Meatball Stroganoff

This cozy, one-pan meatball stroganoff comes together in about 30 minutes using frozen meatballs and a rich, creamy mushroom gravy. It’s perfect for busy weeknights!

Easy Meatball Stroganoff Recipe

• A quick weeknight dinner made easy with frozen meatballs and pantry staples.
• Savory, creamy, and loaded with comforting flavors the whole family will love.

Ingredients for Meatball Stroganoff

• Extra Wide Egg Noodles: The classic base for stroganoff, perfect for soaking up the creamy sauce. You can substitute with fettuccine, mashed potatoes, or rice.
• Frozen Meatballs: A time-saving shortcut. Use my easy homemade meatballs (made with ground beef and a few other pantry staples) if you have a little extra time – they’re super simple to throw together!
• Mushrooms: Add hearty, umami flavor to the dish. Baby bella, cremini, or white button mushrooms work great here.
• Yellow Onion: Brings sweetness and depth to the sauce. Shallot or white onion are good substitutes.
• Worcestershire Sauce: Adds a tangy, savory punch. Soy sauce or tamari can be used in a pinch.
• Butter: Adds richness to the sauce and noodles. I like to use salted butter.
• Garlic: Enhances the savory flavor. Use garlic paste or garlic powder if needed.
• Herbs: Dried thyme and ground sage add delicious, earthy flavor to this classic stroganoff dish.
• Flour: Helps thicken the sauce. Use all-purpose flour for this stroganoff.
• Beef Broth: Creates the base of the gravy. Substitute with beef stock. Chicken stock or chicken broth will give a slightly different flavor, but will still work.
• Sherry Cooking Wine: Adds a sweet, nutty flavor. This is what gives that classic stroganoff flavor. You can substitute with white wine vinegar or red wine vinegar, but the flavor won’t be quite the same.
• Dijon Mustard: Adds depth of flavor, but you won’t taste it – I promise! Yellow mustard will work as well.
• Heavy Cream: Creates a luscious, creamy texture. Half and half will work, but the consistency will be thinner.
• Sour Cream: Finishes the sauce with a tangy, creamy richness. Plain, full-fat Greek yogurt works as a substitute.

How to Make Meatball Beef Stroganoff

Cook the egg noodles. Boil noodles according to package directions just until al dente. Drain and toss with butter to prevent sticking.

Brown the meatballs. Heat olive oil in a large sauté pan over medium-high heat. Add frozen meatballs and sauté for about 5 minutes, turning to brown all sides. Remove and set aside.

Sauté the veggies. Add remaining olive oil to the same pan. Sauté mushrooms, onions, and Worcestershire sauce with Kosher salt and black pepper for about 4 minutes, stirring occasionally.

Add aromatics and herbs. Stir in butter, garlic, thyme, and sage with more salt and pepper. Cook for 30 seconds until fragrant.

Thicken the base. Sprinkle in the flour and cook for 1 minute, stirring constantly.

Deglaze and build the sauce. Slowly add beef broth, scraping up the bits from the bottom. Stir in meatballs, sherry, Dijon, heavy cream, and a couple pinches of salt and pepper.

Simmer until thickened. Bring to a gentle simmer. Cover, reduce heat, and cook for 20 minutes until the sauce thickens and meatballs are heated through. Simmer uncovered if sauce needs more reduction.

Finish with sour cream. Remove from heat, stir in sour cream, and season to taste.

Serve and garnish. Spoon meatballs and sauce over egg noodles. Top with fresh parsley and enjoy!

Tips for Making Meatball Stroganoff

• Use pre-sliced mushrooms and frozen diced onions for faster prep.
• Simmer uncovered if your sauce is too thin. The flour and cream need a little time to work their magic.
• Don’t skip the sour cream at the end! It gives stroganoff that signature tang.

Make-Ahead Instructions

• Make the sauce and meatballs up to 2 days in advance.
• Store in the fridge in an airtight container.
• Cook noodles fresh for serving and reheat the sauce and meatballs on the stovetop.

Storing Leftovers

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Keep noodles and sauce separate, if possible, to maintain best texture.

Freezing Meatball Stroganoff

• Freeze just the sauce and meatballs (not the noodles) in a freezer-safe container for up to 3 months.
• Thaw overnight in the fridge before reheating.
• Serve with freshly cooked noodles after reheated.

Reheating Meatball Stroganoff

• Reheat meatballs and sauce in a large skillet, saucepan, or large pot over medium heat until warmed through, stirring occasionally.
• Add a splash of broth or cream if needed to loosen the sauce.
• Reheat noodles separately and combine when serving.
• You can also reheat in the microwave in 30-60 second bursts until warmed through.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• simple house salad
• herby roasted baby potatoes
• air fryer green beans
• air fryer asparagus

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