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This meatball stroganoff recipe has that heavenly, slow-cooked flavor, and it’s surprisingly easy to make! Tender, juicy meatballs are smothered in a creamy mushroom sour cream sauce and served over your choice of noodles, rice, or mashed potatoes!
Holly’s Recipe Highlights
- Flavor: This recipe has a deep umami flavor from the mushrooms and beef, with a creamy tang from the sour cream mushroom sauce.
- Skill Level: This recipe is an easy, one-pot recipe that goes from the stovetop to the table in minutes.
- Time-Saving Tip: Use frozen meatballs for a quick weeknight meal.
- Serving Suggestions: Spoon it over rice, mashed potatoes, or egg noodles. Serve it with a side of roasted Brussels sprouts or steamed broccoli for a meal you’ll love.
Ingredients Notes & Swaps
- Meatballs: This recipe is made with homemade meatballs, but frozen meatballs will work just as well (check out the recipe notes for directions). Swap them for turkey or chicken meatballs.
- Stroganoff Sauce: This recipe is made really quickly with condensed French onion soup & sour cream. You can replace French onion soup with either cream of mushroom soup or onion soup mix. For a healthier alternative, replace sour cream with Greek yogurt.
- Mushrooms: Mushrooms stretch the meal further and have great flavor. Replace mushrooms with sliced fried onions. Stretch the fish even further and add leftover veggies or a bag of mixed frozen veggies.
How to Make Meatball Stroganoff
- Prepare meatballs (full recipe below) and set them aside.
- Cook mushrooms and garlic in butter. Add flour and cook another minute.
- Add remaining ingredients except for sour cream and bring to a boil, then simmer.
- Stir in sour cream. Season and serve.
Storing Leftovers
Keep leftover meatball stroganoff in a covered container in the fridge for up to 4 days. Freeze in zippered bags for up to 4 weeks. For best results, freeze the meatballs and sauce separately from the noodles. Thaw in the fridge before reheating.
More Meatball Favorites
Did you enjoy this Meatball Stroganoff? Leave us a rating and comment below!
Meatball Stroganoff
Equipment
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
- 2½ tablespoons all-purpose flour
- 1 (10.5 ounces) can condensed French onion soup or condensed beef broth*
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
Instructions
- To make the meatballs, tear the bread into small pieces and add it to a medium bowl with the milk. Mix well and rest until the bread has soaked up the milk.
- Add the beef, egg, parsley, garlic powder, salt, and black pepper. Mix until just combined. Shape the mixture into 24 meatballs, approximately 1 ½ tablespoons each.
- In a 12-inch skillet, heat the olive oil over medium high heat. Add the meatballs and brown on all sides, about 5 to 7 minutes. Transfer the meatballs to a plate.
- To make the sauce, add the butter, mushrooms & garlic to the skillet, and cook until softened, about 4 minutes more. Stir in flour and cook for 1 minute.
- Add the condensed French onion soup, water, and mustard. Once combined, add the meatballs back in. Bring to a boil, reduce the heat to a simmer, and let simmer uncovered for 10 to 12 minutes or until the meatballs are cooked through and the sauce is thickened.
- Remove from the heat and stir in sour cream.
- Season with salt & pepper to taste, serve over egg noodles, and garnish with parsley.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious! My family loved it and kids asked for seconds! Will be adding this recipe to our cookbook.
Daniel, that’s wonderful to hear! I’m so glad your family loved it, and how great that the kids asked for seconds.
Absolutely amazing looking at these recipes makes my mouth water. I could just imagine tasting it. Only wish there was videos on each recipes would make it just a little easier to follow but other than that it’s absolutely amazing these recipes thank you so much.
So glad you are enjoying them, Cass! We are slowly creating videos to each recipe.
This recipe was a hit with the family! Added a few dashes of Worcestershire sauce to the gravy for a flavor kick and garlic powder. Turned out amazing. Will make again soon!
So glad you loved it Sylvia!
Hi! Could I make this in the crockpot?
Hi Sheila, that should work well. You can follow the instructions in this slow cooker stroganoff recipe.
My family said best recipe I’ve made to date for stroganoff
I’m so happy to hear your family loves it, Sharon!
This was a miss for us. No one really enjoyed it. My kids said the mustard flavor was too strong and I didn’t really enjoy the onion soup flavor profile. I did like the ease of using meatballs though so maybe I’ll try that with a different sauce recipe.
Thanks for trying our recipe, Jen!
I made this for family gathering. It was wonderful! My hubby kept telling all how delicious it was and they all agreed. I like it better than my own 50-year go to recipe! I used Lipton dehydrated onion soup mix in meatballs and sauce.
So happy everyone loved it, Sharon!
came out perfect, I used the beef stock method & bread crumbs because I only have pumpernickel rye bread on hand, I will definitely make again
So glad you enjoyed it, Andrew!
It’s a good recipe and worth making again! I liked that I had everything on hand and the author supplied an option if you didn’t have the soup on hand.
We are so glad you enjoyed this recipe, Tiffany! Thanks for leaving a comment.
I made this on 5 Oct 2023, with one caveat, I used Thai beef meatballs, and followed the rest of the recipe as written, nothing short of a perfect dish! The Thai family and I loved this, this will be a regular now. Thanks Holly for the great recipe.
I’m so glad your family loved it Lee, I bet the Thai beef meatballs were great in this recipe.