Meatball Stroganoff
Meatball Stroganoff is a comforting twist on the classic beef stroganoff that will quickly become a cherished part of your recipe repertoire. This dish combines tender, savory meatballs simmered in a rich, creamy sauce with earthy mushrooms and onions, all over a bed of fluffy noodles or rice. It’s perfect for cozy family dinners or intimate gatherings with friends, providing a warm embrace of flavor that feels just like home-cooking should.
Whether it’s a chilly evening or you simply want to treat yourself after a long day, this recipe is easy to whip up and sure to please both adults and children alike. With each savory bite, you’ll discover what makes this special blend of ingredients an irresistible favorite—comfort food at its best!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 pound of ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 3 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- Fresh parsley for garnish
Here are the fresh ingredients you’ll need to create this hearty dish.
Directions
In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated, then form the mixture into meatballs.
Heat olive oil in a skillet over medium heat. Carefully add the meatballs to the skillet and cook them until they are browned on all sides. Once cooked, remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, sauté the chopped onions and sliced mushrooms until they have softened and released their moisture, about 4-5 minutes.
Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually add the beef broth while stirring continuously until the sauce thickens and becomes creamy.
Reduce the heat, then gently stir in the sour cream. Return the browned meatballs to the skillet and let everything simmer together for an additional 5 minutes, allowing the flavors to meld.
Serve warm, garnished with fresh parsley for a touch of color and freshness. Enjoy your meal!
Tips & Variations
Ingredient substitutions: You can use ground chicken or a plant-based meat alternative depending on your preferences. For a gluten-free version, substitute breadcrumbs with gluten-free crumbs or omit them entirely.
Optional variations: Add some frozen peas or spinach for extra vegetables or switch out the sour cream for Greek yogurt for a tangier flavor.
Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat or use the microwave until heated through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
Meatball Stroganoff
Ingredients
Meatballs
- 1 pound ground beef or turkey Use whichever you prefer.
- 1/2 cup breadcrumbs Regular or gluten-free as needed.
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 2 tablespoons olive oil For cooking meatballs.
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 3 cups beef broth
- 1 cup sour cream You can substitute with Greek yogurt for a tangier flavor.
- 2 tablespoons flour
- Fresh parsley for garnish For serving.
Instructions
Preparation
- In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated, then form the mixture into meatballs.
- In a skillet, heat the olive oil over medium heat. Carefully add the meatballs and cook until browned on all sides. Remove them from the skillet and set aside.
Cooking
- In the same skillet, sauté the chopped onions and sliced mushrooms until softened and moisture is released, about 4-5 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to combine. Gradually add the beef broth while stirring continuously until the sauce thickens.
- Reduce the heat, then stir in the sour cream and return the meatballs to the skillet. Let simmer for an additional 5 minutes.
Serving
- Serve warm, garnished with fresh parsley.