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–+ servings

Meatball Stroganoff

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This Meatball Stroganoff recipe is an easy dinner idea using simple ingredients that the whole family will love! Perfect for busy weeknights.
Course Main Course, Main Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Cooking the meatballs 20 minutes
Total Time 48 minutes
Servings 4 servings
Calories 487
Author Dorothy Bigelow

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.
    Meatballs cooked on a baking sheet lined with parchment paper.
  • 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.
    A skillet with onions and mushrooms.
  • 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.
    Sauteed mushrooms and onions with added condensed soup and seasonings.
  • Simmer until thickened. Reduce the heat and simmer for about 5 minutes, stirring often to prevent scorching. Lower the heat further if needed.
    A creamy sauce with mushrooms in a large skillet.
  • 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.
    Adding meatballs to a creamy sauce in a large skillet.
  • Add the sour cream. Remove from the heat and gently fold in the sour cream until it is fully incorporated.
    A skillet with meatballs in cream sauce, with sour cream being stirred in.
  • Garnish and serve. Serve over mashed potatoes, hot cooked egg noodles, or the side of your choice. Garnish with fresh chopped parsley (if desired).
    A skillet filled with creamy mushroom sauce and meatballs.

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