Meatball Stroganoff

For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff!

Ground beef Egg Onion Garlic powder Panko breadcrumbs Worcestershire sauce Kosher salt Black pepper


In a large bowl, mix together all of the meatball ingredients and form into 1 to 1 ½-inch balls.


Cook the meatballs until they’re lightly browned on all sides. Transfer them to a paper towel-lined plate.


Cook the noodles in salted water; drain, then toss with butter. Cook the onions until they’re translucent. Add the mushrooms and cook for another 5 to 6 minutes, or until they’re tender.


Sprinkle the flour over the vegetables, then stir to coat. Cook for a minute, then add the beef stock, mustard, salt, and pepper.


Place the tray of chicken under the broiler and cook for 4 minutes, remove the tray, flip the chicken and broil for another 3 minutes.


Return the meatballs to the pan. Remove from heat and stir in the sour cream, then garnish with parsley. Serve over the buttered egg noodles.


With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.

This meatball stroganoff gives you a different spin on pasta night—tender egg noodles topped with a creamy mushroom sauce and meatballs.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!