Meatball Stroganoff
Meatball stroganoff is a twist on the classic beef dish. Use your favorite homemade meatballs or frozen store-bought ones to make this a really easy weeknight dinner. Mushrooms and meatballs simmered in a rich and savory sour cream sauce is serious comfort food!
This meatball stroganoff is a twist on classic beef stroganoff, one of my favorite comfort food recipes. It’s what to make when it’s cold, and you’re craving something warm and cozy. The best part is that it’s weeknight ready, and to that, I say… yay!
Switching things up is one of my favorite things, and this version is the third twist I’ve made with this classic dish – I have a small-scale stroganoff on toast in my cookbook and a ground beef stroganoff that I shared a year or so ago. This meatball stroganoff recipe is the easiest yet and just as delicious.
Ingredients
- Unsalted butter
- Quartered baby Bella mushrooms
- Diced yellow onion
- Salt and black pepper
- Finely chopped garlic
- All-purpose flour
- Dry white wine
- Beef broth or stock
- Dijon mustard
- Meatballs – you can use store-bought frozen meatballs or homemade meatballs
- Sour cream
- Chopped chives, parsley, or dill for garnish
- Cooked egg noodles or rice for serving
How to Make It
☑️ Cook the Mushrooms and Onions
Melt the butter in a non-stick large skillet over medium-high heat. Add the mushrooms, onions, salt, and pepper and sauté them for 10 to 15 minutes or until the mushrooms have released their moisture. Add the garlic and cook it with the mushrooms and onions for a minute or so.
☑️ Make the Sauce
Sprinkle the flour over the top of the mushrooms and stir to coat them evenly. Add the white wine and stir. As it simmers, scrape up all of the browned bits off the bottom of the pan.
Add the beef stock and mustard. Stir and then add the meatballs. Cover the pan and adjust the heat to medium. Simmer the meatballs for ten minutes or until they are warmed through.
Uncover the pan and take it off the heat. Add the sour cream and stir to combine.
☑️ Serve
Serve the meatball stroganoff with noodles, mashed potatoes, or rice. Garnish with chopped parsley or chives.
Leftovers will keep in the refrigerator for three to four days. The sauce may thicken up – you can thin it with a little beef stock or even some water.
More Recipes with Frozen Meatballs
Meatball Stroganoff
Ingredients
- 4 tablespoons unsalted butter
- 16 ounces baby bella mushrooms quartered
- 1 yellow onion diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cloves garlic finely chopped
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup beef stock
- 2 tablespoons Dijon mustard
- 24 ounces frozen beef meatballs
- 1/4 cup sour cream
For Serving
- Cooked rice or egg noodles
- Chopped chives or parsley for garnish
Instructions
- Melt the butter in a large non-stick pan over medium heat. Add the mushrooms, onions, salt, and pepper and cook them for 10 to 15 minutes or until the mushrooms have released their moisture. Add the garlic and cook it with the mushrooms and onions for a minute or so.
- Sprinkle the flour over the top of the mushrooms and stir to coat them. Add the white wine and stir. As it simmers, scrape up all of the browned bits off the bottom of the pan.
- Add the beef stock and mustard. Stir and then add the frozen meatballs. Cover the pan and adjust the heat to medium. Simmer the meatballs for ten minutes or until they are warmed through.
- Uncover the pan and take it off the heat. Add the sour cream and stir to combine. Serve the meatball stroganoff with noodles or rice. Garnish with chopped parsley or chives.
Video
Nutrition Estimate
More Comfort Food Recipes
- Slow Cooker No Bean Chili
- Broccoli Macaroni and Cheese
- Spaghetti with Simple Basil Tomato Sauce
- Cheesy Skillet Meatballs
Happy cooking,
This post was updated from the archives. It was first published in May 2021.
Great dish!! (Meatball Stroganoff).
Is there a way to tweak the recipe to cook the noodles either the meatballs to make it a one pot cook all?
I haven’t tried making it a one-pot recipe, but the liquid would need to be increased, I think. Sorry I don’t have better advice!
Do yourself a favor do not use Alexa’s suggestion for replacement of Dijon mustard. It said replace it with dry mustard , water, white wine vinegar, and sugar. I’m not giving the ratios because I don’t want people to try it. It was disgusting. I then tried to see if I could salvage it by rinsing it off but all the onions and garlic went through the strainer and clogged the garbage disposal and I was forced to just chuck the whole thing. So learn from my mistake. It tasted great before the Dijon. Just omit instead of replacing.
Oh no! Sounds like omitting it was the best thing to do – you can also use other kinds of mustard, I would just avoid anything too sweet like honey mustard.
I wish I would have read the comments before making this.
Two tablespoons of dijon mustard was way too much. Perhaps you made a typo and meant 1 or 1/2 a teaspoon? I was able to salvage it by putting it into a fine sieve and I didn’t loose most of the onions and mushrooms.
I do like the idea of using meatballs instead of ground beef, it looks much more appetizing.
2 tablespoons works out to be 1 teaspoon per serving (6 total servings), so it’s not that much. But, it does have a spicy strong flavor so maybe try a non-spicy mustard if you make it again.
First off, the recipe was excellent! I used homemade meatballs and it worked great.
I agree with decreasing the amount of Dijon, but as an option…add 1 tablespoon and taste, if you like a more dominant Dijon flavor, add the second.
For me, and my family, 2 tablespoons of Dijon took over the flavor of the sauce; we prefer a more beefy/savory flavor versus a more a Dijon flavor. Quantity per serving is not an accurate way of determining the ingredient since the potency of some ingredients can vary.
Great weeknight dinner to pull together quickly. Loved that this didn’t use a can of mushroom soup :). Will be using this recipe again.
So glad you liked it! Thank you for letting me know 🙂
Excellent flavor. Will definitely make this again. Easy to make and tastes like it took lots of effort.
So glad you enjoyed it!
I love this recipe! Followed the recipe exactly and it turned out great! Easy and quick, will be making again!
Can you freeze this recipe
I haven’t tried freezing it, so I can’t so for sure how it will work.
This is a winner! I have made this several times and it is always great. Very easy to make and very very good.
So glad you love the recipe!