If you’re searching for a comforting, hearty dish that brings together rich flavors and satisfying textures, this Meatball Stroganoff Recipe is about to become your new favorite go-to. Picture tender precooked meatballs enveloped in a creamy, tangy sauce bursting with layers of beef broth, mustard, and sour cream, all tossed with perfectly cooked egg noodles. It’s a simple yet deeply flavorful twist on classic stroganoff that takes almost no time to whip up but delivers a big wow on the dinner table.
Ingredients You’ll Need
The beauty of this Meatball Stroganoff Recipe lies in its straightforward ingredient list, with each component playing a crucial role in creating that luscious, balanced flavor profile and comforting texture. From seasonings that bring warmth and depth to the creamy sauce that ties everything together, you’ll find these essentials make a huge impact without any fuss.
- 1½ lbs precooked meatballs: Using frozen or thawed meatballs saves time while providing juicy, flavorful bites.
- ½ teaspoon salt: Enhances all the flavors, bringing out the best in each ingredient.
- ½ teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1 teaspoon Italian seasoning: Gives subtle herbaceous notes that complement the beefy goodness.
- 1 teaspoon garlic powder: Infuses a savory punch without overpowering the dish.
- 1 teaspoon onion powder: Adds sweetness and depth to the meatball seasoning.
- 3 tablespoons butter: Creates a rich base for the roux, which thickens the sauce beautifully.
- 3 tablespoons all-purpose flour: Essential for thickening the sauce into that creamy consistency we adore.
- 2 cups beef broth: Brings robust flavor and moisture to the sauce.
- 2 tablespoons Worcestershire sauce: Adds umami and a slight tanginess that lifts the entire dish.
- 1 tablespoon Dijon mustard: Provides subtle sharpness and complexity to the sauce.
- 1 cup sour cream: The star ingredient for creamy richness and slight tang that balances the beefy notes.
- 10–12 oz medium egg noodles: Soft, tender noodles that soak up every bit of the luscious sauce.
- Fresh or dried parsley (for garnish): A pop of green color and fresh herb flavor to finish your masterpiece.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Noodles
First things first, bring a large pot of salted water to a boil and cook your egg noodles according to the package instructions. These noodles will be the perfect vehicle for soaking up all the creamy sauce and juicy meatballs, so don’t overcook them – al dente is best! Drain and set aside while you prepare the sauce and meatballs.
Step 2: Season and Brown the Meatballs
Pop your precooked meatballs into a large skillet over medium heat, then sprinkle them generously with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Give them a good toss around so they’re evenly coated. Heat the meatballs until they’re nicely browned and warmed through. This step adds a lovely crust and extra flavor that really makes the dish sing. Once done, remove them from the skillet and set aside.
Step 3: Make the Roux
Using the same skillet (don’t worry about those meatball bits left behind – they’ll only add flavor), melt the butter over medium heat. Once melted, whisk in the flour continuously and cook for 1 to 2 minutes. This process forms a roux, which thickens your sauce into that velvety texture stroganoff is famous for. Make sure to whisk constantly so the mixture doesn’t burn or clump.
Step 4: Add Broth and Flavorings
Slowly pour in the beef broth while whisking to ensure a smooth sauce free of lumps. Stir in Worcestershire sauce and Dijon mustard for layers of umami and zing. Let the sauce simmer gently for about 4 to 5 minutes until it thickens just enough to coat your spoon, building the rich foundation for this fantastic meatball stroganoff.
Step 5: Stir in Sour Cream and Meatballs
Lower the heat to maintain a gentle simmer, then add the sour cream to the sauce mixture. Stir it in carefully so the sauce becomes creamy and luscious without curdling. Return the browned meatballs to the pan and let everything warm through together for 3 to 4 minutes. This harmony of meatballs nestled in a smooth, tangy sauce is what makes this dish irresistible.
Step 6: Combine and Serve
You can toss your cooked noodles right into the skillet to coat them evenly with the meatballs and sauce, or plate the noodles first and spoon the meatball stroganoff over the top. Garnish with fresh or dried parsley to add a fresh herbal note that brightens the entire meal. Serve it hot and watch your friends and family dive in with delight!
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh parsley is the classic finishing touch here — not only does it add a vibrant green pop of color, but it also brings a bit of brightness that contrasts beautifully with the creamy sauce. If you want to get fancy, a little grated Parmesan cheese on top can elevate it even further. Don’t be shy about garnishing; a little something extra makes your plate look as delicious as it tastes.
Side Dishes
While the egg noodles make a complete meal on their own, pairing your Meatball Stroganoff Recipe with a crisp green salad or steamed vegetables adds a fresh counterpoint to the richness. Roasted asparagus, green beans, or sautéed mushrooms work wonderfully and help round out your plate without overwhelming those signature stroganoff flavors.
Creative Ways to Present
If you want to switch things up, try serving the meatball stroganoff over mashed potatoes or creamy polenta for a twist on tradition. For a cozy brunch vibe, scoop it onto toasted crusty bread or even inside baked potatoes for a fun, casual meal. The sauce’s creamy texture makes it versatile enough to pair beautifully with almost any comforting carb you love.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff Recipe keeps well in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, it often tastes even better the next day. Just be sure to cool it completely before storing to maintain the texture and flavor integrity.
Freezing
If you want to stash some away for a busy night, this recipe freezes great. Place cooled leftovers in a freezer-safe container or bag, leaving some room for expansion, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm gently on the stove over low to medium heat, stirring occasionally so the sauce stays smooth and doesn’t separate. You can also microwave in short bursts, stirring in between, until heated through. If the sauce thickened too much when cold, add a splash of beef broth or water to loosen it up while reheating.
FAQs
Can I use homemade meatballs instead of precooked ones?
Absolutely! While this recipe is designed for precooked meatballs for convenience, you can use your favorite homemade meatballs—just make sure they’re cooked through before adding them to the sauce.
Is sour cream necessary for the sauce?
Sour cream gives the stroganoff its signature tangy creaminess, but you can substitute with Greek yogurt or crème fraîche if you prefer. Just add these carefully and avoid overheating to prevent curdling.
Can I make this recipe gluten-free?
Yes, just replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and use gluten-free noodles to keep the dish safe and delicious.
What if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce on hand, a splash of soy sauce or a mix of soy sauce and a little vinegar will provide similar umami and tang in the sauce.
Can this recipe be made dairy-free?
For a dairy-free version, substitute butter with olive oil or another plant-based fat, and swap the sour cream for a dairy-free alternative like coconut yogurt or cashew cream. Keep in mind that the flavor and texture will vary slightly but still be delightful.
Final Thoughts
Making this Meatball Stroganoff Recipe will quickly become one of those cherished moments in your kitchen where simplicity meets incredible flavor. It’s a comforting, creamy dish that feels like a warm hug on a plate and comes together fast enough for a busy weeknight but special enough for company. I wholeheartedly encourage you to try it out, tweak it to your liking, and enjoy this delicious classic with your favorite people. Happy cooking!
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting Meatball Stroganoff recipe combines tender precooked meatballs with a creamy, savory sauce made from a rich beef broth base and sour cream. Served over tender egg noodles and garnished with fresh parsley, it’s a quick and hearty meal perfect for any weeknight dinner.
Ingredients
Meatballs and Seasonings
- 1½ lbs precooked meatballs (frozen or thawed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
Pasta and Garnish
- 10–12 oz medium egg noodles
- Fresh or dried parsley, for garnish
Instructions
- Cook noodles: In a large pot, bring water to a boil and cook the egg noodles according to package instructions until tender. Drain the noodles thoroughly and set them aside while you prepare the sauce and meatballs.
- Season meatballs: Heat a large skillet over medium heat. Add the precooked meatballs and sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned and heated through if they were not already warm. Remove them from the skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook the mixture for 1 to 2 minutes, stirring constantly to form a smooth roux without letting it brown.
- Add broth & flavor: Gradually whisk in the beef broth until the mixture is smooth and free of lumps. Stir in the Worcestershire sauce and Dijon mustard. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly.
- Add sour cream & meatballs: Reduce the heat to low, then stir in the sour cream until fully incorporated into the sauce. Return the meatballs to the skillet, gently stirring to coat them with the sauce. Simmer for an additional 3 to 4 minutes to ensure the meatballs are heated through and the flavors meld.
- Combine & serve: Toss the cooked egg noodles with the meatball stroganoff sauce directly in the skillet, or serve the meatballs and sauce spooned generously over the noodles on individual plates. Garnish with fresh or dried parsley and serve immediately while hot.
Notes
- You can use frozen meatballs straight from the freezer, just allow extra time to heat them thoroughly before adding the sauce.
- For a lighter version, substitute sour cream with Greek yogurt, but add it off heat to prevent curdling.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your beef broth and meatballs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this dish gluten-free, use a gluten-free flour blend for the roux and gluten-free noodles.
