meatball stroganoff

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Why I love this stroganoff with meatballs recipe 

I got the original idea for this dish from my sister, but I adapted it to work well with my favorite stroganoff sauce. I love this recipe because it is so much faster than making regular beef stroganoff.

Regular beef stroganoff is one of those recipes that you find yourself scrambling around in the last 10 minutes of cooking to make sure everything will be ready at the same time.

With meatballs, 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.

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.

Meatball stroganoff on a plate garnished with fresh parsley.

Here’s what you’ll need to make this stroganoff recipe

How to make meatball stroganoff

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.

Prepare the sauce in a large sauce pan. Start by making a roux, heat the olive oil and whisk in the flour. Add the consommé, continue to whisk and add dijon and vegan 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.

closeup of meatball stroganoff

FAQ’s and tips for making 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).

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.

overhead of 3 meatballs with stroganoff  sauce over egg noodles

More meatball recipes to try!

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Meatball Stroganoff

This delicious meatball stroganoff is quick,easy, and absolutely delicious! The perfect comfort meal for any day.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Russian

Ingredients

Scale
  • 1 pound ground beef
  • 1/4 cup diced yellow onion
  • 1 cup panko breadcrumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of ground nutmeg
  • 1 12-ounce package wide egg noodles
  • 2 tablespoons olive oil or vegan butter
  • 3 tablespoons all-purpose flour
  • 2 10-ounce cans beef consommé
  • 3 teaspoons Dijon mustard
  • 1/4 cup vegan sour cream
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, mix together the ground beef, onion, breadcrumbs, egg, 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. 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.

Nutrition

  • Serving Size:
  • Calories: 538
  • Sugar: 2.6 g
  • Sodium: 932.8 mg
  • Fat: 19.7 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 49.7 g
  • Fiber: 3.2 g
  • Protein: 38.2 g
  • Cholesterol: 139 mg

Keywords: dairy free, meatball, winter, comfort food, pasta, beef

Last Updated on December 20, 2021 by Melissa Belanger

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16 Comments

  1. Love your recipes, as does my family! You have found the key between taste and time, keep them coming!

  2. This was delicious! So easy and quick; little cleanup which is always a plus! I used a mix of ground beef and ground pork, increased to !/2 cup sour cream (regular, not fat free) and for the beef consomme, I used beef broth mixed with a Tb of Better than Bouillon. It was perfect! Served with egg noodles and a spinach salad, I loved it b/c no only was it tasty and simple to make, I had all the ingredients on hand for a change!