Easy Meatball Mushroom Stroganoff
This meatball mushroom stroganoff is made with frozen meatballs, mushrooms, and a creamy sour cream sauce for an easy weeknight dinner.
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!
What Makes This Recipe Easy
- Frozen meatballs save time. There’s no mixing, rolling, or browning meatballs from scratch. Just heat them in the sauce – you don’t even have to thaw them first.
- One skillet for the meatballs and sauce. The creamy mushroom stroganoff sauce comes together in a single pan.
- Easy to make, but not basic. Frozen meatballs are the shortcut, but the creamy mushroom sauce is made from scratch – no canned cream of mushroom soup required.
- Like the classic, but simpler. This cozy comfort food dinner delivers all the creamy, savory flavors of classic stroganoff without all the extra work.
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
- Frozen 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: Cook the mushrooms, onions, salt, and pepper in melted butter until the mushrooms have released their moisture. Add the garlic and cook it with the mushrooms and onions for a minute or so.
- Add the flour: Coat the veggies in flour and then add the wine. As it simmers, scrape up all of the browned bits off the bottom of the pan.
- Simmer the meatballs: Add the beef stock, mustard, and frozen meatballs. Cover the pan and simmer the meatballs for 10 minutes or until they are warmed through.
- Make the sauce: Take the pan off the heat and add the sour cream and stir to combine.
- Serve: Spoon the meatballs stroganoff over cooked rice or egg noodles. Garnish with fresh chives or parsley.
Recipe Tips
- You don’t have to thaw the meatballs before you add them to the sauce, so go ahead and toss them in straight from the freezer.
- This recipe has a generous amount of mustard (2 tablespoons). If you’re not a big fan of mustard, cut the amount to 1 tablespoon. You can always add more.
- 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
- Creamy Meatballs and Gnocchi – a hearty, cozy dinner idea made easy.
- One Pan Baked Penne and Meatballs – one baking dish for easy clean-up.
- 6-Ingredient Meatball Soup – like spaghetti and meatballs but in soup form!
- Slow Cooker Honey Garlic Meatballs – so easy and a great party app or dinner idea.
Easy Meatball Mushroom Stroganoff
Frozen meatballs make this meatball mushroom stroganoff easy enough for a weeknight dinner.
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Servings: 6 servings
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 see note
- 1 cup beef stock
- 2 tablespoons Dijon mustard see note
- 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 4 tablespoons butter in a large non-stick pan over medium heat. Add the mushrooms, onions, 1/2 teaspoon salt, and 1/2 teaspoon 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 2 tablespoons flour over the top of the mushrooms and stir to coat them. Add 1/2 cup white wine and stir. As it simmers, scrape up all of the browned bits off the bottom of the pan.
- Add 1 cup beef stock and 2 tablespoons mustard. Stir and then add 24 ounces 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 1/4 cup sour cream and stir to combine.
- Serve the meatball stroganoff with noodles or rice. Garnish with chopped parsley or chives.
Video
Notes
The white wine adds acidity which balances the richness of the sauce. If you prefer not to use it, use the same amount of beef stock (so 1 1/2 cups total).
If you’re not a big fan of mustard, reduce the amount to 1 tablespoon. You can always add more after you add the sour cream.
Nutrition Estimate
Calories: 445kcal | Carbohydrates: 9g | Protein: 23g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 402mg | Potassium: 814mg | Fiber: 1g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
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More Comfort Food Recipes
- Slow Cooker No Bean Chili – the best slow cooker chili!
- Broccoli Macaroni and Cheese – decadent with a pop of good for you veggies.
- Spaghetti with Simple Basil Tomato Sauce – perfect for a classic spaghetti night.
- Cheesy Skillet Meatballs – a great main dish or appetizer with garlic bread on the side.
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!