Meatball Stroganoff

Meatball Stroganoff | A Teaspoon of Happiness

Things have been so crazy since we got back from Canada. We only have three weeks to move out of our apartment, put our stuff into storage (a.k.a. my parents’ house), organize as much baby stuff as we can, pack everything for France, spend as much quality time with as many people as possible before we leave, and squeeze in a few doctors appointments, too. Things are definitely going to be busy around here until our very last day.

Meatball Stroganoff | A Teaspoon of Happiness

What does all of that have to do with meatball stroganoff? Absolutely nothing. I made this meal when we were in Canada – and once before we went – and now I’m finally sharing it with you. I got the idea from my sister when she made pretty much the exact same thing a few months ago, but I adapted her recipe to incorporate the sauce from my favorite stroganoff.

Meatball Stroganoff | A Teaspoon of Happiness

The problem with regular beef stroganoff is that it takes forever and makes a big mess. It’s 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, and even when you’re done, you just can’t fathom cleaning up from all the dishes you just created in that whirlwind cooking session. Or is that just a problem I have? I found it so much simpler to make these meatballs because you can pop them in the oven while you focus on the sauce and noodles. Plus, you can get a few dishes done while everything cooks.

Meatball Stroganoff | A Teaspoon of Happiness

Since stroganoff 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

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 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 butter or margarine
  • 3 tablespoons all-purpose flour
  • 2 10-ounce cans beef consommé
  • 3 teaspoons Dijon mustard
  • 1/4 cup fat free sour cream
  • Chopped fresh parsley, for garnish


  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, melt the butter or margarine 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 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.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    July 16, 2014 at 1:03 pm

    Mmmmm.. this looks SO good. And I love your new blog design!!

  • Reply
    gaston hammer (@84__gaston)
    July 16, 2014 at 3:02 pm

    We love it *** We will have some ***With salad ***

  • Reply
    Lisa Marutz
    July 16, 2014 at 8:10 pm

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

  • Reply
    Thalia @ butter and brioche
    July 16, 2014 at 10:36 pm

    this looks too good.. love how hearty and delicious stroganoffs are. definitely perfect for this winter weather!

  • Reply
    Rachel @ Bakerita
    July 19, 2014 at 6:22 pm

    Wow what a delicious meal!! I need to make this, this is so perfect and yummy.

  • Reply
    March 31, 2015 at 3:22 pm

    I am trying this tonight!! Looks delicious!

  • Reply
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  • Reply
    March 26, 2019 at 2:07 pm

    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!

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