without hours in the kitchen. This recipe is perfect for weeknight meals or impressing friends with a homey European-inspired delight that’s incredibly satisfying and easy to whip up.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and each play a critical role in giving this dish its amazing texture, vibrant flavor, and that comforting creaminess you’re looking for.
- 1½ lbs precooked meatballs: Whether frozen or thawed, they’re the hearty star that saves time without sacrificing taste.
- ½ teaspoon salt: Enhances all the savory notes in the dish for balanced flavor.
- ½ teaspoon black pepper: Adds just the right kick of warmth and complexity.
- 1 teaspoon Italian seasoning: Brings a fragrant blend of herbs that complement the meatballs perfectly.
- 1 teaspoon garlic powder: For that deep, comforting garlic undertone without the fuss of mincing fresh cloves.
- 1 teaspoon onion powder: Adds a sweet, mellow depth enhancing the sauce’s base flavors.
- 3 tablespoons butter: Creates a rich foundation for the roux that thickens the sauce beautifully.
- 3 tablespoons all-purpose flour: Essential for making a smooth roux that gives the sauce luscious body.
- 2 cups beef broth: Provides a savory, meaty liquid base that’s key to traditional stroganoff flavor.
- 2 tablespoons Worcestershire sauce: Elevates the sauce with a tangy, slightly sweet, umami-packed boost.
- 1 tablespoon Dijon mustard: Adds a subtle sharpness that brightens the flavors and balances richness.
- 1 cup sour cream: The creamy element that creates that classic stroganoff tang and silkiness.
- 10–12 oz medium egg noodles: Their tender bite makes the perfect vessel to soak up all that creamy goodness.
- Fresh or dried parsley: A sprinkle on top for a fresh pop of color and mild herbaceousness.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil, then cook your medium egg noodles according to the package directions. Draining them well and setting aside is key because they’ll soak up the stroganoff’s luscious sauce later, making every bite perfectly coated and deliciously satisfying.
Step 2: Season and Brown the Meatballs
Heat a large skillet over medium heat and add your precooked meatballs. Sprinkle on salt, black pepper, Italian seasoning, garlic powder, and onion powder right in the pan, allowing the spices to really mingle with the meatballs as they brown. This step boosts flavor, giving you that irresistible, herb-infused crust. Once the meatballs are heated through and nicely browned, remove them and set aside to keep warm.
Step 3: Make the Roux
In the same skillet, melt the butter, savoring that nutty aroma, then whisk in the all-purpose flour. Cook this mixture for about 1 to 2 minutes—this step is crucial because it cooks out the raw flour taste and lays the foundation for a velvety sauce thick enough to cling beautifully to every meatball and noodle.
Step 4: Add Broth and Flavor Enhancers
Slowly whisk in the beef broth to the roux, ensuring the mixture stays smooth and lump-free. Stir in Worcestershire sauce and Dijon mustard next, which layer in complexity with their tangy richness. Let this simmer gently for 4 to 5 minutes until the sauce starts to thicken, perfectly balancing the savory and slightly sharp notes that define stroganoff.
Step 5: Stir in Sour Cream and Meatballs
Lower the heat to prevent curdling, then gently fold in the sour cream to add that signature creamy tang. Return your browned meatballs to the pan, allowing them to simmer gently in the sauce for 3 to 4 minutes. This melding time ensures every bite bursts with warm, indulgent flavor.
Step 6: Combine Noodles and Serve
For the classic presentation, you can toss the cooked noodles directly into the skillet to soak up all the sauce, or serve the meatballs and stroganoff sauce ladled over a bed of noodles. A sprinkle of fresh or dried parsley on top adds a bright, fresh contrast for your eyes and palate. Serve hot, and get ready to enjoy one of the most comforting meals you’ll make all year.
How to Serve Meatball Stroganoff Recipe
Garnishes
A generous sprinkle of fresh parsley is the perfect finishing touch, adding a pop of green that lightens the dish visually and introduces a subtle herbaceous note that cuts through the creaminess perfectly. For extra flair, a dusting of smoked paprika or a few chopped chives can also make this meal feel extra special.
Side Dishes
While the egg noodles make a wonderful bed for this dish, you might want to add some crisp steamed green beans, roasted broccoli, or a simple mixed green salad on the side. These lighter, fresh sides offer a delicious contrast, so your plate remains balanced and bright without overshadowing the rich meatball stroganoff.
Creative Ways to Present
For a fun twist, try serving the meatball stroganoff over mashed potatoes or creamy polenta instead of noodles. You could also make a layered casserole by placing noodles and meatballs in a baking dish, topping with sauce and a sprinkle of cheese, and baking until bubbly. These variations put a fresh spin on the Meatball Stroganoff Recipe that will wow your family or guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Meatball Stroganoff Recipe to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, so leftovers often taste even better the next day. Be sure to store noodles and sauce together for the best results.
Freezing
This stroganoff freezes quite well. Portion leftovers into freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for even reheating. Avoid freezing the noodles separately if possible, as they can get mushy.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking or curdling. If the sauce appears too thick, add a splash of beef broth or water to loosen it up. You can also reheat in the microwave using medium power, stirring every minute to ensure even warmth without overheating the sour cream.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs will add an extra level of homemade goodness. Just make sure they are cooked through before adding them to the stroganoff sauce to keep everything consistent and delicious.
Is it possible to make this recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free alternative like coconut cream or a cashew-based sour cream substitute. Use dairy-free butter or oil for the roux, and you’ll still enjoy a rich and creamy stroganoff experience.
Can I prepare this dish without egg noodles?
Definitely. While egg noodles are traditional, you can swap in pasta shapes like fusilli or even wide rice noodles for an interesting texture. Just make sure to cook them al dente to keep the perfect bite.
How spicy is this dish?
This Meatball Stroganoff Recipe is mild with a gentle savory profile, perfect for all palates. If you like some heat, adding a pinch of cayenne pepper or red pepper flakes during seasoning can give it a lovely warm kick.
Can I double this recipe for a larger crowd?
Yes, this recipe scales up nicely. Just ensure you use a larger pan to allow enough space for browning the meatballs and simmering the sauce evenly for the best results.
Final Thoughts
This Meatball Stroganoff Recipe is truly one of those meals that feels like a warm hug on a plate. It’s easy, flavorful, and incredibly satisfying—perfect for weeknights or special occasions alike. I can’t recommend it enough. So next time you want something cozy and delicious, give this recipe a try and watch it become a fast favorite in your rotation!
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Meatball Stroganoff recipe featuring tender precooked meatballs simmered in a creamy sour cream sauce with beef broth, Dijon mustard, and Worcestershire sauce, served over medium egg noodles for a perfect weeknight dinner.
Ingredients
Meatballs and Seasoning
- 1½ lbs precooked meatballs (frozen or thawed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
Pasta
- 10–12 oz medium egg noodles
Garnish
- Fresh or dried parsley (for garnish)
Instructions
- Cook noodles: In a large pot, cook the egg noodles according to the package instructions until al dente. Once cooked, drain them and set aside for serving.
- Season meatballs: Heat a large skillet over medium heat and add the precooked meatballs. Sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned and heated through if they weren’t already warm. Remove them from the skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Slowly whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Add broth & flavor: Gradually whisk in the beef broth, stirring continuously until the sauce is smooth. Then stir in the Worcestershire sauce and Dijon mustard. Let the sauce simmer for about 4 to 5 minutes until it slightly thickens.
- Add sour cream & meatballs: Reduce the heat to low and gently stir in the sour cream until fully incorporated. Return the browned meatballs to the skillet and allow everything to simmer gently for 3 to 4 minutes, ensuring the meatballs are heated through and the sauce is creamy.
- Combine & serve: Toss the cooked egg noodles with the meatball stroganoff sauce or serve the meatballs and sauce generously ladled over the noodles. Garnish with fresh or dried parsley. Serve immediately, enjoying this rich and creamy classic dish.
Notes
- Use precooked meatballs for a quick and convenient meal; fresh meatballs can be used but will require additional cooking time.
- If the sauce becomes too thick, thin with a little extra beef broth or water.
- For extra flavor, add a splash of white wine to the sauce when adding the beef broth.
- Sour cream should be added on low heat to prevent curdling.
- Fresh parsley garnish adds a pop of color and freshness to the dish.
