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Meatball Stroganoff

Overhead shot of meatball stroganoff in a serving bowl with a serving on a plate next to it.

Why I love meatball stroganoff

This is one of my all time favorite recipes. The meatball stroganoff recipe has changed and progressed over the years, as I have in the kitchen, but this version is so much faster than making regular beef stroganoff. I’m no longer fumbling and scrambling around at the last minute to pull everything together at the last minute.

Making this recipe with meatballs, means you can just pop them in the oven to bake you focus on the sauce and noodles. Plus, you can get a few dishes done while everything cooks and I love recipes that you can clean up along the way!

Since meatball strogonoff is such a hearty, comfort food, I love having this meal with a nice, big helping of salad or some freshly steamed broccoli – you know, to keep things in balance.

A plate of egg noodles with meatballs topped with stroganoff sauce.

Here’s what you’ll need to make it

Serving bowl of beef stroganoff with a wooden spoon to serve it.

How to make this meatball stroganoff recipe

Make the meatballs. Mix together the ground beef, chopped onion, breadcrumbs, egg, salt, pepper and nutmeg. Be careful not to over mix, as it makes the meatballs tough. Form the mixture into meatballs that are about 1 ½ inches and space them evenly on a parchment paper lined baking sheet.

Bake the meatballs for about 20-25 minutes. While the meatballs are in the oven, you can start cooking the pasta according to the package instructions.

A large saucepan with meatballs in stroganoff sauce.

Prepare the sauce in a large saucepan. Start by making a roux, heat the olive oil (or butter) and whisk in the flour. Add the consommé, continue to whisk and add dijon and sour cream. Keep whisking until smooth. Reduce heat and simmer until sauce is thickened.

Combine meatballs, sauce and noodles. Toss to coat evenly with sauce. Garnish with chopped fresh parsley and serve.

Overhead shot of meatball stroganoff in a serving bowl with extra sauce in a small cruet next to it.

FAQs and tips on making beef stroganoff with meatballs

Can stroganoff be frozen?

Yes! Simply take your cooled meatball stroganoff and place it into freezer friendly bags in properly portioned sizes. Not when you want to eat it, take the stroganoff and heat it on low until warmed through. You may want to add in some butter, water, or broth to revive the dish so that it doesn’t feel too dry.

What goes with meatball stroganoff?

I already mentioned how I love eating mine with steamed broccoli or a salad, but other great options can include sauteed potatoes, garlic bread, or other cooked vegetables (like green beans or steamed cabbage). Honestly, this recipe is great on it’s own and a lot of times that I make it, I do not make any sides.

How do you keep sour cream from curdling in beef stroganoff?

This is an issue that some people have if they choose to add in the sour cream at the wrong point in the recipe (like you forgot and are quickly retracing your skipped steps). Have your sour cream be at room temperature when you add it to the sauce, and you shouldn’t have any issues. Temper the sour cream by adding some of the hot liquids to it and mixing it well before adding it all to the pot.

How long can I keep beef stroganoff?

For food safety purposes, you should only keep your stroganoff in the fridge for up to 4 days, and have it remain stored in a closed container.

Close up of a plate of beef meatball. stroganoff.

Other delicious beef recipes you should try out

A plate of meatball stroganoff next to a serving bowl full of it also.

Meatball Stroganoff

This homemade meatball stroganoff is quick, easy, and absolutely delicious. With a flavorful, creamy sauce and meatballs made from scratch, it’s the perfect comfort meal. Plus, one of my personal, all time favorites!

  • Author: Theresa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Method: Baking



For the meatballs:

  • 1 pound ground beef
  • 1/4 cup diced yellow onion
  • 1 cup panko breadcrumbs
  • 1 egg
  • ½ tsp minced garlic
  • ½ tsp paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of ground nutmeg

For the sauce:

  • 2 tablespoons olive oil or butter
  • 3 tablespoons all-purpose flour
  • 1 tsp minced garlic
  • 2 10-ounce cans beef consommé
  • 1 tablespoon Dijon mustard
  • 1/4 cup sour cream
  • Chopped fresh parsley, for garnish

For the egg noodles:

  • 1 12-ounce package wide egg noodles


  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, mix together the ground beef, onion, breadcrumbs, egg, garlic, paprika, salt, pepper and nutmeg. Form mixture into 1 1/4 – 1 1/2 inch meatballs and place on a parchment or foil lined baking sheet.
  3. Bake for 22 – 25 minutes. While the meatballs are baking, cook the noodles according to package directions and prepare the sauce.
  4. To make the sauce, heat oil in a saucepan over medium heat. Add minced garlic, sauté until fragrant (about 30 seconds). Whisk in flour to make a roux. Pour in the consommé and continue to whisk until smooth. Stir in Dijon mustard and vegan sour cream. Simmer until thickened (sauce should coat the back of a spoon), and reduce heat to low to keep warm if needed.
  5. Toss cooked pasta and meatballs with sauce and top garnish with chopped fresh parsley before serving.


  • Serving Size:
  • Calories: 343
  • Sugar: 1.7 g
  • Sodium: 614.9 mg
  • Fat: 11.3 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 32.7 g
  • Fiber: 1.8 g
  • Protein: 25.9 g
  • Cholesterol: 96 mg

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