Meatball Stroganoff
Rich and hearty 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!
Table of contents
This meatball stroganoff is a twist on classic 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 frozen store-bought ones or homemade meatballs
- Sour cream
- Chopped chives, parsley, or dill for garnish
- Cooked egg noodles or rice for serving
Instead of steak or ground beef, you use meatballs to make this hearty comfort food dish. Any meatballs will work – your favorite homemade one or frozen store-bought ones. Beef or turkey – it’s up to you. Using premade ones means this recipe is ready to serve in about 40 minutes, making this recipe a great contender for weeknight meals.
🫕 How to Make Easy Meatball Stroganoff
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.
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 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, mashed potatoes, or rice. Garnish with chopped parsley or chives.
💡 Tips and Shortcuts!
Yes, you can use frozen meatballs – chuck them straight in the pan from the freezer! I’ve made this with frozen beef meatballs and turkey meatballs. Both are great.
You can also use your favorite meatball recipe (or try my easy ground beef meatballs that are quick to prep). Just be sure they are cooked before you add them to the stroganoff. You won’t have to simmer them as long if they are not frozen when you add them.
You can skip chopping the onion and use two cups of frozen chopped onions – a shortcut I am happy to take.
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.
Cooking for kids? You can omit the wine and use beef broth instead.
🥗 Side Dish Ideas
This saucy-rich dish pairs perfectly with a simple vegetable side dish like:
If you love mushrooms, meatballs, and a creamy, savory sauce, this meatball stroganoff recipe is one to add to your list. It’s one of my favorite comfort food recipes – I hope you love it.
Happy Cooking!
🖤 More Favorite Comfort Food Recipes
- Crock Pot Poblano Tomatillo Pork Chile
- Chicken Broccoli Alfredo
- Baked Sausage and Peppers
- Ricotta Meatballs
- Slow Cooker Italian Meatballs
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
PrintMeatball Stroganoff
Meatball stroganoff is an easy twist on the classic comfort food dish. Use frozen meatballs to make this really easy and serve the savory sauce and meatballs over egg noodles or rice for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
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 of 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.
Nutrition
- Calories: 441
- Sugar: 6.3g
- Sodium: 1074.1mg
- Fat: 33g
- Saturated Fat: 13.5g
- Unsaturated Fat: 16.8g
- Trans Fat: 0.7g
- Carbohydrates: 17.4g
- Fiber: 3.5g
- Protein: 19.7g
- Cholesterol: 95.2mg
Keywords: easy meatball stroganoff, stroganoff with frozen meatballs
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. 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.