Looking for a comforting and hearty meal that combines the rich flavors of beef stroganoff with the satisfying texture of meatballs? You’ve come to the right place. This Meatball Stroganoff recipe is the perfect blend of tender meatballs simmered in a creamy, savory sauce. It's a dish that’s sure to become a family favorite. Read on to discover how you can make this delectable meal from scratch, with step-by-step instructions, tips, and variations to suit your preferences. Get ready to impress your loved ones with this delicious and easy-to-make recipe!
What is Meatball Stroganoff?
Meatball Stroganoff is a delightful twist on the classic beef stroganoff, a dish that originated in Russia and has become a beloved comfort food around the world. Traditional beef stroganoff typically features thin slices of beef cooked in a creamy sauce with mushrooms and onions, often served over egg noodles or rice. In this variation, we swap out the slices of beef for juicy, flavorful meatballs. The result is a dish that's just as rich and satisfying, with the added heartiness of meatballs that soak up all the delicious sauce.
Ingredients List for Meatball Stroganoff
For the Meatballs:
- 2 slices white bread, crust removed
- 3 tablespoons milk
- 1 pound lean ground beef
- 1 egg
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 2 ½ tablespoons all-purpose flour
- 10.5 ounces condensed French onion soup or condensed beef broth*
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
Substitutions and Variations
Substitutions:
- Ground Meat: While this recipe uses lean ground beef, you can substitute it with ground turkey, chicken, or pork for a lighter or different flavor profile.
- Bread: If you don’t have white bread on hand, any type of bread will do. Gluten-free bread can also be used for a gluten-free option.
- Dijon Mustard: If Dijon mustard isn’t available, you can use yellow mustard or even a teaspoon of horseradish for a bit more kick.
- Sour Cream: Greek yogurt can be used as a healthier alternative to sour cream, offering a similar creamy texture with fewer calories.
Variations:
- Spicy Meatball Stroganoff: Add a pinch of red pepper flakes to the sauce or a dash of hot sauce to the meatball mixture for a spicy twist.
- Herbed Stroganoff: Add fresh herbs like thyme, rosemary, or dill to the sauce for an extra layer of flavor.
- Vegetarian Stroganoff: Replace the meatballs with plant-based meatballs or hearty vegetables like portobello mushrooms for a vegetarian version.
Step-by-Step Cooking Instructions

How to Make the Meatballs:
- Prepare the Bread and Milk Mixture: Begin by soaking the two slices of white bread in the milk until it becomes soft and mushy. This step is crucial for ensuring that your meatballs remain tender and moist. The milk-soaked bread acts as a binder and prevents the meatballs from becoming too dense.
- Mix the Ingredients: In a large mixing bowl, combine the ground beef, egg, dried parsley, garlic powder, salt, and black pepper. Add the milk-soaked bread and mix everything together thoroughly. Use your hands or a spoon to ensure that all the ingredients are well combined.
- Form the Meatballs: Once the mixture is ready, start forming the meatballs. Aim for a size that's slightly larger than a golf ball, as this will allow them to cook evenly while maintaining their juiciness. You should end up with about 16-20 meatballs, depending on the size.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 5-7 minutes, turning them occasionally until they are browned on all sides. Remove the meatballs from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
How to Make the Sauce:
- Sauté the Mushrooms and Garlic: In the same skillet, add the butter and let it melt over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown and have released their juices. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Create the Roux: Sprinkle the flour over the mushroom and garlic mixture, stirring constantly to create a roux. Cook the roux for about 2 minutes to eliminate the raw flour taste. This step is essential for thickening the sauce and giving it a smooth, velvety texture.
- Add the Broth and Water: Slowly pour in the condensed French onion soup (or beef broth) and the water, stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken as it cooks.
- Incorporate the Mustard and Sour Cream: Once the sauce has thickened, stir in the Dijon mustard and sour cream. Mix well until the sauce is creamy and smooth. Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Combine Meatballs with Sauce: Return the cooked meatballs to the skillet, gently stirring to coat them in the sauce. Let the meatballs simmer in the sauce for about 10 minutes, allowing the flavors to meld together and the meatballs to absorb the rich sauce.
How to Cook Meatball Stroganoff: A Step-by-Step Guide
- Gather Ingredients: Start by gathering all the ingredients listed above. Having everything prepped and ready will make the cooking process smoother and more enjoyable.
- Prepare Meatballs: Follow the instructions above to prepare and cook the meatballs. Ensure they are browned and cooked through before setting them aside.
- Make the Sauce: While the meatballs rest, begin preparing the sauce. Sauté the mushrooms and garlic, create the roux, then add the broth, water, mustard, and sour cream.
- Simmer Meatballs in Sauce: Once the sauce is ready, add the meatballs back to the skillet. Allow them to simmer in the sauce for 10 minutes, ensuring they are fully coated and infused with flavor.
- Cook and Serve: While the meatballs are simmering, you can prepare your choice of side—be it egg noodles, rice, or mashed potatoes. Once everything is ready, serve the meatballs and sauce over your chosen side.
Common Mistakes to Avoid
- Overcrowding the Pan: When cooking the meatballs, avoid overcrowding the pan. This can lead to steaming rather than browning, resulting in meatballs that are not as flavorful.
- Not Letting the Sauce Thicken: Be patient when making the sauce. Allow the roux to cook and thicken properly to achieve the desired consistency.
- Skipping the Milk-Soaked Bread: The milk-soaked bread is crucial for tender meatballs. Skipping this step can result in dry and dense meatballs.
- Using Low-Quality Beef Broth: Since the sauce relies heavily on the broth for flavor, use a high-quality beef broth or condensed French onion soup to achieve the best taste.
Serving and Presentation Tips
How to Serve Meatball Stroganoff:
Meatball Stroganoff is best served over a bed of egg noodles, but it also pairs wonderfully with mashed potatoes or rice. The rich and creamy sauce coats the noodles, potatoes, or rice beautifully, creating a hearty and satisfying meal. Garnish with fresh parsley or dill for a pop of color and freshness.
Presentation Ideas for Meatball Stroganoff:
For a visually appealing presentation, consider serving the Meatball Stroganoff in individual bowls or deep plates. Place a generous helping of egg noodles or your chosen side at the bottom, then spoon the meatballs and sauce over the top. Garnish with a sprinkle of fresh herbs and a dollop of sour cream. You can also add a side of steamed green beans or a simple salad for a complete meal.
Meatball Stroganoff Recipe Tips
- Make Ahead: You can prepare the meatballs ahead of time and freeze them. Simply defrost and cook as needed. The sauce can also be made in advance and reheated when ready to serve.
- Double the Recipe: This recipe can easily be doubled if you’re serving a larger group or want leftovers. The flavors only get better the next day!
- Customizable: Feel free to adjust the seasoning to your taste. If you prefer a tangier sauce, add more mustard. For a creamier sauce, increase the amount of sour cream.
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat for the meatballs?
Yes, you can use ground turkey, chicken, or pork instead of beef. Just keep in mind that the flavor and texture may vary slightly depending on the meat used.
2. Can I make this dish gluten-free?
Absolutely! Use gluten-free bread in the meatballs and a gluten-free flour blend for the sauce to make this dish gluten-free.
3. What can I use if I don’t have sour cream?
Greek yogurt is a great substitute for sour cream. It provides a similar creamy texture and tangy flavor.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
5. Can I freeze Meatball Stroganoff?
Yes, Meatball Stroganoff freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
Meatball Stroganoff is a comforting, flavorful dish that’s perfect for any occasion. Whether you’re making it for a weeknight dinner or a special gathering, it’s sure to please everyone at the table. With tender, juicy meatballs smothered in a rich and creamy sauce, this recipe is both satisfying and versatile. Don’t forget to experiment with the variations and tips provided to make this dish your own. Give this recipe a try and enjoy a delicious meal that’s bound to become a favorite in your household!
PrintMeatball Stroganoff Recipe
This Meatball Stroganoff recipe combines tender beef meatballs made from ground beef, bread, and parsley with a creamy mushroom sauce. The sauce is enriched with sour cream and flavored with garlic, Dijon mustard, and condensed French onion soup. Serve this comforting dish over egg noodles or rice for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
- Diet: Gluten Free
Ingredients
For the Meatballs:
- 2 slices white bread, crust removed
- 3 tablespoons milk
- 1 pound lean ground beef
- 1 egg
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 2 ½ tablespoons all-purpose flour
- 10.5 ounces condensed French onion soup or condensed beef broth
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
Instructions
- Soak the bread in milk, then combine with ground beef, egg, parsley, garlic powder, salt, and pepper. Form into meatballs.
- Heat olive oil in a skillet and brown the meatballs on all sides. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms and garlic. Stir in flour and cook until lightly browned.
- Gradually add the condensed soup, water, and Dijon mustard. Simmer until thickened.
- Return meatballs to the pan and simmer until cooked through. Stir in sour cream just before serving.
Notes
- Use fresh or dried parsley depending on availability.
- Substitute condensed beef broth if French onion soup is unavailable.
- Serve over egg noodles, mashed potatoes, or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 125mg
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