This meatball stroganoff recipe is loaded with savory flavor!
Tender, juicy meatballs are smothered in a creamy mushroom sour cream sauce and served over your choice of noodles, rice, or mashed potatoes!
Make the meatballs from scratch or keep it quick and use your favorite frozen meatballs.
Savory Meatball Stroganoff
- This meatball stroganoff recipe is an easy, one-pot recipe that goes from the stovetop to the table in minutes!
- True comfort food, this is a great twist on beef stroganoff because it’s easy and it reheats well.
- Make it from scratch or use frozen meatballs for a quick weeknight meal.
Ingredients for Meatball Stroganoff
Meatballs – This recipe is made with homemade meatballs but frozen meatballs will work just as well (check out the recipe notes for directions).
Stroganoff Sauce – This recipe is made really quick to make with condensed French onion soup & sour cream. You can replace French onion soup with either cream of mushroom soup or onion soup mix. For a healthier alternative, replace sour cream with Greek yogurt.
Mushrooms – Mushrooms stretch the meal further and have great flavor. Replace mushrooms with sliced fried onions.
How to Make Meatball Stroganoff
This recipe has that heavenly, slow-cooked flavor, but it’s surprisingly easy to make!
- Prepare meatballs as directed in the recipe below and set them aside.
- Cook mushrooms and garlic in butter until softened. Add flour and cook another minute.
- Add remaining ingredients except for sour cream and bring to a boil, then simmer until thickened.
- Stir in sour cream. Season and serve over egg noodles, rice, or mashed potatoes.
Keep leftover meatball stroganoff in a covered container in the fridge for up to 4 days. Freeze in zippered bags for up to 4 weeks. Thaw in the fridge before reheating. Leftover meatball stroganoff can be made into a hearty stroganoff soup, or added to a casserole.
Did your family enjoy this Meatball Stroganoff? Leave us a rating and a comment below!
Rich & savory meatball stroganoff goes from stovetop to tabletop in no time. It’s perfect for a family dinner!
To make the meatballs, tear the bread into small pieces and add it to a medium bowl with the milk. Mix well and rest until the bread has soaked up the milk.
Add the beef, egg, parsley, garlic powder, salt, and black pepper. Mix until just combined. Shape the mixture into 24 meatballs, approximately 1 ½ tablespoons each.
In a 12-inch skillet, heat the olive oil over medium high heat. Add the meatballs and brown on all sides, about 5 to 7 minutes. Transfer the meatballs to a plate.
To make the sauce, add the butter, mushrooms & garlic to the skillet, and cook until softened, about 4 minutes more. Stir in flour and cook for 1 minute.
Add the condensed French onion soup, water, and mustard. Once combined, add the meatballs back in. Bring to a boil, reduce the heat to a simmer, and let simmer uncovered for 10 to 12 minutes or until the meatballs are cooked through and the sauce is thickened.
Remove from the heat and stir in sour cream.
Season with salt & pepper to taste, serve over egg noodles, and garnish with parsley.
To use fully cooked frozen meatballs, add them to the skillet along with the soup and cook until the meatballs are heated through.
Leftovers can be stored in a covered container in the fridge for up to 4 days. Freeze in zippered bags for up to 4 weeks (without the noodles).
Calories: 273 | Carbohydrates: 12g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 608mg | Potassium: 680mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.