This Meatball Stroganoff recipe is an easy dinner idea that the whole family will love! Featuring juicy meatballs and a creamy mushroom sauce, it uses simple ingredients, so it's quick to pull together even on the busiest of weeknights.
Why You'll Love It:
- Quick and easy. Once the meatballs are browned, everything comes together quickly (yes, even the creamy sauce).
- Uses frozen meatballs… but you can use homemade meatballs if you prefer!
- Super versatile. Try using turkey meatballs (or chicken meatballs) as a flavorful meal prep option for high-protein lunches on the go.
Ingredients
- Meatballs: We love to use frozen meatballs, but you can use your favorite juicy homemade meatballs instead if you prefer! Just make sure they are browned and cooked through before adding them to the creamy stroganoff sauce.
- Mushrooms: Fresh mushrooms are our top pick, but in a real pinch, you might be able to swap in some canned mushrooms.
- Cream of mushroom soup (or homemade cream sauce): This is an easy shortcut that makes this one pan meatball stroganoff quick and easy. If you prefer, you can use homemade cream of mushroom soup, OR prepare a roux with added cream, milk, and mushrooms.
- Sour cream: This makes the sauce ultra creamy - it's so good! We recommend a good quality brand that is thick, like Daisy, Good Culture, or Gay Lea Gold.
- Beef broth: or beef stock. We have good results using a concentrate (like Better Than Bouillon) with boiling water - it's easy to keep on hand in the fridge for when needed.
You will also need:
- Onions
- Garlic
- Worcestershire sauce
- Butter
- Olive oil
- Seasonings (pepper, paprika, and salt to taste)
How to Make Stroganoff with Meatballs
Featuring tender meatballs and a rich sour cream sauce, this recipe is just like the classic stroganoff recipe - but with some quick and easy shortcuts. It's the perfect easy dinner for busy weeknights!
Before you get started: Bake the meatballs according to the recipe or package instructions.
- Sauté the mushrooms and onion with 1 tablespoon of butter over medium heat.
- Once the mushrooms are soft, add the garlic and cook for another 30-60 seconds.
- Add in the beef broth, cream of mushroom soup, and seasonings.
- Stir well and simmer for about 5 minutes, or until thickened.
- Once the meatballs are cooked through and browned, remove them from the oven.
- Add the meatballs to the skillet, stirring them into the sauce. Simmer for 4-5 minutes.
- Add in the sour cream and stir until well incorporated.
- Taste and adjust salt, pepper, and other seasonings to your liking. Sprinkle with fresh parsley and serve over cooked egg noodles or mashed potatoes. Serve with steamed green beans, broccoli, or your choice of vegetables.
Substitutions
- Chicken or turkey meatballs: Swap these out for classic beef meatballs.
- Using homemade meatballs: Use your favorite homemade meatball recipe in place of the frozen ones called for in the recipe - just bake them first!
- Homemade cream sauce: Make a roux by stirring together equal parts butter and flour, then slowly add in whole milk. Add salt, pepper, chopped mushrooms, and parmesan. Simmer until thickened.
- Gluten-free: Select gluten-free meatballs (made without breadcrumbs) and use your favorite gluten-free cream of mushroom soup (we like Pacific Foods). Alternatively, you may choose to make a roux-based cream sauce using gluten-free flour.
Try This: Ground Beef Stroganoff
- Brown 1 pound of ground beef (or beef mince) in the skillet, then drain off the excess fat.
- Add in the mushrooms, onion, and butter, and cook until the mushrooms and onions are soft.
- Add the remaining ingredients to make the sauce, simmer for 5 minutes, then add the meatballs and simmer for another 4-5 minutes.
Expert Tips
- Use good-quality sour cream. I've tested sooooo many recipes and have tried so many types of sour cream. The best results come from those that are really thick, like Daisy, Good Culture, or Gay Lea Gold.
- Control the heat. Keep it at a low simmer. You don't want to curdle the sauce, just maintain enough of a simmer to thicken it.
- Fresh mushrooms are the best. The fresher the mushrooms, the better the flavor. Button mushrooms are great, but cremini or baby bella are even better!
If you loved this recipe for meatball stroganoff, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Meatball Stroganoff
This Meatball Stroganoff recipe is an easy dinner idea using simple ingredients that the whole family will love! Perfect for busy weeknights.
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Servings: 4 servings
Calories: 487kcal
Ingredients
- 1 pound frozen meatballs or homemade meatballs
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 8 ounces (227g) mushrooms sliced
- ½ cup diced white onion about ½ large onion or 1 medium
- 1 teaspoon minced garlic 1-2 cloves
- 1 can (10.5oz) cream of mushroom soup undiluted
- ¾ cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon black pepper
- ½ cup sour cream thick (like Daisy, Good Culture, or Gay Lea Gold)
- Egg noodles or mashed potatoes for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the meatballs. Bake the meatballs according to the package instructions, or recipe instructions if you are using homemade meatballs. They should be cooked to an internal temperature of 160°F (71°C). Set aside.
- Sauté the mushrooms. Add the butter, olive oil, sliced mushrooms, and onions to a large skillet and heat over medium heat. Cook until the mushrooms are soft (about 5 minutes), stirring often.
- Add the garlic and saute for another 30-60 seconds, until fragrant.
- Prepare the sauce. Immediately whisk in the beef broth, then add the condensed cream of mushroom soup, Worcestershire sauce, paprika, and black pepper. Whisk well until smooth.
- Simmer until thickened. Reduce the heat and simmer for about 5 minutes, stirring often to prevent scorching. Lower the heat further if needed.
- Add the meatballs. Transfer the cooked meatballs to the sauce and fold them in until fully coated. Simmer for an additional 4-5 minutes, or until they are heated through.
- Add the sour cream. Remove from the heat and gently fold in the sour cream until it is fully incorporated.
- Garnish and serve. Serve over mashed potatoes, hot cooked egg noodles, or the side of your choice. Garnish with fresh chopped parsley (if desired).
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Using homemade meatballs: If you prefer, you can use your favorite homemade meatball recipe instead of the frozen ones called for.
Gluten-free: Use a gluten-free meatball, swap the cream of mushroom soup for a gluten-free variety (we like Pacific Foods), and serve over mashed potatoes or gluten-free egg noodles.
Storage: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. Reheat leftovers in a microwave or saucepan until completely heated through.
Without cream of mushroom soup: You can make your own condensed cream of mushroom soup, or prepare a half-cream, half-milk roux with mushrooms added.
Nutrition
Calories: 487kcal | Carbohydrates: 10g | Protein: 26g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 862mg | Potassium: 737mg | Fiber: 1g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
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Dorothy Bigelow says
So quick and easy and the sauce is a big hit with my picky eater!