This meatball stroganoff recipe is loaded with savory flavor!

Tender, juicy meatballs are smothered in a creamy mushroom sour cream sauce and served over your choice of noodles, rice, or mashed potatoes!

Make the meatballs from scratch or keep it quick and use your favorite frozen meatballs.

a serving of meatball stroganoff

Savory Meatball Stroganoff

  • This meatball stroganoff recipe is an easy, one-pot recipe that goes from the stovetop to the table in minutes!
  • True comfort food, this is a great twist on beef stroganoff because it’s easy and it reheats well.
  • Make it from scratch or use frozen meatballs for a quick weeknight meal.
ingredients to make meatball stroganoff labeled

Ingredients for Meatball Stroganoff

Meatballs – This recipe is made with homemade meatballs but frozen meatballs will work just as well (check out the recipe notes for directions).

Stroganoff Sauce – This recipe is made really quick to make 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.


How to Make Meatball Stroganoff

This recipe has that heavenly, slow-cooked flavor, but it’s surprisingly easy to make!

  1. Prepare meatballs as directed in the recipe below and set them aside.
  2. Cook mushrooms and garlic in butter until softened. Add flour and cook another minute.
  3. Add remaining ingredients except for sour cream and bring to a boil, then simmer until thickened.
  4. Stir in sour cream. Season and serve over egg noodles, rice, or mashed potatoes.

Serving and Storage

The rich sour cream sauce is great spooned over rice, potatoes, or egg noodles. Serve it with a side of roasted brussels sprouts or steamed broccoli.

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. Thaw in the fridge before reheating. Leftover meatball stroganoff can be made into a hearty stroganoff soup, or added to a casserole.

meatball stroganoff prepared in a skillet

More Meatball Recipes

Did your family enjoy this Meatball Stroganoff? Leave us a rating and a comment below!

a serving of meatball stroganoff
5 from 40 votes↑ Click stars to rate now!
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Meatball Stroganoff

Rich & savory meatball stroganoff goes from stovetop to tabletop in no time. It's perfect for a family dinner!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6


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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


  • 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.


To replace the French onion soup with beef stock or beef broth, finely dice 1 small onion and cook it in 1 tablespoon of butter before adding the mushrooms to the skillet. Add the mushrooms and proceed with the recipe as directed.
To use fully cooked frozen meatballs, add them to the skillet along with the soup and cook until the meatballs are heated through.
Leftovers can be stored in a covered container in the fridge for up to 4 days. Freeze in zippered bags for up to 4 weeks (without the noodles).
5 from 40 votes

Nutrition Information

Calories: 273 | Carbohydrates: 12g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 608mg | Potassium: 680mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg

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
A serving of meatball stroganoff on a plate with text
meatball stroganoff in a pan with text
meatball stroganoff prepared in a pan with text
top image - prepared meatball stroganoff. Bottom image - meatballs in mushroom sauce being served with text


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 40 votes (35 ratings without comment)

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Recipe Rating


  1. 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.

  2. 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.5 stars

  3. 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 5 stars

  4. 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.5 stars

  5. 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.5 stars