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4.34 from 3 votes

Meatball Stroganoff

For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: meatball stroganoff
Servings: 4 servings
Calories: 1064kcal
Author: Kasey Schwartz



  • 1 pound ground beef
  • 1 egg beaten
  • 2 tablespoons onion minced
  • 1 tablespoon garlic powder
  • ½ cup panko breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper


  • 1 pound wide egg noodles
  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 white onion chopped
  • ½ pound white button mushrooms sliced
  • 2 tablespoons all purpose flour
  • 1 cup beef stock
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup sour cream
  • 3 tablespoons fresh parsley chopped


  • In a large bowl, mix together the meatball ingredients and form into 1 - 1 ½” sized balls. Set aside.
  • In a large skillet, heat the olive oil over medium high heat until hot and it begins to shimmer. Add the meatballs and saute, turning frequently, until golden brown on all sides. Remove to a plate lined with a paper towel.
  • While the sauce is being prepared, cook the egg noodles in salted water until done. Drain, then add butter and mix so they don’t stick together. Set aside until the sauce is ready.
  • In the same pan used to cook the meatballs, saute the onions over medium high heat until translucent, about 7 to 8 minutes.
  • Add the mushrooms and cook for another 5 to 6 minutes until tender.
  • Sprinkle the flour over the onions and mushrooms, then stir together until well combined. Continue to cook for another minute.
  • Add the beef stock, mustard, salt and pepper. Return the meatballs to the pan. Cook for 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
  • Turn off the heat, add the sour cream and fresh parsley.
  • Serve over the buttered egg noodles.


Calories: 1064kcal | Carbohydrates: 100g | Protein: 43g | Fat: 55g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 249mg | Sodium: 2756mg | Potassium: 1117mg | Fiber: 6g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 7mg