Craving the ultimate comfort food? This Meatball Stroganoff is absolutely dreamy-packed with succulent beef meatballs and swirled in a rich, creamy mushroom sauce that coats every bite. Each mouthful is full of savory flavor, a touch of tang, and the kind of coziness you only get from classic home-cooked favorites.

What makes this recipe a must-try? It's incredibly easy, comes together in one pan, and is a total crowd-pleaser. Whether you're feeding your family on a busy weeknight or hosting friends, these tender meatballs over buttery noodles will have everyone begging for seconds.

Inspired by family dinners at my grandma's table, this dish brings all those comforting vibes-without hours in the kitchen. Trust me, this will become your new go-to for fast, hearty, and soul-satisfying meals.

A bowl of juicy meatballs smothered in creamy stroganoff sauce over egg noodles

Why You'll Love This Recipe

Quick and easy: Comes together in under an hour with simple, pantry-friendly ingredients.
One-pan convenience: Minimal cleanup means more time to enjoy your meal.
Family approved: Even picky eaters love the juicy meatballs and creamy sauce.
Ultimate comfort: Perfect for chilly evenings or anytime you crave something hearty and satisfying.

Key Ingredients for Meatball Stroganoff

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

Ground beef forms the base of the meatballs, bringing rich, beefy flavor and a satisfying bite. Choose 80-85% lean for juicy, tender balls that don't dry out. If you prefer a lighter option, ground turkey or chicken works well, though the texture will be slightly softer.

Cremini or White Mushrooms

These mushrooms lend an earthy, umami punch to the stroganoff sauce and absorb all those delicious juices as they cook. Slice them evenly for quick, even cooking. If you're not a mushroom fan, you can swap in zucchini or bell pepper, but mushrooms are classic!

Sour Cream

Sour cream is what gives stroganoff its signature creamy tang. Full-fat sour cream is best for a silky sauce that won't curdle, but reduced-fat can work if you're watching calories. Greek yogurt is a great substitute for a little extra protein and a slightly tangier finish.

Egg Noodles

Tender, wide egg noodles soak up all that luscious sauce, making every bite irresistible. You can use any pasta you have on hand, or go gluten-free with rice noodles or spiralized veggies for a lighter option.

Dijon Mustard

A spoonful of Dijon mustard brightens the sauce, adding depth and a subtle zing that balances the richness. If you're out of Dijon, a little yellow mustard or even a splash of Worcestershire sauce is a good stand-in.

Instructions for Meatball Stroganoff

See recipe card below for full list of measurements, ingredients, and instructions.

Mix and Shape the Meatballs

In a large bowl, combine ground beef, breadcrumbs, milk, egg, half the chopped onion, half the garlic, salt, and black pepper. Mix gently with your hands until just combined. Roll the mixture into 1-inch meatballs (about 20-24).

Brown the Meatballs

Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides, about 5-7 minutes total. Remove to a plate and set aside (they'll finish cooking in the sauce).

Sauté the Vegetables

In the same skillet, add butter and melt over medium heat. Stir in the remaining onion and garlic, cooking until softened and fragrant, about 2 minutes. Add the sliced mushrooms and sauté until they're golden and most of the liquid has evaporated, about 5 minutes.

Make the Sauce

Sprinkle flour over the mushrooms and stir until all the flour is absorbed, about 1 minute. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Add Worcestershire sauce and Dijon mustard, stirring well.

Simmer the Meatballs

Return the browned meatballs (and any juices) to the skillet. Bring to a gentle simmer and cook, uncovered, for 10-12 minutes, until the meatballs are cooked through and the sauce thickens slightly.

Finish with Sour Cream

Reduce the heat to low. Stir in the sour cream until the sauce is creamy and smooth-don't let it boil, or the sour cream may curdle. Taste and adjust seasoning with salt and pepper as needed.

Cook the Noodles and Serve

While the sauce simmers, cook the egg noodles according to package directions. Drain and serve the noodles topped with meatballs and plenty of sauce. Garnish with fresh parsley and enjoy!

Recipe Variations

Lighten It Up

Swap ground beef for ground turkey or chicken to make a lighter, leaner stroganoff. Use reduced-fat sour cream or Greek yogurt for a lower-calorie but still creamy sauce.

Gluten-Free Option

Replace the breadcrumbs in the meatballs with gluten-free crumbs and swap the all-purpose flour for a gluten-free blend. Serve the stroganoff over gluten-free pasta, rice, or mashed potatoes.

Vegetarian Twist

Try homemade or store-bought vegetarian meatballs, or use hearty sautéed mushrooms and lentils in place of the beef. The sauce is just as luscious with these plant-based options.

Add Some Heat

For a spicy kick, add a pinch of red pepper flakes to the sauce or mix a little smoked paprika into the meatball mixture. This gives the dish a subtle warmth that's perfect for chilly nights.

Make It Dairy-Free

Use your favorite plant-based sour cream and buttery spread instead of the dairy versions. The sauce will still be luxuriously creamy, and everyone at the table can enjoy it!

Serving Suggestions

Serve Meatball Stroganoff over buttery egg noodles for a classic pairing, or try it with mashed potatoes or steamed rice if you prefer. Add a crisp green salad or some steamed green beans to balance the richness of the sauce. A sprinkle of fresh parsley or chives on top brings a pop of color and freshness.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently on the stovetop over low heat, stirring frequently. You can also microwave individual portions in 30-second bursts, stirring in between. If the sauce thickens too much, add a splash of beef broth or water to loosen it up. Meatball Stroganoff freezes well-just let it cool, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Meatball Stroganoff (FAQ)

Q: Can I make Meatball Stroganoff ahead of time?

A: Yes! You can prepare the meatballs and sauce up to 2 days in advance. Store them separately in the fridge, then reheat and combine just before serving.

Q: What can I use instead of sour cream?

A: Greek yogurt is a great substitute, adding protein and tang without sacrificing creaminess. You can also use crème fraîche or a dairy-free sour cream.

Q: Do I have to use egg noodles?

A: Not at all! This stroganoff is delicious over mashed potatoes, rice, or even zucchini noodles for a low-carb option.

Ready to cozy up with a big bowl of comfort? This Meatball Stroganoff is everything you want in a weeknight dinner-hearty, simple, and packed with flavor. Give it a try and let me know how it turns out in the comments below. Don't forget to leave a rating if you love it!