My first batch of Meatball Stroganoff was a happy accident. i was out of sliced beef and only had meatballs. So I tossed those into a pan with mushrooms and onions, then stirred in sour cream. The result was super creamy and yummy, and everyone at the table gobbled it up.
Stroganoff started in Russia back in the 1800’s with chunks of beef, onions and sour cream. Over time, folks changed the recipe to match their tastes, swappping beef for chicken or even useing different sauces. That’s how we got Meatball Stroganoff in many kichen today.
Meatballs are easy to make and you can use beef, turkey or even fake meat if you want. They cook fast, and kids love them because they are bite-size. Add a creamy stroganoff sauce and you got a dinner thats both tasty and comforting.
What is Meatball Stroganoff?
Meatball Stroganoff is like reguler beef stroganoff but you swap the strips of beef for round meatballs. You make or buy the meatballs from beef, turkey, or another meat of your choice. Then you cover them in a sauce full of mushrooms, onions, sour cream and broth. It still has that old school flavor but in every bite you get meatball and sauce all together.
The big difference is in how it looks and tastes. Regular stroganoff has flat pieces of beef while this version has round balls. Its easier to serve since the sauce grips each meatball. Every bite is creamy and full of mushroom taste.
Main reason people love meatballs here is they is so versitle. You can swap different meats or use plant based ones if you dont eat meat. Kids like them cause they easy to pick up and share. Its a fun and neat way to eat stroganoff.
Ingredients for Meatball Stroganoff
Here is what you need to make meatball stroganoff:
- Meatballs (beef, turkey, or mix)
- Egg noodles (or another pasta)
- Onions (finely chopped)
- Mushrooms (sliced, like button or cremini)
- Beef broth (or veggie broth if you prefer)
- Sour cream (for creaminess)
- Flour (to thicken the sauce)
- Seasoning (salt, pepper, garlic powder etc.)
If you want to switch things up, you can try:
- Chicken or pork for meatballs
- Gluten-free pasta or noodles
- Extra veggies like peppers or spinach
- Herbs such as parsley or thyme
Ingredients for Meatball Stroganoff
Same as above, but you can add your own twist:
- Meatballs (pick your fave)
- Egg noodles
- Onions
- Mushrooms
- Broth
- Sour cream
- Flour
- Seasoning
Optional extras:
- Pork, chicken or meat-free balls
- Different pasta shapes
- Colorful veggies
- Fresh herbs
Directions for Making Meatball Stroganoff
Follow these steps:
1. Make the meatballs: Mix ground meat, breadcrumbs, spices, and an egg in a bowl. Roll into small balls. You can bake, fry or cook them in a skillet until they are brown and cooked thru.
2. Cook onions and mushrooms: Melt butter in a pan over medium heat. Add onions and cook till soft. Then add mushrooms and cook till browned.
3. Make sauce: Sprinkle flour over the veggies and stir. Slowly pour in broth while stirring so no lumps form. Let it simmer, then turn down heat. Stir in sour cream and season with salt and pepper.
4. Combine everything: Cook noodles in a pot, then drain. Add meatballs to the sauce and let them heat up. Serve meatballs and sauce over noodles.
Tips: You can make the meatballs ahead or buy them ready to save time. Chop all ingredients first so you dont have to look for things while cooking.
Variations on Meatball Stroganoff
You can change this dish alot:
- Different meats: Use chicken, pork or meat-free balls.
- Gluten-free: Swap pasta and use cornstarch instead of flour.
- Extra flavor: Add mustard, Worcestershire sauce, or a pinch of paprika.
Pairing Suggestions
Try these sides and drinks:
- Sides: Green salad, steamed veggies or bread to dip.
- Drinks: Light red wine like Pinot Noir or sparkling water with lemon.
Nutritional Value
Here is a rough idea:
- Calories: About 400–600 per serving.
- Protein: Around 25–30 grams if you use beef or turkey.
- Health tips: Use low-fat sour cream or whole wheat pasta to make it healthier.
Meatball Stroganoff & Cooking Techniques
Choose one method:
- Stovetop: Fast and classic way.
- Slow cooker: Toss all in and cook slow for tender results.
- Instant Pot: Quick and easy under pressure.
FAQs Section
What can I swap for sour cream? You can use Greek yogurt, cream cheese or a dairy-free cream.
Can I use frozen meatballs? Yes, just heat them thru before adding to sauce.
How long will leftovers last? In a sealed container, about 3 days in the fridge.
Can I prep it ahead? Sure, make meatballs and sauce before and reheat later.
Can I freeze this dish? Yes, freeze meatballs and sauce separately then thaw and reheat.
Conclusion
Meatball Stroganoff is a cozy meal that mixes the best of stroganoff with fun meatballs. You can stick to the usual way or add your own spin. Either way, it will be a hit at dinner time. Enjoy cooking and sharing this tasty dish with your family!
meatball stroganoff
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 saucepan
Ingredients
- 1 pound ground beef
- ¼ cup breadcrumbs
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- 1 piece egg
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 1 tablespoon olive oil
- 1 medium onion chopped
- 8 ounces mushrooms sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- 8 ounces egg noodles or cooked rice for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, Parmesan cheese, egg, minced garlic, salt, pepper, and dried Italian herbs. Mix until just combined.
- Form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until cooked through and browned on the outside.
- While the meatballs are baking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sliced mushrooms to the skillet, sautéing until softened and the onions are translucent (about 5-7 minutes).
- Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for an additional 5 minutes.
- Lower the heat and stir in the sour cream and Dijon mustard. Mix well until heated through. Season with salt and pepper to taste.
- Once the meatballs are done, gently add them to the sauce, stirring to coat.
- Serve the meatball stroganoff over egg noodles or rice, garnished with fresh parsley.
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