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.

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 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.
Variations
- Use turkey meatballs or chicken meatballs interchangeably.
- Use up leftover veggies or toss in a bag of mixed frozen veggies to stretch the dish and add even more flavor!
- Make a mushroom stroganoff by doubling the mushrooms and omitting the meatballs.


How to Make Meatball Stroganoff
This recipe has that heavenly, slow-cooked flavor, but it’s surprisingly easy to make!
- Prepare meatballs as directed in the recipe below and set them aside.
- Cook mushrooms and garlic in butter until softened. Add flour and cook another minute.
- Add remaining ingredients except for sour cream and bring to a boil, then simmer until thickened.
- 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.

More Meatball Recipes
Did your family enjoy this Meatball Stroganoff? Leave us a rating and a 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
- 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
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.
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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.