If you have been craving a comforting dish that delivers rich, creamy flavors with a hearty twist, this Homemade Meatball Stroganoff Recipe is exactly what you need. Combining tender, juicy meatballs with a luscious mushroom and sour cream sauce over tender egg noodles, it reimagines the classic stroganoff with a playful meatball touch that makes every bite pure joy. This dish feels like a warm hug on a plate and is surprisingly easy to whip up for a weeknight dinner or a special family meal.
Ingredients You’ll Need
These ingredients keep the dish straightforward yet flavorful, creating a perfect harmony of textures and tastes. Each component, from the ground meats to the mushrooms and sour cream, plays a vital role in bringing the dish to life.
- 1/2 lb ground beef: Provides rich flavor and juiciness to the meatballs.
- 1/2 lb ground pork: Adds tenderness and a mild sweetness to balance the beef.
- 1/3 cup breadcrumbs: Helps bind the meatballs and keeps them moist.
- 1 egg: Acts as a perfect binder for the meat mixture.
- 2 cloves garlic, minced: Infuses the meatballs with a fragrant, savory punch.
- 1/2 onion, finely chopped: Adds subtle sweetness and depth to the meatball base.
- 1/2 tsp salt: Enhances all the flavors in the dish.
- 1/4 tsp black pepper: Adds a gentle warmth and flavor complexity.
- 1 tbsp oil: For searing the meatballs to a beautiful golden crust.
- 1/2 onion, chopped: Sautéed to add softness and flavor to the sauce.
- 8 oz cremini or button mushrooms, sliced: Provide earthiness and texture in the sauce.
- 1 tbsp Dijon mustard: Lends tang and depth to the creamy sauce.
- 1 tbsp Worcestershire sauce: Brings umami and a subtly savory complexity.
- 2 cups beef broth: Forms the flavorful base of the stroganoff sauce.
- 3/4 cup sour cream: Adds the signature creamy tang that makes stroganoff special.
- 8 oz egg noodles: The perfect tender bed for the meatballs and sauce.
- 2 tbsp fresh parsley, chopped: Adds a fresh, bright finish to the dish.
How to Make Homemade Meatball Stroganoff Recipe
Step 1: Mix the Meatball Ingredients
Start by combining ground beef, ground pork, breadcrumbs, egg, minced garlic, finely chopped onion, salt, and pepper in a large bowl. Mix the ingredients gently until just combined; this keeps the meatballs tender and juicy without overworking the meat.
Step 2: Shape the Meatballs
Once your mixture is ready, form it into meatballs about 1 to 1.5 inches in size. Setting them aside for now allows you to prepare the skillet for searing.
Step 3: Brown the Meatballs
Heat the oil over medium-high heat in a large skillet. Brown the meatballs in batches, turning them carefully so they get a golden sear on all sides. This step is crucial because it locks in flavor and gives the meatballs a beautifully caramelized crust. Once browned, remove the meatballs and set them aside.
Step 4: Sauté the Vegetables
In the same skillet, add a bit more oil if needed. Sauté the sliced mushrooms and chopped onion for about 5 to 7 minutes until they become soft and develop a golden hue. This caramelization adds a deep, savory flavor to the sauce.
Step 5: Build the Sauce
Stir in the Dijon mustard and Worcestershire sauce to the sautéed vegetables, mixing everything together. Then pour in the beef broth, bringing the mixture to a gentle simmer. These ingredients create a tangy, savory foundation for your stroganoff sauce.
Step 6: Simmer the Meatballs
Return the browned meatballs to the skillet, nestling them in the simmering sauce. Cover the pan and allow them to cook gently for 10 minutes. This ensures the meatballs are cooked through and soak up the delicious flavors of the sauce.
Step 7: Add Creaminess
Reduce the heat to low and stir in the sour cream slowly, making sure the sauce heats gently without boiling. The sour cream gives the stroganoff sauce its signature creamy, tangy richness that ties the whole dish together beautifully.
Step 8: Prepare the Egg Noodles
While the sauce is finishing, cook the egg noodles according to the package instructions until tender. Drain them well, as they will be the perfect vehicle for the luscious meatballs and sauce.
Step 9: Garnish and Serve
Serve the meatballs and sauce generously over the warm egg noodles, then sprinkle the freshly chopped parsley on top for a burst of color and freshness. Your Homemade Meatball Stroganoff Recipe is now ready to delight!
How to Serve Homemade Meatball Stroganoff Recipe
Garnishes
Fresh parsley is a classic garnish that adds a bright herbal note, cutting through the richness of the sauce. For an extra touch, you might also sprinkle a little paprika or drizzle a touch of extra sour cream on top for creaminess and visual appeal.
Side Dishes
This hearty dish shines best paired with simple sides like crisp green beans, roasted carrots, or a fresh garden salad to balance out the richness. A crusty bread roll is also wonderful for soaking up any leftover sauce on the plate.
Creative Ways to Present
Try serving your Homemade Meatball Stroganoff Recipe in individual ramekins topped with extra parsley for an elegant look at dinner parties. Alternatively, layering the meatballs and sauce over creamy mashed potatoes instead of egg noodles is a delightful twist that adds comfort and luxury.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors will only deepen as the sauce melds with the meatballs, making reheated portions just as delicious.
Freezing
This recipe freezes wonderfully. Store cooled, portioned servings in freezer-safe containers or bags for up to 2 months. Be sure to leave out the egg noodles when freezing, as they can become mushy upon reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the sour cream from curdling. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much. Avoid microwaving on high heat for best texture.
FAQs
Can I use only one type of ground meat for this recipe?
Absolutely! While the mix of beef and pork offers a balance of flavor and tenderness, you can use just ground beef or ground pork. Keep in mind that pork adds a mild sweetness and moisture, so you might want to add a little extra fat or breadcrumbs if using only beef.
Is there a substitute for sour cream in the stroganoff sauce?
If you don’t have sour cream, Greek yogurt is a great substitute that provides similar creaminess and tang. Just add it at the same stage but be careful not to boil the sauce to avoid curdling.
Can I make the meatballs ahead of time?
Yes! You can mix and shape the meatballs ahead and keep them refrigerated for up to 24 hours before cooking. This makes dinner prep easier, especially on busy days.
What type of mushrooms works best in this recipe?
Cremini or button mushrooms are ideal for this dish because they are mild and hold their texture well. However, baby portobellos or even shiitake can add an earthier flavor if you want to experiment.
How can I make this recipe gluten-free?
To keep it gluten-free, simply swap out the breadcrumbs for gluten-free breadcrumbs and be sure your Worcestershire sauce doesn’t contain gluten. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Homemade Meatball Stroganoff Recipe is a wonderful way to bring the comfort of classic stroganoff to your table with a fun and flavorful twist. It’s approachable, satisfying, and packed with the kind of goodness that makes you want seconds. I can’t wait for you to try it and discover how quickly it becomes a beloved staple in your kitchen, just like it did in mine!
Print
Homemade Meatball Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Homemade Meatball Stroganoff recipe features tender meatballs made from a blend of ground beef and pork, cooked in a creamy mushroom and sour cream sauce, served over hearty egg noodles. A comforting and flavorful twist on classic stroganoff that’s perfect for a family dinner.
Ingredients
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil
Sauce and Noodles
- 1/2 onion, chopped
- 8 oz cremini or button mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 3/4 cup sour cream
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Make the Meatball Mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, finely chopped onion, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. Set them aside to rest while you prepare the sauce.
- Brown the Meatballs: Heat oil in a large skillet over medium-high heat. Add the meatballs in batches and brown on all sides until they develop a nice sear. Remove them from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté the sliced mushrooms and chopped onion for 5 to 7 minutes until softened and golden brown, stirring occasionally.
- Add Flavorings and Broth: Stir in Dijon mustard and Worcestershire sauce to the mushrooms and onions. Pour in the beef broth and bring the mixture to a simmer.
- Simmer Meatballs: Return the browned meatballs to the skillet. Cover the skillet and let everything simmer gently for about 10 minutes until the meatballs are cooked through.
- Add Sour Cream: Lower the heat and stir the sour cream into the sauce. Heat gently without boiling to keep the sour cream from curdling, until the sauce is smooth and creamy.
- Cook Egg Noodles: While the meatballs simmer, cook the egg noodles according to package instructions. Drain them well once cooked.
- Serve and Garnish: Serve the meatballs and stroganoff sauce over the cooked egg noodles. Garnish with freshly chopped parsley before serving for a bright finish.
Notes
- Use a mixture of beef and pork for the most flavorful, tender meatballs.
- Be careful not to overmix the meat mixture to keep the meatballs tender.
- When adding sour cream, do not boil to prevent curdling.
- For a gluten-free version, substitute breadcrumbs and egg noodles with gluten-free alternatives.
- Leftover stroganoff keeps well in the refrigerator for up to 3 days.
